Biscuits are a versatile ingredient, and in this delicious recipe, we will use them to create a cheesecake with fruits that will delight anyone's taste buds. We start by grinding the biscuits in a blender until we obtain a fine powder. This step is essential to create a uniform and delicious base for our cake. Once the biscuits are ground, we add the melted butter over them. We mix well so that each crumb of biscuit is coated in butter, giving the cake a rich and savory consistency.
After obtaining a homogeneous mixture, we transfer the composition into a springform pan, pressing the biscuits well to form an even layer. This layer will provide the perfect support for our creamy filling. Once we are done, we refrigerate the pan for about 30 minutes, during which the base will harden.
In the meantime, we prepare the filling. In a bowl, we put 100 ml of water and add the two packets of gelatin, letting them swell. This step is crucial because the gelatin will provide stability to our cream. After it has swollen, we prepare 100 ml of warm milk, but not hot, in which we will dissolve the gelatin. It is important not to use hot milk, as the gelatin will not dissolve properly and will not serve its intended function.
Meanwhile, we start preparing the cream cheese. Using a blender, we mix the cottage cheese until it becomes a smooth and creamy paste. We add sugar and vanilla sugar, continuing to mix. Then, we gradually incorporate the liquid cream, beating with the mixer for about 3 minutes until the cream doubles in volume and becomes airy.
After the gelatin has dissolved in the milk, we add it to the cream cheese, mixing well to obtain a uniform filling. Now, we turn our attention to the fruits. The peaches are peeled, and the sour cherries are pitted. We cut the peaches and sour cherries into small cubes, leaving a few slices aside for decoration.
We assemble the cake in layers: the first layer is the biscuit base, followed by a generous layer of cream cheese, then we add the chopped fruits, continuing with another layer of cream and fruits. Finally, we decorate the cake with the slices of peaches set aside, creating an attractive appearance.
To add a touch of sweetness, we prepare a peach jam from two ripe peaches, blended together with two tablespoons of sugar and a packet of gelatin. This jam will perfectly complement the cake, bringing an intense and aromatic flavor.
After assembly, the cake is left in the refrigerator for a few hours or, ideally, overnight, to firm up and allow the flavors to combine. Once ready, we cut the cake into portions and enjoy a delicacy that perfectly combines creamy texture with the freshness of the fruits. Savor each bite and let yourself be surprised by the refined taste of this cake!
After obtaining a homogeneous mixture, we transfer the composition into a springform pan, pressing the biscuits well to form an even layer. This layer will provide the perfect support for our creamy filling. Once we are done, we refrigerate the pan for about 30 minutes, during which the base will harden.
In the meantime, we prepare the filling. In a bowl, we put 100 ml of water and add the two packets of gelatin, letting them swell. This step is crucial because the gelatin will provide stability to our cream. After it has swollen, we prepare 100 ml of warm milk, but not hot, in which we will dissolve the gelatin. It is important not to use hot milk, as the gelatin will not dissolve properly and will not serve its intended function.
Meanwhile, we start preparing the cream cheese. Using a blender, we mix the cottage cheese until it becomes a smooth and creamy paste. We add sugar and vanilla sugar, continuing to mix. Then, we gradually incorporate the liquid cream, beating with the mixer for about 3 minutes until the cream doubles in volume and becomes airy.
After the gelatin has dissolved in the milk, we add it to the cream cheese, mixing well to obtain a uniform filling. Now, we turn our attention to the fruits. The peaches are peeled, and the sour cherries are pitted. We cut the peaches and sour cherries into small cubes, leaving a few slices aside for decoration.
We assemble the cake in layers: the first layer is the biscuit base, followed by a generous layer of cream cheese, then we add the chopped fruits, continuing with another layer of cream and fruits. Finally, we decorate the cake with the slices of peaches set aside, creating an attractive appearance.
To add a touch of sweetness, we prepare a peach jam from two ripe peaches, blended together with two tablespoons of sugar and a packet of gelatin. This jam will perfectly complement the cake, bringing an intense and aromatic flavor.
After assembly, the cake is left in the refrigerator for a few hours or, ideally, overnight, to firm up and allow the flavors to combine. Once ready, we cut the cake into portions and enjoy a delicacy that perfectly combines creamy texture with the freshness of the fruits. Savor each bite and let yourself be surprised by the refined taste of this cake!
Ingredients
For the base: -250 g biscuits, -150 g butter For the filling: -300 g cottage cheese, -300 ml liquid cream, -200 g sugar, -2 packets of vanilla sugar, -pitted cherries, -1 kg peaches, -3 packets of gelatin, -100 ml milk, -100 ml water.