RECETTE Gâteau aux pêches SANS CUISSON! Frais et onctueux #cuisine #patisserie #nobake #cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free and lighter

Mix the digestive biscuits until finely crushed.

Add the melted butter to the crushed biscuits and mix well until the biscuits absorb the butter.

Use a spatula to distribute the mixture evenly in the mold and pack it down with a flat glass, ensuring it's tightly packed, including the edges.

Place the packed biscuit base in the fridge.

Rehydrate 5 gelatin sheets in water.

Blend the peaches and heat the mixture until hot.

Squeeze out the excess water from the gelatin sheets and add them to the hot peach mixture, mixing until the gelatin dissolves completely.

Allow the peach gelatin mixture to cool completely.

In a bowl, combine Philadelphia cream cheese and vanilla extract, then add icing sugar and mix until smooth.

Gradually pour the cooled peach gelatin mixture into the cream cheese mixture, stirring until homogeneous.

Whip the cream (33% fat) until it reaches a mousse-like texture, not fully whipped cream.

Optionally, add a few drops of orange coloring to the mixture.

Gently fold the whipped cream into the peach mixture, stirring from the bottom to the top to maintain airiness.

Pour the mousse mixture onto the biscuit base and smooth the surface lightly.

Refrigerate the cake for a minimum of 4 hours, preferably 6 hours.

Once set, carefully peel off the edges with a wet spatula and unmold the cake.

Optionally, smooth the edges of the cake and decorate with small peach cubes or other fruits on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens