Nectarine cheesecake

Чийзкейк с нектарини 21 Nectarine cheesecake

Nectarine cheesecake


200 g plain biscuits, such as Petit-beurre or other
100 g butter
4 tablespoons ground almonds
2 tablespoons glucose
1 tablespoon Amaro liqueur

180 g cheese spread, natural
200 g sour cream
220 g milk cream
1 packet of vanilla sugar
70 g icing sugar
3 nectarines
10 g gelatin

2 nectarines
200 ml water
2-3 tablespoons sugar
3 g of gelatin


Crush the biscuits into crumbs. Mix in a bowl with the almonds. Add the butter and work well with your hands to butter the crumbs evenly. Flavor with Amaro and bind together with the glucose. Spread this mixture over the bottom of a cake pan of 26 cm in diameter. Refrigerate.

In another bowl, mix the cheese spread and sour cream. Set aside 120 g of the milk cream and pour the rest 100 g in the blender. Add the icing sugar, vanilla and 1 ½ peeled nectarines. Blend until creamy and smooth. Stir this in the first cream mixture.

Soak the gelatin in the remaining 120 g of milk cream for 10 minutes, then dissolve it in a hot water bath. Then add it to the cream mixture above. Finally, put the 1 ½ nectarines, unpeeled and diced. Pour it over the cooled biscuit layer. Set in the fridge for 4 hours.

To make the glazed nectarine topping, boil the water and dip in the finely diced nectarines, the sugar and vanilla. Cook about 10 minutes. Then stir in the already soaked and swelled gelatin until dissolved. Pour the topping over the cheesecake.

Serve the nectarine cheesecake after chilling it overnight. Garnish with thin slices of nectarines and chopped hazelnuts.

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