Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
Prepare this spectacular recipe of soft cheescake without oven made with cream cheese and mascarpone cheese with a touch of citrus zest and peach syrup, with a base of ground coconut biscuits flavored with cinnamon and toasted almonds, with a cream coating. lemon and fresh Peaches in Golden Hills® Syrup. Totally refreshing and with the exact sweet touch that everyone likes.
2 1/2 cups of Golden Hills® coconut flavor cookies for the base
1 tablespoon of ground cinnamon for the base
1/2 Cup of almond Toasted and ground, for the base
3 spoonfuls of refined sugar for the base
180 grams of Butter melted
3 cups of cream cheese cut into cubes and at room temperature
1 Cup of mascarpone cheese
1/2 Cup of refined sugar
1 tablespoon of vanilla
4 spoonfuls of syrup of peaches
4 spoonfuls of yellow lemon zest and green
2 spoonfuls of Orange zest
1/4 of Cup of yellow lemon juice and green
2 envelopes of unflavored gelatin (7 gc / u) hydrated and melted
2 pieces of egg
2 pieces of egg yolk
1/2 Cup of lemon juice
1/4 of Cup of refined sugar
2 pieces of green lemon zest
1/2 Cup of Butter cut into small cubes
1/2 Cup of sour cream
2 cups of Peaches in Golden Hills® Syrup
1 Cup of apricot jam diluted with water to shine the peaches
Preparation
Place in a bowl the ingredients for the base and mix well until you get a masita that cakes. Fill a cake mold with the base and flatten until a thick, even layer is obtained. Refrigerate 20 minutes. Reservation.
For the cheesecake, add the cream cheese with the mascarpone cheese and the sugar in the blender . Add the vanilla, the peach syrup, the zest, the juice and the grenetina, whisk until integrating. Pour into the cookie-based mold and refrigerate for about 2 hours or until set.
For the lemon cream, in a bain-marie bowl, beat the egg with the yolks, the lemon juice and the grated until incorporated. Cook about 10 minutes or until thick and add butter and sour cream. Mix well and cool.
Pour the lemon cream over the cheesecake and refrigerate for around 30 minutes to set.
Unmold the cheescake and decorate with peaches in Golden Hills® syrup, with a brush shines the peaches with the jam. Serve and enjoy.
PRESENTATION
Decorate with soft and delicious peach segments in Golden Hills® Syrup.
TIPS
Do not overcook the cream cheese with the mascarpone cheese so that the mixture of the cheeses is not cut.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1918
kcal
96%
Carbohydrates
174
g
58%
Proteins
21.4
g
43%
Lipids
134
g
206%
Fiber
7.9
g
16%
Sugar
113
g
125%
Cholesterol
311
mg
104%
Rate this tip
Ratings(10)
Ileana Leon
19/11/2018 17:48:39
Súper rica algo elaborada pero vale la pena el resultado
187217235250528
05/08/2018 18:54:38
es deliciosa y fasil de preparar.
Joel Olimir
05/02/2018 22:21:18
si no encuentro el queso masarpone que tipo de queso le puedo poner en su lugar de antemano les estaré agradecido por su valiosa ayuda gracias y un saludo
El Lado Dulce DeNelly's
10/01/2018 12:24:56
Ya echo algunas de sus recetas y a mi familia y amigos les encantan gracias kiwilimón
nancy reyes
25/12/2017 21:33:41
Se ve muy rico ; alguien puede decirme si la grenetina es la misma gelatina en polvo sin sabor ,pues en otras recetas usan en forma de laminas
see more
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: