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Cheesecake of the peach and white chocolate

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Cheesecake of the peach and white chocolate

This delicate cheesecake with a light peach flavor and a dominant white chocolate I am dedicating my art teacher Nataliya Denisova, who taught me how to draw three-dimensional objects (very useful in a technical University) on the example of the painting "Girl with peaches" and repeated that the artists consider the peach a symbol of truth. Peaches then I defeated the only classes 2 and today, I dedicate this wonderful cheesecake that you can try on the same day)))


Cooking time30 minutes Number of servings8

Ingredients for Cheesecake of the peach and white chocolate




Step-by-step instruction of cooking Cheesecake of the peach and white chocolate


Step 1

Chocolate melt in a water bath. This chocolate I suggest not to melt in the micro, because it quickly coagulates and bottom prizhivaetsya to the bowl, if not to keep track a little. 
Chocolate cool to room. temp. 
Drained from the jar 100 ml peach syrup, to soak up the swelling of gelatin in it. 
Dissolve the gelatin in the micro to defrost mode a few seconds until it becomes liquid. 
Whisk inside. 
Whip the cream in a thin stream while whisking adding the melted gelatin. 
Mix whipped cream inside and the chocolate. 
On the bottom of the form put the halves of the dog in a circle, leaving penny empty – when cutting the center the better it will look uniform.Chocolate melt in a water bath. This chocolate I suggest not to melt in the micro, because it quickly coagulates and bottom prizhivaetsya to the bowl, if not to keep track a little.
Chocolate cool to room. temp.
Drained from the jar 100 ml peach syrup, to soak up the swelling of gelatin in it.
Dissolve the gelatin in the micro to defrost mode a few seconds until it becomes liquid.
Whisk inside.
Whip the cream in a thin stream while whisking adding the melted gelatin.
Mix whipped cream inside and the chocolate.
On the bottom of the form put the halves of the dog in a circle, leaving penny empty – when cutting the center the better it will look uniform.


Step 2

Put the mass into the prepared pan with the biscuits and peaches. 
Flatten and put on 2 hours in the fridge to solidify. During this time, the filling podstine, but not until the end to keep the shape. Use this property to jewelry. 
Peaches cut into thin slices (I left the 2 halves). Take the slices, turn and make rosettes around the Bud substituting plates of peach as the petals. Well, here it is as you like. Cloves slightly pressed in stiffening the surface. 
Then put in the fridge for another 2 hours.Put the mass into the prepared pan with the biscuits and peaches.
Flatten and put on 2 hours in the fridge to solidify. During this time, the filling podstine, but not until the end to keep the shape. Use this property to jewelry.
Peaches cut into thin slices (I left the 2 halves). Take the slices, turn and make rosettes around the Bud substituting plates of peach as the petals. Well, here it is as you like. Cloves slightly pressed in stiffening the surface.
Then put in the fridge for another 2 hours.


Step 3

Remove the ring, gently slide a knife around the rim. You can sprinkle almond petals.Remove the ring, gently slide a knife around the rim. You can sprinkle almond petals.


Step 4

Cut as all city: heated under hot water, wide knife, wipe dry and make a cut. Repeat the procedure – making the second incision. Then the surface of the slice will be smooth. 
Stored in the refrigerator, the white chocolate not too stable.Cut as all city: heated under hot water, wide knife, wipe dry and make a cut. Repeat the procedure – making the second incision. Then the surface of the slice will be smooth.
Stored in the refrigerator, the white chocolate not too stable.