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Cheesecake with peaches

Cheesecake with peaches

Preheat the oven to 180 degrees. Place a piece of baking paper in a 36/22 tray.

Sift the flour into a tall bowl, add a pinch of salt, powdered sugar, baking powder, soft butter and egg.

Start kneading the dough by hand, until you get a soft dough that does not stick to your hand and that you can spread easily. Sprinkle a little flour on the table and spread a sheet of dough the size of a tray.

Carefully place the sheet of dough in the tray. If you are a beginner, spread the sheet directly on the baking paper and you will be able to easily transfer the dough to the tray.

Drain the peaches from the compote well and cut them into cubes or slices, I preferred them into cubes.

Sprinkle a tablespoon of semolina over the dough, then place the chopped peaches and sprinkle the rest of the semolina over them.

Then beat the eggs with the sugar and vanilla powdered sugar, or mix with a blender until creamy.

Add the starch / flour and sour cream, then mix everything.

Then add the cottage cheese, drained before the water and mix well.

The cream cheese obtained is poured over the peaches and leveled. Bake in the preheated oven for 30 minutes. Try with a toothpick, if it comes out clean then it is ready to bake.

Allow the cake to cool in the pan, then sprinkle with powdered sugar and slice.

Enjoy the cake with great pleasure !!!



Cheesecake with peaches

ingredients
For the top: 100 gr butter, 1/2 cup sugar, 1 egg, 1/2 cup milk, 2 tablespoons and 1/2 cocoa, 1 cup grated flour, 2 teaspoons baking powder, 2 teaspoons rum essence, Cream :, 500 gr cow cheese, 125 gr mascarpone, 1/2 cup sugar, 2 eggs, grated lemon peel, 4 halves of peach compote, without skin, powdered sugar

Difficulty: low | Time: 1h 10 min


Recipe: Cheesecake with peach jelly

How summer comes, how my thoughts are on fresh fruits that we should not miss from the table. Take full advantage of their season, because in winter you would like to eat an apricot, a watermelon, strawberries, cherries, plums or other summer fruits. You can also prepare many fruit tarts, cakes and other desserts. I made a cake with fine cream cheese fresh from cows in combination with peaches and caramel taste. A fine and light cake.

Cake top ingredients with cheese and peach jelly
& # 8211 3 eggs
& # 8211 9 tablespoons sugar
& # 8211 9 tablespoons oil
& # 8211 200 grams of yogurt
& # 8211 1 caramel pudding
& # 8211 1 baking powder
& # 8211 1 sachet of vanilla sugar
& # 8211 1 cup and a half flour (200 ml cup)

Ingredients Cake syrup with cheese and peach jelly
& # 8211 3 tablespoons sugar
& # 8211 100 ml water
& # 8211 1 sachet of vanilla sugar

Cream ingredients for Cheesecake and peach jelly
& # 8211 350 grams of fresh cow's cheese
& # 8211 100 grams of sugar
& # 8211 200 ml fresh
& # 8211 Lemon peel
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet gelatin (for aspic)

Jelly ingredients for Cheesecake and peach jelly
& # 8211 500 grams of well ripened peaches
& # 8211 200 grams of sugar
& # 8211 200 ml water
& # 8211 2 transparent gelatin sachets for cake (Cake gel)

Top preparation for Cheesecake and peach jelly
Separate the egg whites from the yolks. Whisk the egg whites with 3 tablespoons of sugar. Rub the yolks with the rest of the sugar, gradually add the oil. Then add the yogurt and vanilla sugar. Baking powder is mixed with flour and caramel pudding. The dry ingredients are added to the yolk composition and mixed. Then gradually add the beaten egg whites and mix by inverting until fully incorporated.

Top preparation with caramel pudding

The top composition is poured into a tray lined with baking paper or greased with oil and lined with flour. Bake until baked. After baking, the top is allowed to cool, then cut in half.

Cake top with cheese and peach jelly

Cream preparation for Cheesecake and peach jelly
Fresh cottage cheese is mixed with sugar, vanilla and grated lemon peel. mix with whipped cream, and finally put gelatin.

