Peach Cheesecake

Cheesecake is a popular and beloved pastry, which must include cream cheese. In the original, the main ingredient of the dessert is Philadelphia cheese, which we will replace with a budget analog and add sour cream.

The final step is to add a little “sunny shade” to the dessert, decorating the baking surface with a fruit layer. Cheesecake with peaches is a spectacular and delicious dessert that can be prepared at any time of the year!

Ingredients

For the basics:

• shortbread cookies – 200 g;
• butter – 100 g.

For filling:

• any cream cheese (curd) – 300 g;
• sugar – 100 g;
• sour cream – 200 g;
• cream (at least 20%) – 200 ml;
• eggs – 2 pcs.;
• starch – 3 tbsp;
• vanilla essence (or a pinch of vanillin).

For baking decoration:

• canned peaches – 5-6 halves;
• cake jelly – 2 sachets (can be replaced with peach syrup and gelatin).

Directions

1. First, let’s prepare the base of the cheesecake. Place the cookies in a blender bowl, grind to a minimum crumb. Add pre-melted and cooled butter.
2. Stir the mass thoroughly, and then distribute it in an even layer over the bottom of a detachable refractory mold with a diameter of 22 cm. Next, place the mold in a hot oven. We “dry” the sand base for 10 minutes at a temperature of 180 degrees.
3. In parallel, we are preparing the filling. First of all, mix cream cheese, sour cream, and cream (all ingredients should be at room temperature). Whisk the dairy products lightly. You can also use a mixer, but in this case, it is extremely important to set the minimum speed to avoid the formation of bubbles.
4. We introduce the eggs one at a time, continuing the circular motion with a whisk. Add sugar and starch. For flavoring, add vanilla essence or a pinch of regular vanillin. Gently mix the ingredients again to distribute the sugar grains evenly. It is not necessary to stir the cream for too long – we only need to achieve the combination of the components into a homogeneous mass.
   We return to the basis of our future baking.
5. Remove the cookie crumbs from the oven and cool.
6. Gently fill the sandy layer with prepared cheese and buttercream. We bake the cheesecake for 40 minutes at a temperature of 180 degrees.
7. We leave the finished baked goods in the oven with the door covered. This will allow the cheesecake to cool gradually, avoiding a common problem – cracking in the filling when the dessert is cooled.
8. Extract the canned peaches from the syrup, cut them into thin slices. Cover the surface of the chilled cheesecake with a bright fruit layer.
   To prevent the peaches from getting windy, fill them with a layer of cake jelly prepared according to the instructions. You can not buy jelly separately, but make it yourself, using gelatin and the syrup remaining from the peaches (the proportions and preparation method can be found in the instructions on the gelatin packaging).
   We send our culinary product to the refrigerator until the jelly layer solidifies completely. Next, carefully remove the detachable board, cut the cheesecake into portions, and serve.

   

Enjoy your meal!