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🍰 White chocolate cream cheese cake with peaches on crumb base

561 kcal · 30 min · 4 servings

White chocolate cream cheese cake with peaches on crumb base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crush the amarettini cookies into fine crumbs. Use a food processor for best results.
  2. 2. Knead the cookie crumbs with the soft butter until you have a firm dough.
  3. 3. Line the bottom of a 26 cm (10 inch) springform pan with baking paper.
  4. 4. Press the amarettini butter mixture firmly into the pan to form the base.
  5. 5. Place the pan in the refrigerator for one hour to let the base set.
  6. 6. Soak the gelatin in a bowl of cold water.
  7. 7. Break the white chocolate into small pieces and place them in a heatproof bowl.
  8. 8. Melt the chocolate pieces in a hot water bath.
  9. 9. Whisk the cream cheese with the sugar and the lemon zest in a large bowl.
  10. 10. Warm the liqueur in a small saucepan.
  11. 11. Squeeze the soaked gelatin well and dissolve it in the warm liqueur.
  12. 12. Stir the gelatin liqueur mixture into the cream cheese.
  13. 13. Add the melted white chocolate and stir everything well.
  14. 14. Spread the cream cheese chocolate mixture evenly over the cold crumb base.
  15. 15. Place the cake in the refrigerator for two hours to let the filling set.
  16. 16. Drain the peaches and catch the juice in a measuring jug.
  17. 17. Top up the peach juice with water until you have exactly 250 milliliters of liquid.
  18. 18. Prepare the cake glaze powder according to the package instructions using this liquid.
  19. 19. Cut the peaches into thin wedges.
  20. 20. Arrange the peach wedges decoratively on the set cake.
  21. 21. Spread the prepared cake glaze evenly over the peaches.
  22. 22. Place the cake back in the refrigerator for another one to two hours.
  23. 23. Carefully release the cake from the pan and transfer it to a cake plate.
  24. 24. Garnish the finished cake with fresh mint leaves.

Nutrition per serving