Peach Cheesecake Recipe
200 grams of biscuits
400g cottage cheese
200 ml of 30% cream
30 g gelatin
2 cans of peaches
Dissolve 15 grams of gelatin in said amount of water on the package and leave for 30 minutes to swell. With peaches (1 banks) to drain the juice and soak the remainder of the gelatin in the juice.
Biscuits crush into crumbs, mix with the softened butter, mix well. Put into a form that spread over the bottom and well compacted. Refrigerate until engaged curd cheesecake part. Gelatin from the 1st cup stir to avoid lime trees to the spoon and the bottom of dishes and put on fire. Heat, not satisfied to a boil and stir until gelatin is completely dissolved. Cool until warm.
Beat the sugar, cream and a pinch of vanilla sugar until dissolved. Add cheese and stir until smooth. At the end stir in the cooled cream cheese gelatin. Pour the curd cream foundation in the form and put the cheesecake in the fridge for 1-2 hours to pour. Heat the juice from the soaked gelatine in the fire, stirring until dissolved, without letting the liquid to boil. Set aside and allow to cool. Peaches cut into slices, on their frozen by this time cheesecake. Carefully pour the syrup gelatin cheesecake cooled down and send in the refrigerator for 2-3 hours.