Prepare cream cheese

The gelatin is prepared as follows: In a pot that can be put on the fire, put the gelatin powder soaked in approximately 60-80 ml of water. After hydrating, put the dish on the fire and leave until it melts. It doesn't boil. After the gelatin has melted, leave it to cool a little and pour it warmly little by little into the cheese composition and mix. put the cream cheese in the fridge for a few minutes.

Preparing syrup for the cake
The sugar is caramelized with a teaspoon of water. Then quench with 100 ml of water and bring to a boil until the caramelized sugar melts. Add a sachet of vanilla sugar. Syrup the top with this syrup.

Preparation of peach jelly
Boil water in a bowl. When the water boils, put the washed peaches and leave for 1 minute. Remove and peel. loosen the kernel and cut into pieces. The peach pieces are boiled together with the sugar and 200 ml of water and left to boil for about 5 minutes, then the pan is set aside and left to cool. The peaches together with the juice left are put in a blender and mixed until it becomes a homogeneous cream. The gelatin is mixed with the peach composition and boiled for a few minutes.

Assembling the cake with cheese and peach jelly
Cut the top in half and syrup with the caramel syrup. Between the two countertop sheets lies the cream cheese. spread the peach jelly on top while it is still warm. The cake with cheese and peach jelly is left to cool until the cream and peach jelly harden.


Cake with cottage cheese and peaches & # 8211 a real delight for the taste buds!

My husband loves the cake with cottage cheese and peaches. Every time I want to surprise her, I make this delicious dessert. He likes it so much that he would be able to eat a whole tray on his own.

Countertop ingredients:

Cream ingredients:

  • 250 gr cow's cheese, 2 sachets of vanilla sugar, 1 sachet of jelly
  • 1 teaspoon vanilla essence, grated peel from an orange
  • 800 grams of canned peaches, cut in half
  • 250 gr mascarpone, 250 ml liquid whipped cream, 300 gr peach juice
  • sugar (to taste), 1 sachet of gelatin, 1 sachet of whipping cream

Method of preparation:

To prepare the top, break the eggs and separate the yolks from the whites. Beat the egg whites with the sugar until you get a strong meringue. In another bowl, mix the flour with the yolks and, finally, pour everything over the meringue. Add the orange peel and mix lightly.

You will get a hard, smooth dough, which you will transfer to a tray, lined with baking paper. Bake the dough in the preheated oven at 180 degrees for 15 minutes. When ready, remove the top from the oven and leave to cool.

Crush the cottage cheese with a fork and mix it with the vanilla sugar, vanilla essence and orange peel. Cut some of the peaches into small pieces and add them to the cream cheese. Add the mascarpone cheese and mix gently.

Beat the cream with a little sugar and a sachet of hardener, using the mixer. You should get a strong cream. Add the whipped cream to the cheese mixture.

Spread the cream evenly over the cold counter. Slice the remaining peaches and place them next to each other over the cream cheese, then refrigerate the cake for an hour.

Heat the peach juice and mix it with gelatin and jelly. After it has cooled a little, pour it over the cake, covering the peach pieces. Put the cake in the fridge again for a few hours, after which it can be cut and served. Good appetite!


It was very difficult for me to find a name for this roll, because I would like to list all the ingredients in such a way as to make you realize how good it is.

So the top is a fine pandispan with carrot and peach puree, cream with marscarpone, blueberry jam and pieces of peach compote.

The combination of these elements makes this dessert a very cool one, either for a festive meal or on any day. After I actually prepared it, I devoured it. It is already planned to repeat the roll in the near future.

With this absolutely delicious roll, I let you know that Raureni and Kitchen Shop have a superb spring campaign full of fantastic prizes. I am sure that you would like to have superm help in the kitchen, a Kitchen Aid mixer, to be able to make juice from syrup or spirit, without buying soda with the help of the Soda Stream device or to have a pantry full of Raureni products for a while. an intreg. The prizes do not stop here, you can win purchases in bags of 5000 euros on KitcehnShop.ro. See what you can earn on www.premiiraureni.ro.

All you have to do is buy Raureni products with the promise label and send the unique code on the label via SMS to 1719, normal price, or register it on the website www.premiiraureni.ro You can shop until June 20, but take care to keep the receipt.

