Mint and Peach Cheesecake
Mint and peach cheesecake – a quick and refreshing dessert, perfect for warm summer days
Preparation time: 20 minutes
Chilling time: 4 hours (or overnight)
Number of servings: 8
Looking for a simple and delicious dessert that brings a touch of summer freshness? The mint and peach cheesecake is the ideal choice! This cheesecake is not only easy to prepare but also offers a perfect combination of flavors that will delight you. Here’s how to make it step by step.
Ingredients:
For the biscuit base:
- 200 g digestive biscuits or cocoa biscuits (for a more intense flavor)
- 100 g melted butter
For the cheesecake filling:
- 400 g cream cheese (at room temperature for better incorporation)
- 200 g whipped cream
- 150 g powdered sugar
- 2-3 tablespoons of freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh mint leaves, finely chopped
- 3 sheets of gelatin (or 10 g powdered gelatin)
For the peach topping:
- 2-3 ripe peaches, sliced
- 2 tablespoons of sugar
- 1 tablespoon of lemon juice
Preparation:
1. Preparing the biscuit base: Start by crushing the biscuits in a food processor or in a plastic bag using a rolling pin. Mix the crushed biscuits with the melted butter until you achieve a homogeneous mixture. Pour the mixture into the cake pan (preferably with a removable bottom) and press well to form a compact base. Place the pan in the refrigerator for 30 minutes to firm up.
2. Cheesecake filling: In a large bowl, beat the cream cheese with the powdered sugar until creamy and smooth. Add the whipped cream, lemon juice, vanilla extract, and chopped mint. Gently mix to avoid losing air in the mixture. If using gelatin, hydrate the sheets in cold water for 10 minutes, then dissolve them in a few tablespoons of hot water. Add the dissolved gelatin to the cheesecake filling and mix well.
3. Assembling the cheesecake: Pour the cheesecake filling over the chilled biscuit base. Level the surface with a spatula and place in the refrigerator for at least 4 hours or overnight to set completely.
4. Preparing the peach topping: In a pan, add the peach slices, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring gently, until the peaches become slightly caramelized. Let them cool down.
5. Serving: When the cheesecake is fully set, remove it from the refrigerator and top it with the caramelized peach topping. Serve chilled, along with mint leaves for an extra touch of freshness.
Practical tips:
- Make sure the cream cheese is at room temperature for easier mixing.
- You can replace peaches with other seasonal fruits like strawberries or mangoes to vary the recipe.
- If you want a more intense mint flavor, you can add a few drops of peppermint essential oil, but use it sparingly!
This mint and peach cheesecake is not just a simple dessert, but a true explosion of flavors, perfect for enjoying on warm summer days. Enjoy every slice and let its fresh and delicious taste transport you!
Crust: I blended the biscuits, meringues, and nuts. Then I mixed them with the butter. I lined a 20 cm diameter pan, both the base and the sides, and chilled it in the refrigerator. Cream: I mixed the ricotta with mint syrup. I melted the sugar in warm milk, then added gelatin soaked in water (if the gelatin doesn't dissolve, heat it a bit more in a double boiler), cooled it down, strained it to remove any undissolved gelatin, and added it to the ricotta, then mixed it with whipped cream. I poured it into the lined mold over the crust and let it set in the refrigerator overnight (minimum 6 hours). I decorated it with slices of peach, which I brushed with tart jelly (prepared according to the instructions on the package). The Mint and Peach Cheesecake recipe was suggested by PaulaM on the recipe forum. Serve the mint and peach cheesecake chilled.
Ingredients: CRUST: 150 g biscuits, 100 g almonds, 50 g hazelnuts, 150 g butter, CREAM: 300 g ricotta (or sweet cheese), 300 ml whipped cream, 70 g sugar, 3 tbsp mint syrup, 100 ml milk, 12 g gelatin (for 500 ml liquid), peaches
