Peach cobbler and cheese

Again a cold cake, this time a creamy peach cobbler and cheese, because we are so heated that mega turning on the oven, as it does not make much grace.

I decided on is tart and chilly so easy. The texture of this cake is much softer to which we have tried other times, has more creaminess and is very pleasant at any time.

You know that this type of cake is my favorite, to bring cheese and in this case peach of seasonal fruits that I like, I love peaches in all formats, jams, syrup, sherbet, and this cake the peach and cheese is the most desirable.

At home we tend to be very cold pie and cheesecake, to tell you ... this has triumphed among concuñados and we end with them in all family gatherings.

Actually, we end yet because palmeritas homemade Morata was seen and unseen. Thus if you are thinking of something easy and fast, this cake is the perfect cake to succeed !!!

peach cobbler and cheese

As you have asked me not turn on the oven, I think this cake I will greatly facilitate encourage creative desert has done, the base of this cake takes raisins and nuts.

It gives the biscuit base and a crunchy texture is very nice with the creamy texture of the cake.

I am of that if I have cereal and think they can look good I joined the biscuit base, with this I suggest that if you have other types of nuts you like, cereals, cookies, can be incorporated into the biscuit base to give your personal touch and not followto the original recipe.

Any dried fruit, such as almonds, peanuts and honey, etc ... can be well mixed with the biscuit base. Everything is try and give the flavors that we like.Peach cobbler recipe and cheese

The interior of this pie takes no peaches in small pieces, but take a peach into small squares can also be another very appealing alternative to taste this cake. Because once a cheesecake made only by changing and adding ingredients are all very similar.

We are going back some authentic experts in this Summer's cold cakes. I leave the recipe for this creamy peach cobbler and cheese.

Ingredients for peach cobbler and cheese

250g cream cheese spread (philadelphia type)

1 cup cream or whole milk 250ml

2 natural Greek yogurt

Curd or 1 envelope gelatin powder 5g

140 g sugar

50 g butter

50 g raisins

50 gr of walnuts

4 peaches

Marie biscuits 175 g

We use a springform pan 20 cm in diameter. You can buy it at Amazon

-removable mold-20cm

Pyrex Classic Metal-removable mold 20 cm

It is a mold holds up to 230 °, can be washed in a dishwasher and has a great price / quality ratio, I bought it for about 12 € but is now around € 11, this very well priced. There is also 26 cm in size.

Buy it here

How to make peach cobbler and cheese

1. Mary itch the cookies with electric grinder until the biscuits are cooked powder.

2. cookies will mix with the softened butter, add the raisins and walnuts. Mix to create a uniform basis for the base of the cake.

3. We will distribute the cookie dough well all over the surface of the mold, pressing with fingertips to be well cover the entire base. Let stand in the refrigerator, so this firm and stable base.

4. We will mix the cheese with Greek yogurt, heat it over medium heat with milk or cream in a saucepan with the sugar. Curd is melted in a little milk and add to the mixture or if the gelatin powder diluted in a little water. Stir the mixture well until fully integrated. At the time when the mixture starts to boil remove from heat.

5. We'll take the mixture in the mold we had reserved in the refrigerator and let stand at room temperature. Once this mild, we will put in the fridge to cool and congeal finish. We leave in the refrigerator 3 hours minimum.

6. peaches, leave free pulp and cut into small squares.

7. In a saucepan put half a glass of water with 40 grams of sugar and cook for 4 minutes and add the peaches. The for two minutes as more and hopefully it cool.

8Dilter the diced peach in the surface of the cake. Will distribute the diced peach to make them equally by the cake and stay nicer visually homogeneous.

9. Turn out at the time of serving. Now ready for tasting.5.0 from 6 reviewsPeach cobbler and cheese PrintPreparation time10 minutesCooking time20 minutesTotal time30 minutes Author: Susana Gómez BellaIngredients

250g cream cheese spread (philadelphia type) 1 cup milk - 250 ml 2 natural Greek yoghurt - 250g Curd or 1 envelope gelatin powder 5g 140 g sugar 50 g butter 50 g raisins 50 gr of walnuts 4 peaches Marie biscuits 175 g

Instructions

Itch cookies and mix with nuts, raisins and butter at room temperature. Cover bottom of pan with this mezcla.Nos help of the fingertips to coat every surface. Let cool in the refrigerator until use. Mix the cheese with yogurt, will warm milk or cream and sugar, curd or gelatin powder, previously watered-down in a little milk curd and 50 ml gelatin in a little water 50 ml. Add to the mix and stir well until this all well integrated. When it starts to boil turn aside the fire. We'll take the mixture into the mold we had booked in the fridge. Leave tune and store in refrigerator at least 3 hours to cool and congeal. We peel them and make diced peaches. In a saucepan put a half cup of warm water with sugar, let it boil for 4 minutes. Add the diced peach confit and leave 2 minutes. Remove from heat and let cool. Filter the diced peach and we will take over the cake, will distribute the cubes evenly over the surface of the cheesecake. Desmold cake and ready to serve.