Introduction: Peach Flower Cheesecake
Hello everyone! Today we’re making a “peach flower” cheesecake, which is light, beautiful and very tasty!
- 3 greek yogur cups (peach flavour)
- 2 Philadelfia packs (200 gr each)
- 2 tablespoons of cane sugar
- 2 sachets of jelly powder
- 200 ml of milk
- 1 tablespoon of vanilla essence
- 1 jar of peach jam
- 2 cans of peaches in syrup
- 2 packages of pavesini
- a few mint leaves
- (optional) spray jelly (to polish the cake)
Step 1: Mixing the Yogurt
Put both packs of Philadelphia in a large bowl, add two tablespoons of cane sugar and one of vanilla essence. Add a couple of tablespoons of peach jam and mix everything together. You can now add all three cups of greek yogurt and mix with a whisk until you get a soft blend.
Step 2: Making the First Layer
Open one can of peaches and put the syrup in a small bowl. You'll need it to soak the pavesini before placing them on the bottom of a 18-20cm springform baking tin, lined with greaseproof paper.
Heat 200 ml of milk and mix it with the jelly powder until it's completely dissolved.
Pour the milk with jelly powder in the yogurt blend we made previously and mix together.
At last, you can pour a first layer of yogurt onto the pavesini base, as shown in the pictures.
Step 3: Making the Second Layer
Mix the peach jam a little bit and place it gently over the first layer making sure it is not too thick, or it will sink to the bottom. When you're satisfied with the amount of jam, pour the remaining yogurt blend on top, then place the cake in the fridge for at least 3 hours :)
Step 4: Making the Decorations
We're going to make roses just like the one you see in the first picture. First of all, take a peach from the can and dry the exceeding syrup with a napkin.
Cut it in thin slices (the thinner the better). Then wrap the slices around one another as shown in the pictures.
You can make as many as you want, but I recommend to make enough to cover the entire cheesecake, because your effort will be repaid :)
Step 5: Decorating
Pull out the cake from the fridge and remove the baking tin and the greaseproof paper. Place each rose carefully with a fork until you cover the entire surface of the cake, then add a few decorative mint leaves.
If you want, you can use a bit of spray jelly, so the cake will remain nice and shiny :)
Step 6: Done!
The cheesecake is complete! I hope you have fun making it :)
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