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This cupcake never disappoints. The unbaked peach version is wonderfully fresh and thanks to imaginatively folded fruit also beautifully cheerful – well just perfect! See for yourself.
Corpus:
200g graham biscuits, crushed into tiny pieces (of course you can use others)
65g melted butter
Filling:
400 g cream cheese( Philadelphia cheese), room temperature
400ml cream to be slatted
80g sugar
1/4 cup lemon juice
1/2 tsp vanilla extract
5 tablespoons peach jam
2 tsp powdered gelatin
2 1/2 tablespoons water
To decorate:
large can of compote peaches (you will need about 5-6 halves of peaches)
1 cup canned peach juice
3 tsp gelatin powder
1/2 cup water
… And now all you ha
Cheesecake is not difficult to prepare. Moreover, this one is only chilled and you do not have to worry about baking.
1. Mix the crushed biscuits with melted butter and press on the bottom of the cake mold with a diameter of 20 cm. Place the body in the fridge before preparing the filling.
2. In a bowl with an electric beater, whisk the cream cheese with sugar, add the cream to the whisk, lemon juice, peach jam, vanilla extract and mix until smooth.
3. Mix gelatin with water, put in the microwave for 30 seconds, then work until perfectly combined. Pour the finished filling into the prepared corpus and place in the fridge for at least three hours.
4. Cut the compote peaches into thin slices. From the edge inwards, according to the instructions, fold them on a stiff cake so that the "petals" overlap and rise towards the center.
5. Pour the compote juice into a smaller saucer and heat. In a bowl, mix the gelatin with 1/2 cup of water, then put it in the microwave for 30 seconds. Add to the pot to the juice and mix well. Leave the mixture to cool for 1-2 minutes, then pour over the peaches on top of the cheesecake.
We recommend: gelatin calmly prepare, as you are accustomed to according to your own best practice, just replace some of the water with compote juice.
6. Put the cheesecake back in the fridge for at least half an hour. Before serving its edge with a sharp knife around the perimeter, loosen so that the gelatin does not tear, and only then carefully remove the cake mold.
And if, like us, you prefer to see everything with your own eyes, watch a simple video procedure:
Source: Tastemade.com, Pankobunny.com