Peach Double Fromage Cheesecake
Ingredients
- 2 Peaches
- 150g Water
- 100g Sugar
- 5g Lemon juice
- 220g Cream cheese
- 30g Sugar
- 1 Egg
- 10g Cake flour
- 2g Vanilla extract
- 3g Lemon juice
- 30g Peach syrup
- 50g Heavy cream
- Food coloring
- 1 Sponge cake sheet
- 180g Mascarpone cheese
- 20g Sugar
- 2g Vanilla extract
- 30g Peach syrup
- 4g Gelatin
- 150g Whipped heavy cream (whipped up 50%)
- 110g Sugar
- 55g Water
- 110g Starch syrup
- 130g White couverture chocolate
- 9g Gelatin
- 35g Condensed milk
- 75g Peach syrup
- Food coloring
Instructions
- 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.
- Add lemon juice, mix, sieve through a sieve to separate the syrup and pulp, and cool.
- Soften cream cheese, add sugar, mix, add eggs, mix, sieve soft flour and mix.
- Add vanilla extract, lemon juice, and peach syrup and mix. Add fresh cream and food coloring and mix.
- 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.
- Add sugar to the mascarpone cheese and mix, then add vanilla extract and peach syrup and mix.
- 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.
- 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.
- 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.
- 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.
- Sift through a sieve, cool to about 27 degrees, and pour over the cake taken out of the mold to coat.
