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Again a cold cake, this time a creamy peach cobbler and cheese, because
we are so heated that mega turning on the oven, as it does not make much
grace.
I decided on is tart and chilly so easy. The texture of this cake is much softer
to which we have tried other times, has more creaminess and is very
pleasant at any time.
You know that this type of cake is my favorite, to bring cheese and in this
case peach of seasonal fruits that I like, I love peaches in all formats, jams,
syrup, sherbet, and this cake the peach and cheese is the most desirable.
At home we tend to be very cold pie and cheesecake, to tell you ... this has
triumphed among concuados and we end with them in all family
gatherings.
Actually, we end yet because palmeritas homemade Morata was seen and
unseen. Thus if you are thinking of something easy and fast, this cake is the
perfect cake to succeed !!!
We are going back some authentic experts in this Summer's cold cakes. I
leave the recipe for this creamy peach cobbler and cheese.
Ingredients for peach cobbler and cheese
250g cream cheese spread (philadelphia type)
1 cup cream or whole milk 250ml
2 natural Greek yogurt
Curd or 1 envelope gelatin powder 5g
140 g sugar
50 g butter
50 g raisins
50 gr of walnuts
4 peaches
Marie biscuits 175 g
We use a springform pan 20 cm in diameter. You can buy it at Amazon
-removable mold-20cm
Pyrex Classic Metal-removable mold 20 cm
It is a mold holds up to 230 , can be washed in a dishwasher and has a
great price / quality ratio, I bought it for about 12 but is now around 11,
this very well priced. There is also 26 cm in size.
Buy it here
50 g raisins
50 gr of walnuts
4 peaches
Marie biscuits 175 g
Instructions
Itch cookies and mix with nuts, raisins and butter at room temperature.
Cover bottom of pan with this mezcla.Nos help of the fingertips to coat
every surface. Let cool in the refrigerator until use.
Mix the cheese with yogurt, will warm milk or cream and sugar, curd or
gelatin powder, previously watered-down in a little milk curd and 50 ml
gelatin in a little water 50 ml. Add to the mix and stir well until this all well
integrated. When it starts to boil turn aside the fire.
We'll take the mixture into the mold we had booked in the fridge. Leave
tune and store in refrigerator at least 3 hours to cool and congeal.
We peel them and make diced peaches. In a saucepan put a half cup of
warm water with sugar, let it boil for 4 minutes. Add the diced peach confit
and leave 2 minutes. Remove from heat and let cool.
Filter the diced peach and we will take over the cake, will distribute the
cubes evenly over the surface of the cheesecake.
Desmold cake and ready to serve.