Ingredients:
• 140 gr biscuits, crushed
• 80 gr butter, melted
• 600 gr cream cheese
• 150 gr honey
• 250 gr peach puree
• 3 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons flour
• 100 gr peaches, chopped in small cubes
• 150-200 gr peaches, sliced as thin as possible
• 10 gr gelatin
Instructions:
1. Preheat the oven at 180o C.
2. Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
3. Mix the crushed biscuits with 80 gr melted butter.
4. Pour the biscuit mixture into the pan and flatten well.
5. Bake for 5 minutes.
6. After 5 minutes, remove the tray from the oven and let it rest.
7. Blend 250 gr peaches to make the puree.
8. In a mixing bowl, add the cream cheese, peach puree and honey. Mix until incorporated.
9. Then, one at a time, add the eggs and mix well.
10. Add the vanilla extract and flour and incorporate.
11. Lastly, add the chopped peaches and fold in with a spatula.
12. Pour the cream cheese mixture into the pan. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
13. Bake for minimum one hour at medium-low heat.
14. After baking, let it cool completely at room temperature.
15. Refrigerate for 2 hours.
16. Prepare the gelatin according to instructions on the package.
17. Place the sliced peaches on top of the cheesecake. Spoon the gelatin mixture on top of the peaches to prevent color changing.
18. Refrigerate again for a few hours at least or (recommended) overnight.
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