2

share on

Cheesecake with Nocepesca

ingredients

servings

12

Biscuits

250 oz

Butter

80 oz

Mascarpone cheese

500 oz

Greek white yogurt

250 oz

Whipping cream

500 oz

Isinglass

35 oz

White sugar

80 oz

White sugar

130 oz

Lemon juice

1 spoon

Nectarines

7 unit

Desserts from Italy

Cheesecake with Nocepesca

Cheesecake with Nocepesca

with gluten with fish with lactose

ready in

10 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake with Nocepesca

A delicious cheesecake with a soft filling and a very good icing on peaches

Cheesecake with Nocepesca step 1

step 1

Melt the butter in a pan or in a microwave

Cheesecake with Nocepesca step 2

step 2

Finely chop the biscuits and mix them with the butter previously loosened. Amalgamate well to incorporate them completely.

Cheesecake with Nocepesca step 3

step 3

Cover a 28 cm diameter die-cast circular mold with a paper furnace and cut out the strips for the rim.

Cheesecake with Nocepesca step 4

step 4

Pour the crushed biscuits and compact the biscuit base with the spoon of a spoon.

Cheesecake with Nocepesca step 5

step 5

Store in the fridge for 30 minutes.

Cheesecake with Nocepesca step 6

step 6

Bring the fish glue in cold water for at least 10 minutes. In the meantime, place the cream firmly in the snow.

Cheesecake with Nocepesca step 7

step 7

In a separate bowl, mix quickly mascarpone and yogurt with sugar to make it soften

Cheesecake with Nocepesca step 8

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

Cheesecake with Nocepesca step 9

step 9

In a pot, heat two tablespoons of liquid cream (without reaching the boil) and add the well-pressed fish glue.

Cheesecake with Nocepesca step 10

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.

Cheesecake with Nocepesca step 11

step 11

Add 2 tablespoons of whipped cream to the compound and the spoon of lemon juice, always mix until mixing the whole mixture.

Cheesecake with Nocepesca step 12

step 12

Take the biscuit base from the fridge and pour the mixture on cookies.

Cheesecake with Nocepesca step 13

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

Cheesecake with Nocepesca step 14

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).

Cheesecake with Nocepesca step 15

step 15

Delicately remove the cake from the mold and decorate it as desired

Cheesecake with Nocepesca step 16

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

Cheesecake with Nocepesca step 17

step 17

The peaches must remain rather boiled so that they do not lose their taste, smooth them with pure puree.

Cheesecake with Nocepesca step 18

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

Cheesecake with Nocepesca step 19

step 19

Add it to the peach puree and mix it all

Loading pic