x
La Comer

La Comer

ImagenReceta
4 Photos
x
Select File


Validate Cancel
4

Cheesecake without oven with peaches in syrup

2h 50 mins
10 mins
Low
4.916667
|
1053
Favorites
Collections
Glider
Super List
Upload a picture
To print
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.
Learn more about La Comer

Ingredients

6 portions
  • 2 1/2 cups Golden Hills® coconut flavor cookies, for the base
  • 1 tablespoon cinnamon powder, for the base
  • 1/2 cups almond, Toasted and ground, for the base
  • 3 tablespoons refined sugar, for the base
  • 180 grams butter, melted
  • 3 cups cream cheese, cut into cubes and at room temperature
  • 1 cup mascarpone cheese
  • 1/2 cups refined sugar
  • 1 tablespoon liquid vanilla
  • 4 tablespoons syrup, of peaches
  • 4 tablespoons yellow lemon zest, and green
  • 2 tablespoons Orange zest
  • 1/4 cups yellow lemon juice, and green
  • 2 envelopes gelatin, (7 gc / u) hydrated and melted
  • 2 eggs
  • 2 egg yolks
  • 1/2 cups lemon juice
  • 1/4 cups refined sugar
  • 2 green lemons, zest
  • 1/2 cups butter, cut into small cubes
  • 1/2 cups sour cream
  • 2 cups Peaches in Golden Hills® Syrup
  • 1 cup 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (12)
Amileyne Vela
25/07/2020 00:10:06
Buena
Vanesa Corona
02/06/2020 11:24:27
Muy buena receta
Ileana León
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
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING