This cheesecake is decorated with peach jam and wedges of peaches in syrup. It tastes better if made the night before and does not require an oven. Delicious!
To make the crust of the mousse, melt the butter in a small pot and add the crushed cookies. Once mixed, press it into the cake mold and flatten it.
Prepare a syrup with sugar and water. Dissolve the sugar with 80ml of water over low heat, then let it boil until bubbles form (it's important not to stir).
Mix the syrup with the egg yolks (adding the syrup gradually) whisking constantly with a whisk until the mixture is light and creamy. Continue mixing until cool (so the yolks don't cook).
Soak the gelatin in 45ml of water in a small pot and then heat it just until it melts.
Beat the cream cheese (at room temperature) with vanilla and then add the previously dissolved gelatin (you have to do this quickly so the gelatin doesn't set!).
Add the yolks with the syrup to the cream cheese mixture gradually.
Whip the cream until it resembles whipped cream, at the nougat point. Fold the cream into the previous cream cheese mixture.
Pour the mixture into the mold and smooth the surface. Chill for a few hours or ideally overnight.
When the mousse has set, unmold and cover the top of the mousse with peach jam. Finally, cut wedges of peaches in syrup and decorate to form a flower.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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