How To Cook Cheesecake With Peaches And Prosecco Wine - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cheesecake with peaches and Prosecco wine". Delicious recipe.
Required products :
- 285 grams of plain butter biscuits
- 6 tablespoons melted butter
- 2 soft peaches, cut in bulk and 4-5 cut into thin crescents
- 4 sachets of gelatin
- 240 milliliters of cold water
- 900 grams of cream cheese
- 1 1/4 tea cup + 2/3 tea cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/2 teaspoon cream
- 2 drops of orange food coloring
- 2/3 tea cup of hot water
- 1 teaspoon Prosecco wine
Method of preparation :
Grease and line the bottom of a baking tray with falling paper with baking paper. Glue the walls, using a separate long strip of parchment so as not to deform the cake.
Grind the biscuits with the melted butter and pour into the pan. Press firmly on the bottom and put in the freezer for 10 minutes.
Meanwhile, puree the coarsely chopped peaches and strain through a sieve to make a smooth paste.
In a small bowl, combine 1/2 tea cup of cold water with 2 sachets of gelatin. Leave for 5 minutes, then heat for 20-30 seconds in the microwave until the gelatin melts.
Beat the cream cheese with 1 1/4 teaspoons of sugar, vanilla and lemon juice. When you get a smooth cream, add the cream and gelatin. Stir for another 2-3 minutes with a mixer.
Put half of the cream on the cookie sheet, flatten and freeze for 10 minutes.
Mix the peach puree with the rest of the cream, add the food coloring to enhance the color, and pour over the cheesecake. Put back in the freezer for another 10 minutes.
Meanwhile, prepare the remaining gelatin in the same way. Add the hot water, the remaining sugar (2/3 cup of tea) and stir to dissolve the crystals. Carefully pour the wine and stir to combine. Cool for 5 minutes, removing the foam that has formed on the surface of the liquid.
Arrange the peaches in a circle on the cheesecake, covering the entire surface.
Carefully pour in half of the gelatin liquid and refrigerate for 30 minutes, then put the rest. Refrigerate for a minimum of 6 hours.
Remove the walls of the dish, peel off the paper and serve the spectacular cheesecake.
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