We make a creamy cheesecake to taste this week, with apricot screams and peach fishermen wearing
American desserts figure, cheesecakes adapt all seasons. In order to gently begin august beginning, we choose this week for the peaches and apricots decorated with apricots. It all starts with the implementation of the pasta paper, which there are a fragrant short, delicious basis, which does not mix very delicate in order to maintain all its crisis. It will host a device that melts both creamy, consisting of two different fresh cheeses. Faisselle for its lightness for its unique creamy. On the side of the fruits, just fragrantly fragrant, it is very important to drain them on the cheesecakes, in danger of condensing it. To your stoves.
Fishing and apricot cheesecakes recipe
Ingredients:
- 300 g Faisselle
- 500g Ricotta
- 2 White Peach
- 250 g of dry pasta
- 100 g of soft butter (+ 1 head butter mold)
- 3 eggs
- 150 g Caster Sugar:
- 2 CS in corn
- 1 unprocessed lemon
- 2 lines of lemon verbs
- 20 Cly apricot
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Steps:
Prepare short-terms
Mix the coast with butter to obtain paste. Butter 2 cm fungus, line it with parchment paper, spread the paste on the bottom, taste. Illuminate the oven at 180 ° C.
Make the device
Shake the sugar with eggs, then add Ricotta and Faisselle, mix well. Add grated lemon basket, then 1 tablespoon juice. Mix well and pour mold, bake for 15 minutes, then go down 150 ° C and cook for another 45 minutes.
For peaches
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Remove the cake from the oven, let it stand for 10 minutes, not work and wait for it to be completely cold. Peel the peaches, cut them into strips, put them in a bowl, sprinkle them with the rest of the lemon juice, turn and set aside.
Dress
Cut the cake in parts, spread fishing layers on it with a coat of apricot.
Source: Le Figaro
