Peachy Yoghurt Cheesecake
by Tarla Dalal
Added to 201 cookbooks
This recipe has been viewed 20306 times
A delightful cheesecake with peaches and cinnamon.
Method
For the crust- 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.
For the filling- 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.
How to proceed- 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.
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Nutrient values (Abbrv) per serving
Energy | 208 cal |
Protein | 2.4 g |
Carbohydrates | 18.2 g |
Fiber | 0.1 g |
Fat | 14 g |
Cholesterol | 16.4 mg |
Sodium | 54.6 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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