Cheesecake with Peach Gelée by @cakeofgina_

30 min

8 servings

🧀

300 g

Philadelphia

🧈

150 g

Butter

🍫

150 g

White chocolate

🥛

50 ml

Cream

🥛

150 g

Semi-whipped cream

🍑

150 g

Peaches

🍑

Apricots

🌾

320 g

Digestive biscuits

🍬

50 g

Powdered sugar

🍬

40 g

Sugar

🍮

6 g

Gelatin

🍖

4 g

Gelatin (130 bloom)

🍋

7.5 ml

Lemon juice

  1. Crush
    • Digestive Biscuits
    • Butter

    Crush the Digestive biscuits and mix with melted butter. Compact the mixture into the bottom and sides of a 28 cm springform pan. Refrigerate.

  2. Mix
    • Philadelphia
    • Powdered Sugar
    • White Chocolate

    Mix Philadelphia with powdered sugar and add melted white chocolate.

  3. Heat
    • Cream
    • Gelatin

    Heat cream and dissolve rehydrated gelatin in it. Add to the mixture.

  4. Fold
    • Semi-whipped Cream

    Gently fold in semi-whipped cream and pour into the springform pan. Refrigerate.

  5. Pour
    • Peaches
    • Lemon Juice
    • Sugar

    Make a gelée with peaches, lemon juice, sugar, and gelatin (130 bloom). Pour over the cheesecake and refrigerate until set.

  6. Decorate
    • Peaches
    • Apricots

    Decorate with sliced peaches and apricots.

Cheesecake with Peach Gelée by @cakeofgina_

30 min

8 servings

🧀

300 g

Philadelphia

🧈

150 g

Butter

🍫

150 g

White chocolate

🥛

50 ml

Cream

🥛

150 g

Semi-whipped cream

🍑

150 g

Peaches

🍑

Apricots

🌾

320 g

Digestive biscuits

🍬

50 g

Powdered sugar

🍬

40 g

Sugar

🍮

6 g

Gelatin

🍖

4 g

Gelatin (130 bloom)

🍋

7.5 ml

Lemon juice

Preparation Steps

  1. Step 1/6

    Crush the Digestive biscuits and mix with melted butter. Compact the mixture into the bottom and sides of a 28 cm springform pan. Refrigerate.

    🌾Digestive Biscuits
    🧈Butter
    🥣Bowl
    🥄Spatula

  2. Step 2/6

    Mix Philadelphia with powdered sugar and add melted white chocolate.

    🧀Philadelphia
    🍬Powdered Sugar
    🍫White Chocolate
    🥣Bowl
    🥄Spatula

  3. Step 3/6

    Heat cream and dissolve rehydrated gelatin in it. Add to the mixture.

    🥛Cream
    🍮Gelatin
    🥣Bowl
    🥄Whisk

  4. Step 4/6

    Gently fold in semi-whipped cream and pour into the springform pan. Refrigerate.

    🥛Semi-whipped Cream
    🥣Bowl
    🥄Spatula

  5. Step 5/6

    Make a gelée with peaches, lemon juice, sugar, and gelatin (130 bloom). Pour over the cheesecake and refrigerate until set.

    🍑Peaches
    🍋Lemon Juice
    🍬Sugar
    🍖Gelatin (130 bloom)
    🥣Bowl
    🥄Spatula

  6. Step 6/6

    Decorate with sliced peaches and apricots.

    🍑Peaches
    🍑Apricots
    🔪Knife

Composition

Ingredients

Types

Dairy, Fruit, Grains, Sweeteners, Additives

Ingredients

Philadelphia, Butter, White Chocolate, Cream, Semi-whipped Cream, Peaches, Apricots, Digestive Biscuits, Powdered Sugar, Sugar, Gelatin, Gelatin (130 bloom), Lemon Juice

Allergens

Dairy, Gluten

Dietetics

Dietary regimen

to inform

Calories

to inform

Macro nutrients

Sugar: 25g, Fiber: 1g

Nutritional Information

Minerals

Iron: 1.2mg

Vitamins

Vitamin D: 1µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Bowl, Spatula, Whisk, Springform Pan, Knife

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Dinner, Lunch

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Covered), freezer : 1 month (Airtight container)