Kulinarne przygody ENG: No-bake cheesecake with cream and peaches

🛒 Ingredients:

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(250 ml cup)
(26x26 pan)
Ground cottage cheese 1 kg (from a bucket)
Eggs 3
Sugar cup
Butter 200 g
Milk 125 ml
Cream custard 2
Ladyfingers 150 g
Peach jelly 2
Canned peaches
30% cream 400 ml
Powdered sugar full tablespoon
Whipped cream stabilizer 1 (optional)
Finely chopped hazelnuts approx. 50g

🔪 Preparation:

Dissolve the jelly in 600 ml of boiling water and set aside to cool.

Put the butter and sugar in a pot. Cook on low heat until the butter melts.

Then add the cottage cheese and eggs. Mix everything together and cook until the cheese mass is hot (it cannot boil).

Dissolve the custard powder in the milk and pour into the hot cheese mass. Cook on low heat for a few minutes until the mass thickens.

I lined a 26x26 baking tray with baking paper and arranged the biscuits. Brush them with peach syrup.

Spread the hot cheese mass. Set aside to cool.

Add the chopped peaches to the cooled but liquid jelly, mix and when the jelly begins to set, pour over the cheese mass. Set aside in the fridge to set.

Whip the cream until stiff with the icing sugar. On hot days, add cream fixer to make the cream more stable.

Pour over the jelly and spread. Sprinkle the top with nuts, chocolate, almonds or meringues.

Chill the cake in the fridge, preferably overnight. Enjoy!