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.
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Ingredients6 servings
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.
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