Cheese cake by the glass with peaches: una golosa e facilissima monoporzione per un dolce estivo semplice e buono. La cheese cake è a dessert that always like. In questa versione al bicchiere vi impegnerà pochissimo tempo per la preparazione. And on my YouTube channel also find the VIDEO RECIPE che potete modificare utilizzando la frutta che preferite. If you prefer the classic NEW YORK CHEESECAKE baked (also in the version CHOCOLATE), on my YouTube channel also find the VIDEO RECIPE. And so is the CHEESE CAKE WITHOUT COOKING, this one too VIDEO RECIPE.
I used peaches in Mojo (We call them ' spaccarelle’ Why divide easily in half), but you choose the ones you prefer. I made confit in the oven, sprinkled with sugar and fresh thyme. The cream is made with robiola (I love the cheese cake, definitely better than the usual creamy cheeses), very dense and very little Greek yogurt cream.
The taste of peach and thyme cheese cake is full and complex and keeps, Thanks to yogurt, some acidity that makes it a perfect dessert for a meal a little’ heavy. Obviously, potete sostituire lo yogurt con robiola, mascarpone o panna montata. You want to try it? If you like desserts with peaches, Also try to have a look at all my RECIPES DESSERT WITH PEACHES or, on the subject of cheese cake, all my OF CHEESE CAKE RECIPES! Have a good day!
200 grams of mascarpone or Philadelphia or robiola
170 grams of thick greek yogurt or mascarpone or Philadelphia
150 grams of cream
1 teaspoon honey
60 grams of powdered sugar
a little lemon juice
a pinch of salt
10 Digestive biscuits type or type Walkers
40 grams of almonds, toasted and coarsely chopped
2 peaches of the quality you prefer (or fruit of your choice)
brown sugar for sprinkling the peaches, to taste
fresh thyme, to taste
To prepare the cheese cake peach and thyme must first caramelize peaches.
Preheat the oven to 180 degrees-ventilated. Line a baking sheet of parchment paper and sprinkle with granulated sugar. Wash the peaches, cut them in half, then into quarters and finally into wedges. Arrange fruit slices on baking paper, Sprinkle with more sugar and thyme. Bake for 10 minutes or until peaches are not caramelized, pinwheels clove for clove halfway through cooking.
Coarsely crumble cookies, Add a pinch of salt and the chopped almonds.
For cream, mix the soft cheese with the yogurt, honey and a pinch of salt. Whip the cream with the icing sugar and add it to the cream cheese with a spatula, facendo un movimento dall'alto verso il basso per incorporare aria.
Place in individual glasses a little cookies and almonds, pour over the cream (I used a piping bag) and garnish with caramelized peaches and a few leaves of thyme. Serve immediately cheese cake peach and thyme or store in refrigerator until ready to serve. Bon appétit!