PEACH COBBLER CHEESECAKE

INGREDIENTS

 1 tub of mascarpone cheese.

 4 egg yolks.

 4 units of Palos Peach in syrup.

 75 grams of butter.

 500ml of cream.

 125 grams of flour.

 180 g of sugar.

 The juice of 1 lemon.

 3 sheets of gelatin.

PREPARATION

Whenever you have a few pieces of Peach from Palos in your pantry, take advantage of them to make recipes with peaches. Children and adults will thank you and will continue to repeat. Is there a better reward for your effort in the kitchen?

1. The first thing you should do is hydrate the gelatin. put it to soak in a bowl of cold water. When it softens, dilute it in the lemon juice.

2. Mix and bind well the flour with the butter and 30 grams of sugar. Add an egg yolk and mix again. Help yourself with the blender so that it gives a homogeneous and consistent mixture.

3. Spread the preparation in a circular mold. Preheat the oven to 180ºC and bake the mixture for 10 minutes. After this time, reserve.

4. Whip the cream with the help of the mixer. You'll save a lot of time by ditching the classic fork!

5. Take a bowl and mix inside the cream cheese, the 3 remaining egg yolks and the rest of the sugar. Beat well and, when the ingredients are fully integrated, add the gelatin with the lemon juice.

6. Mix this preparation with the whipped cream. Try to make encircling movements. Otherwise, the mixture will lose its consistency.

7. Next, add the diced peaches. Reserve one of them to decorate the cake.

8. Pour this creamy mixture over the reserved cooked dough and decorate the top with the saved peach.

9. Cover the peach cheesecake with plastic wrap and let it rest in the fridge for a minimum of 6 hours. You will gain greater consistency and you will be able to

serve it cold, enhancing all its flavor.

10. Finally, and just before serving, you can decorate your peach dessert with some mint leaves.