Peachy Yoghurt Cheesecake


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A delightful cheesecake with peaches and cinnamon.

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Preparation Time: 
Serves 6.
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For the crust
6 tbsp crushed marie biscuit
1 tsp cinnamon (dalchini) powder
1 tbsp powdered sugar
3 tbsp melted butter

For the filling
1 small can (450 grams) peaches
1 packet (11 grams) gelatine
1 family pack (/2 litre)vanilla ice-cream
1/2 cup thick curds (dahi)
2 tbsp powdered sugar

For the topping
100 gms fresh cream
2 tbsp powdered sugar
2 tbsp grated chocolate
1 tbsp roasted almond (badam) slivers


    For the crust

    1. Mix the biscuits, cinnamon, sugar and butter.
    2. Press the mixture evenly into the bottom of a 175 or 200 mm. diameter loose bottom cake tin.
    3. Keep in the refrigerator until set.

    For the filling

    1. Drain and slice the peaches. Keep aside the syrup.
    2. Mix 3/4 teacup of the syrup with the gelatin and warm on a slow flame until it dissolves.
    3. Soften the ice-cream. Add the peaches, curds, sugar and the gelatin liquid.

    How to proceed

    1. Put the container containing the filling in hot water and stir for 1 minute. Pour over the crust and put to set in the refrigerator.
    2. Just before serving, dip in hot water, loosen the sides and unmold on a plate.
    3. Beat the cream, sugar and chocolate until smooth.
    4. Pipe the cream over the cake. Garnish with sliced almonds.
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