Lemon Cheesecake!
5 recipes
Cheesecake with Nocepesca
ingredients
servings
12
Biscuits
250 grams
Butter
80 grams
Mascarpone cheese
500 grams
Greek white yogurt
250 grams
Whipping cream
500 grams
Isinglass
35 grams
White sugar
80 grams
White sugar
130 grams
Lemon juice
1 spoon
Nectarines
7 unit
Desserts from Italy
Cheesecake with Nocepesca
Cheesecake with Nocepesca
ready in
10 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious cheesecake with a soft filling and a very good icing on peaches
preparation
step 1
Melt the butter in a pan or in a microwave
step 2
Finely chop the biscuits and mix them with the butter previously loosened. Amalgamate well to incorporate them completely.
step 3
Cover a 28 cm diameter die-cast circular mold with a paper furnace and cut out the strips for the rim.
step 4
Pour the crushed biscuits and compact the biscuit base with the spoon of a spoon.
step 5
Store in the fridge for 30 minutes.
step 6
Bring the fish glue in cold water for at least 10 minutes. In the meantime, place the cream firmly in the snow.
step 7
In a separate bowl, mix quickly mascarpone and yogurt with sugar to make it soften
step 8
Add this mixture to the whipped cream and mix for good by hand, peel two peaches cut into small pieces and add to the mixture
step 9
In a pot, heat two tablespoons of liquid cream (without reaching the boil) and add the well-pressed fish glue.
step 10
Mix and dissolve completely to prevent lumps from cooling slightly and add to the compound that you have previously fitted the fish glue and mix gently.
step 11
Add 2 tablespoons of whipped cream to the compound and the spoon of lemon juice, always mix until mixing the whole mixture.
step 12
Take the biscuit base from the fridge and pour the mixture on cookies.
step 13
Level up the surface well and rest in the fridge for at least 3 hours, to break down the time you can freezing for about 1 hour or more
step 14
The mold is removed from the fridge and poured over the peach jelly gelatin syrup and put in the fridge for at least 8 hours (I all night).
step 15
Delicately remove the cake from the mold and decorate it as desired
step 16
In a non-stick frying pan put the four peaches well washed and cut into pieces add 50 gr. sugar and caramelize until the sugar is well dissolved
step 17
The peaches must remain rather boiled so that they do not lose their taste, smooth them with pure puree.
step 18
Soak the fish glue in cold water, squeeze it, add it to 150 gr. of water that has previously been boiled, it is switched off to melt the jelly
step 19
Add it to the peach puree and mix it all
