- 700 gram plain cream cheese
- 200 ml heavy cream
- 100 gram white chocolate
- 5 gelatin leaves
- 4 ripe peaches – I’ve used white peaches
- 3 tablespoons powdered sugar
- 1 package of dry cookies (Maria cookies or graham crackers)
- 60 gram dairy butter
Kitchen equipment needed
- blender, food processor or rolling-pin
- small sauce pan or microwave
- spring form (24 cm – 9.4 inch)
- silicone kitchen brush
- cutting board & small knife
- blender or immersion blender
- optional: fine sieve
- medium-sized bowl
- small saucepan
- standmixer or large bowl & whisk
Preparation — 30 minutes
Crumble the cookies, you can do this with a blender, food processor or rolling pin. If you do this with a rolling pin, it’s best to add the cookies in a zip-lock bag. Melt the butter and stir it into the cookie crumbs.
Coat a spring form with butter and press the cookie crumbs on the bottom. Peel 2 peaches and puree them with a blender or immersion blender until you’ve end up with a smooth puree. You can also puree it without peeling it first and press it through a fine sieve afterwards to remove the skin. If you don’t mind the skins, you can also leave them in the puree.
Soak 5 gelatin leaves in cold water while heating the peach puree. Chop the chocolate bar into small pieces. Stir the white chocolate into the warm peach puree until the chocolate is dissolved.
Squeeze the excess water from the gelatin leaves and stir it into the chocolate mixture. Then let it cool slightly while you make the cream cheese filling.
Finishing the peach cheesecake — 15 minutes
Divide one peach into small pieces and set aside. Whip the heavy cream until quite thick but still quite runny. Stir the cream cheese, whipped cream and 3 tablespoons of powdered sugar until smooth.
Stir in the white chocolate mixture along with the small pieces of peach. Pour this on the cookie crust and refrigerate until the cheesecake is nice and stiff. Cut the last peach into thin wedges and garnish the peach cheesecake with the wedges. Enjoy!