Method

We begin with the base, which is also the easiest part: Crush the biscuits in the blender to turn them into powder and then add the melted butter. Stir well! You will then spread the biscuit mix on a pastry mould (loose-bottom tin), roughly 20cm wide, and put it in the refrigerator.

Let’s turn to the filling now. Pour the cream cheese in the mixer and stir until smooth, then slowly add the dairy cream, lemon juice, vanilla extract and the peach jam. Whisk continuously until it’s thick enough to hold its shape. Set aside for a while and stir the gelatine in the water using a small bowl. Put it in the microwave for 30 seconds. Following this, add the gelatine to the mix and then whisk thoroughly! Fill the tin with the mixture you have just prepared and put it in the refrigerator for approximately three hours, in order to the cream to fix well.

It is time to make the topping! After the 3 hours have lapsed and you have removed the sweet from the refrigerator, slice the half-peaches into thin slices and spread them over the cheesecake in layers, beginning from outside, in order to produce a nice design. Finally, heat the peach syrup in a small pot on medium heat. Using a small bowl, pour the gelatine and half a cup of water, stir well and heat them in the microwave for 30 seconds. Add the gelatine to the pot and stir well.

For the final stage, let the mix cool for about 1-2 minutes and then slowly pour it over the peaches to get everywhere and become jelly-like. The only thing left doing is for you to put it in the refrigerator once more for roughly 1.5 hours, in order for the ingredients to set and carefully remove from the mould, making sure you carefully pull the sides, where the jelly will have certainly adhered.

The moment of pleasure is here!