No-Bake Cheesecake with Canned Peaches

La Comer
Prepare this spectacular recipe for a smooth no-bake cheesecake made with cream cheese and mascarpone cheese with a touch of citrus zest and peach syrup, with a base of ground coconut cookies flavored with cinnamon and toasted almonds, topped with lemon cream and fresh Golden Hills® Canned Peaches. Totally refreshing and with the perfect sweet touch that everyone loves.
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Ingredients
6
Servings
  • 2 1/2 cups Golden Hills® coconut flavored cookies, for the base
  • 1 tablespoon cinnamon powder, for the base
  • 1/2 cups almonds, toasted and ground, for the base
  • 3 tablespoons granulated sugar, for the base
  • 180 grams butter, melted
  • 3 cups cream cheese, cubed and at room temperature
  • 1 cup mascarpone cheese
  • 1/2 cups granulated sugar
  • 1 tablespoon vanilla essence
  • 4 tablespoons syrup, peaches
  • 4 tablespoons lemon zest, and green
  • 2 tablespoons orange zest
  • 1/4 cups lemon juice, and green
  • 2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted
  • 2 eggs
  • 2 egg yolks
  • 1/2 cups lime juice
  • 1/4 cups granulated sugar
  • 2 limes, zest
  • 1/2 cups butter, cut into small cubes
  • 1/2 cups sour cream
  • 2 cups Golden Hills® canned peaches
  • 1 cup apricot jam, diluted with water to glaze the peaches
Preparation
2h 50 mins
10 mins
Low
  • In a bowl, combine the ingredients for the base and mix well until a dough forms. Fill a cake mold with the base and flatten it to achieve a thick and even layer. Refrigerate for 20 minutes. Set aside.
  • For the cheesecake, cream the cream cheese with the mascarpone cheese and sugar in a mixer. Add the vanilla, peach syrup, zest, juice, and gelatin, and beat until combined. Pour into the mold with the cookie base and refrigerate for about 2 hours or until set.
  • For the lemon cream, in a bowl over a double boiler, beat the egg with the yolks, lemon juice, and zest until combined. Cook for about 10 minutes or until thickened, then add the butter and sour cream. Mix well and cool.
  • Pour the lemon cream over the cheesecake and refrigerate for about 30 minutes to set.
  • Unmold the cheesecake and decorate with Golden Hills® canned peaches, using a brush to glaze the peaches with the jam. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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