Returning to our fresh and delicious roll, below I leave you the step-by-step video recipe, the ingredients and how to prepare it and some nice pictures.

Ingredients (for a roll):

½ teaspoon baking soda

½ mashed compote peach (50 g)

100 g grated carrot on a small grater (weighed uncleaned)

250 g mascarpone or cream cheese

3 halves of peaches from the compote

2-3 tablespoons cranberry jam

Extra for powder coating and decoration:

Mix eggs with sugar and a pinch of salt until it turns into a yellow foam and doubles in volume.

Then add the grated carrot and peach puree and mix lightly, then add the vanilla - a teaspoon

We mix the flour with the baking powder and the baking soda we sift them over the composition with egg, carrot and peaches, we incorporate the water easily with a spatula

We put baking paper in the tray that comes with the oven, then we pour the composition

Level it well, so that we have a top as uniform as possible, then bake at 180 degrees for 18 minutes

We put on the worktop a towel that we powdered everywhere with powdered sugar - we will roll the top

Remove the top from the oven and, hot, pour it over the towel powdered with sugar

We roll everything, the towel and the countertop a pretty tight roll and we leave it until the countertop cools completely

While the countertop is cooling, in a bowl mix the cheese with the powdered sugar and separate, cut ½ cm thick slices from the peach halves

We open the top, take out the towel and put the cheese in a uniform layer

Distribute the pieces of peach at a distance of 4-5 cm and put cranberry jam between them

Roll the countertop again, this time without a towel and wrap it in plastic wrap


Cake and peach cheese cake recipe

700 g peaches / nectarines, cut into slices

125 g old cough

100 g of apricot jam, heated and passed through a sieve

100 g digestive biscuits, crushed

25 g almonds, ground

500 g fresh cottage cheese

4 tablespoons sour cream

2 large eggs, separate

50 g butter

1 tablespoon starch

2 lemons, juice and grated peel

1 & # 8211 Grease and line with paper the base and the edges of a baking tin (with a diameter of 20 cm). Melt the butter and add the biscuits and almonds, mix well and press the mixture into a layer, based on the shape.

2 & # 8211 Preheat the oven to the 6 / 200ºC mark. Rub the cottage cheese, passed through a sieve, with the yolks, juice and grated lemon peel, sour cream and starch, until the mixture becomes creamy.

Beat the egg whites until they become foamy. Gradually add the sugar and continue beating the egg whites until the foam is hard and shiny. Mix the two compositions and pour the mixture into the mold over the layer of biscuits. Smooth the surface with the back of a spoon.

3 & # 8211 Bake for 50-60 minutes. Leave to cool in the form and refrigerate for 1 hour. Remove the cake from the pan and arrange the fruit on top. Heat the jam and pour it over the cake.


Recipe: Cheesecake with peach jelly

How summer comes, how my thoughts are on fresh fruits that we should not miss from the table. Take full advantage of their season, because in winter you would like to eat an apricot, a watermelon, strawberries, cherries, plums or other summer fruits. You can also prepare many fruit tarts, cakes and other desserts. I made a cake with fine cream cheese fresh from cows in combination with peaches and caramel taste. A fine and light cake.

Cake top ingredients with cheese and peach jelly
& # 8211 3 eggs
& # 8211 9 tablespoons sugar
& # 8211 9 tablespoons oil
& # 8211 200 grams of yogurt
& # 8211 1 caramel pudding
& # 8211 1 baking powder
& # 8211 1 sachet of vanilla sugar
& # 8211 1 cup and a half flour (200 ml cup)

Ingredients Cake syrup with cheese and peach jelly
& # 8211 3 tablespoons sugar
& # 8211 100 ml water
& # 8211 1 sachet of vanilla sugar

Cream ingredients for Cheesecake and peach jelly
& # 8211 350 grams of fresh cow's cheese
& # 8211 100 grams of sugar
& # 8211 200 ml fresh
& # 8211 Lemon peel
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet gelatin (for aspic)

Jelly ingredients for Cheesecake and peach jelly
& # 8211 500 grams of well ripened peaches
& # 8211 200 grams of sugar
& # 8211 200 ml water
& # 8211 2 sachets of transparent gelatin for cake (Cake gel)

Top preparation for Cheesecake and peach jelly
Separate the egg whites from the yolks. Whisk the egg whites with 3 tablespoons of sugar. Rub the yolks with the rest of the sugar, gradually add the oil. Then add the yogurt and vanilla sugar. Baking powder is mixed with flour and caramel pudding. The dry ingredients are added to the yolk composition and mixed. Then gradually add the beaten egg whites and mix by inverting until fully incorporated.

