Peachy Yoghurt Cheesecake
by Tarla Dalal
Added to 200 cookbooks
This recipe has been viewed 12944 times
A delightful cheesecake with peaches and cinnamon.
- Mix the biscuits, cinnamon, sugar and butter.
- Press the mixture evenly into the bottom of a 175 or 200 mm. diameter loose bottom cake tin.
- Keep in the refrigerator until set.
- Drain and slice the peaches. Keep aside the syrup.
- Mix 3/4 teacup of the syrup with the gelatin and warm on a slow flame until it dissolves.
- Soften the ice-cream. Add the peaches, curds, sugar and the gelatin liquid.
- 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.
- Just before serving, dip in hot water, loosen the sides and unmold on a plate.
- Beat the cream, sugar and chocolate until smooth.
- Pipe the cream over the cake. Garnish with sliced almonds.
Nutrient values per serving
|Vitamin A||305.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.7 mg|
|Folic Acid||2.1 mcg|
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