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Cooking Tree will show you how to make a homemade version of this delectable recipe for Peach Double Fromage Cheesecake.
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1. Peel and cut the peaches, put the peel and pulp in a pot, add water and sugar, and boil until the peaches are slightly soft.
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2. Add lemon juice, mix, sieve through a sieve to separate the syrup and pulp, and cool.
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3. Soften cream cheese, add sugar, mix, add eggs, mix, sieve soft flour and mix.
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4. Add vanilla extract, lemon juice, and peach syrup and mix. Add fresh cream and food coloring and mix.
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5. Put a Teflon sheet on a 15cm mold, spread a sponge cake on the floor, pour the dough, and bake in an oven preheated to 140 degrees for 35 minutes, then cool in the mold
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6. Add sugar to the mascarpone cheese and mix, then add vanilla extract and peach syrup and mix.
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7. Soak in cold water for about 10 minutes, drain the water, and microwave for about 10 seconds, add melted gelatin, mix, and mix with thinly whipped whipped cream.
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8. Place the boiled peach pulp on the cooled cheesecake, pour the mascarpone cheese batter on it, flatten it, and harden it in the freezer for 2 hours.
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9. Put water, sugar, and starch syrup in a pot and boil it until it reaches 103 degrees, then pour over white couverture chocolate and mix.
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10. Remove the moisture from the gelatin soaked in cold water for 10 minutes, mix, add condensed milk and peach syrup, mix, and color with food coloring.
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11. Sift through a sieve, cool to about 27 degrees, and pour over the cake taken out of the mold to coat.