Top preparation with caramel pudding

The top composition is poured into a tray lined with baking paper or greased with oil and lined with flour. Bake until cooked through. After baking, the top is allowed to cool, then cut in half.

Cake top with cheese and peach jelly

Cream preparation for Cheesecake and peach jelly
Fresh cottage cheese is mixed with sugar, vanilla and grated lemon peel. mix with whipped cream, and finally put gelatin.

Prepare cream cheese

The gelatin is prepared as follows: In a pot that can be put on the fire, put the gelatin powder soaked in approximately 60-80 ml of water. After hydrating, put the dish on the fire and leave until it melts. It doesn't boil. After the gelatin has melted, leave it to cool a little and pour it warmly little by little into the cheese composition and mix. put the cream cheese in the fridge for a few minutes.

Preparing syrup for the cake
The sugar is caramelized with a teaspoon of water. Then quench with 100 ml of water and bring to a boil until the caramelized sugar melts. Add a sachet of vanilla sugar. Syrup the top with this syrup.

Preparation of peach jelly
Boil water in a bowl. When the water boils, put the washed peaches and leave for 1 minute. Remove and peel. loosen the kernel and cut into pieces. The peach pieces are boiled together with the sugar and 200 ml of water and left to boil for about 5 minutes, then the pan is set aside and left to cool. The peaches together with the juice left are put in a blender and mixed until it becomes a homogeneous cream. The gelatin is mixed with the peach composition and boiled for a few minutes.

Assembling the cake with cheese and peach jelly
Cut the top in half and syrup with the caramel syrup. Between the two countertop sheets lies the cream cheese. spread the peach jelly on top while it is still warm. The cake with cheese and peach jelly is left to cool until the cream and peach jelly harden.


Cheesecake with peaches - Recipes

Posted by Postolache Violeta on April 26, 2016 in recipes with cheese recipes with peaches easter recipes easter recipes | Comments: 0



One of our favorite desserts at the Easter meal right after the cake is Easter. The most popular and beloved is the traditional Easter, with cake dough and fresh cheese filling, most often with raisins. I deviated a bit from the traditional this time and replaced the raisins with delicious peaches from the compote. Obviously I used the best compote from my friends Sun Food, without preservatives or other additives!
Easter turned out wonderful, with a special taste and a special flavor due to the peaches, so you can try it with confidence!

You can find more Easter recipes here.
You can find cake recipes here. Drob recipes can be found here. You can find more recipes for Easter here. (click on the underlined words for recipes)


Cake and peach cheese cake recipe

700 g peaches / nectarines, cut into slices

125 g old cough

100 g of apricot jam, heated and passed through a sieve

100 g digestive biscuits, crushed

25 g almonds, ground

500 g fresh cottage cheese

4 tablespoons sour cream

2 large eggs, separate

50 g butter

1 tablespoon starch

2 lemons, juice and grated peel

1 & # 8211 Grease and line with paper the base and the edges of a baking tin (with a diameter of 20 cm). Melt the butter and add the biscuits and almonds, mix well and press the mixture into a layer, based on the shape.

2 & # 8211 Preheat the oven to the 6 / 200ºC mark. Rub the cottage cheese, passed through a sieve, with the yolks, juice and grated lemon peel, sour cream and starch, until the mixture becomes creamy.

Beat the egg whites until they become foamy. Gradually add the sugar and continue beating the egg whites until the foam is hard and shiny. Mix the two compositions and pour the mixture into the mold, over the layer of biscuits. Smooth the surface with the back of a spoon.

3 & # 8211 Bake for 50-60 minutes. Leave to cool in the form and refrigerate for 1 hour. Remove the cake from the pan and arrange the fruit on top. Heat the jam and pour it over the cake.