Peach Double Fromage Cheesecake Recipe

Instructions

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.
2. Add lemon juice, mix, sieve through a sieve to separate the syrup and pulp, and cool.
3. Soften cream cheese, add sugar, mix, add eggs, mix, sieve soft flour and mix.
4. Add vanilla extract, lemon juice, and peach syrup and mix. Add fresh cream and food coloring and mix.
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.
6. Add sugar to the mascarpone cheese and mix, then add vanilla extract and peach syrup and mix.
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.
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.
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.
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.
11. Sift through a sieve, cool to about 27 degrees, and pour over the cake taken out of the mold to coat.