Name: No-Bake Cheesecake with Canned Peaches
Prep time: 180 min
Cook time: 10 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.