Creamy vanilla and peach cheesecake

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Today I want to share a simple idea for a light and creamy dessert. This time we'll prepare no-bake cheesecake with peaches and mascarpone cheese. We won't miss out on cream either - we'll use it for decoration.

Pleasantly moist sponge finger base becomes lightly peach in flavour. Vanilla cheesecake is gently sweet and incredibly creamy, while peaches bring contrast and fresh notes to the dessert. All of it under a fluffy layer of whippe cream that makes our cake beautiful and light!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Base

  • 150 g sponge fingers
  • 200 ml syrup from canned peaches
  • 100 ml water

Cheesecake

  • 12 g gelatine crystals
  • 100 ml hot water
  • 200 g mascarpone cheese
  • 750 g cream cheese
  • 100 g icing sugar
  • 1.5 tsp vanilla paste

Decoration

  • 300 g whipping cream
  • 50 g mascarpone cheese
  • 50 g icing sugar
  • 1 tsp vanilla paste
  • 1 square dark chocolate

Method 

  1. Pour 200 ml of light syrup from a can of peaches into a wide dish. Add 100 ml cool water and stir until uniform. Soak sponge fingers in the mixture and arrange them quite tightly in the bottom of a baking tin, 18 x 28 cm. The bottom of the baking tin should be lined with baking paper, and its sides - with paper or acetate foil.
  2. Pour 100 ml hot, freshly boiled water into a small jug and add 12 g gelatine crystals. Stir through the contents of the bowl until gelatine dissolves completely, and set it aside for 5 minutes to cool slightly.
  3. Transfer 750 g cream cheese, 200 g mascarpone cheese, 100 g icing sugar and 1.5 tsp vanilla paste into a large bowl. Stir through the contents of the bowl shortly with an electric mixer at medium speed, only until uniform. All ingredients should be at room temperature, so remember to take cheese out of the fridge at least an hour ahead.
  4. Add 1 tsp cheese mixture into cool gelatine and stir until smooth. Pour tempered gelatine back into cheese mixture. Do it slowly, in a thin trickle, while stirring cheese mixture at medium mixer speed. This way you won't have any issues distributing gelatine in the mixture, and you won't get any lumps. Once you've added all gelatine, continue stirring for another 30 seconds.
  5. Add 250 g drained, cubed peaches from a can and distribute them in the cheese mixture with a silicone spatula.
  6. Transfer cheese mixture onto soaked sponge fingers and even out the top. Put the cake into a fridge for 30-60 minutes, until the top starts setting.
  7. Prepare decoration. Pour 300 g cold whipping cream (36%) into a large bowl and add 50 g cold mascarpone cheese, 50 g icing sugar and, optionally, 1 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until stiff. I suggest starting at low mixer speed and increasing it gradually as cream grows in volume.
  8. Once you've got the right texture transfer whipped cream into a piping bag - I'm fitting mine with a 2B tip - and squeeze it out onto a set cheesecake top. Scatter some freshly grated chocolate on top. Put the cheesecake into a fridge for a few hours, or best overnight, until it sets completely.
  9. Enjoy!

Approximate nutritional value 

100 g 

  • 218 kcal
  • Carbs: 20 g 
  • Fat: 13 g
  • Protein: 5 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices)

  • 258 kcal
  • Carbs: 24 g 
  • Fat: 15 g
  • Protein: 6 g
  • Fibre: 1 g

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