No-bake peach cheesecake with white chocolate

METHOD

How to make it

1. 01

   STEP 1

   Done

   45 minutes + Cooling: 3 hours

2. 02

   STEP 2

   Done

   1. Cover the bottom and sides of a 26 cm springform tin with baking paper.

3. 03

   STEP 3

   Done

   2. Mix the digestive cookies in the stand mixer or put them in a sturdy ziplock bag and slap them finely with a pan or rolling pin. Melt the butter and mix it with the crumbs.

4. 04

   STEP 4

   Done

   3. Divide the crumb mix in the form and create a raised edge. Press everything well with the bulbous side of a spoon and put in the refrigerator.

5. 05

   STEP 5

   Done

   4. Soak the gelatine leaves for 5 minutes in cold water.

6. 06

   STEP 6

   Done

   5. Peel 350 gr peaches and mash them with 75 gr sugar. Then bring to a boil in a saucepan on low heat.

7. 07

   STEP 7

   Done

   6. Meanwhile, chop the white chocolate finely and stir it through the peach puree. Squeeze the gelatine leaves and stir through the puree until the gelatin is dissolved. Remove from the fire and let cool for 5 minutes.

8. 08

   STEP 8

   Done

   7. Beat the whipped cream with 180 gr sugar lobbig and then beat the cheese until it is stiff. Spread the peach puree and gently pour the mixture into the form.

9. 09

   STEP 9

   Done

   8. Leave the peach cheesecake to stiffen for at least 3 hours in the refrigerator.

10. 10

    STEP 10

    Done

    9. Peel the remaining peaches and cut them into small parts. With the peach parts form a rose on the cheesecake by starting at the outer edge and allowing the parts to overlap inside. It's a work, but it looks beautiful, right?!

11. 11

    STEP 11

    Done

    10. Optionally heat the apricot jam and rub the peach pieces with a brush for a nice shine.

12. 12

    STEP 12

    Done

    Recipe & photography: Debbie Bodewes

13. 13

    STEP 13

    Done

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