Ingredients:
Base
200g shortbread biscuits
¼ cup (4 tablespoons) melted unsalted butter
Filling
1 ¾ cup cream cheese
1 ¾ cups of cream
⅓ cup of sugar
¼ cup lemon juice
½ teaspoon vanilla extract
5 tablespoons peach syrup (from the can)
2 spoons of powdered gelatin
2 ½ tablespoons of water
Roof
2 cans of peaches in syrup
1 cup peach syrup
3 teaspoons of powdered gelatin
½ cup of water
Preparation mode:
Base
Grind the shortbread cookies in a blender until they form a fine powder.
Add the melted butter to the cookie crumbs and mix well.
Spread the biscuit and butter mixture evenly into a 20cm wide puff pastry tin (loose bottom tin) to form the base.
Place the mold in the refrigerator to harden while you prepare the filling.
Using a mixer, beat the cream cheese until smooth.
Gradually add the cream, lemon juice, vanilla extract and peach gelatin, stirring continuously until the mixture is thick and holds its shape.
Filling
In a small bowl, mix the gelatin powder into the water and microwave for 30 seconds to dissolve it.
Add the dissolved gelatin to the cream cheese mixture and mix well.
Pour the filling over the prepared crust in the pan and refrigerate for about three hours to set.
Roof
After three hours, remove the cheesecake from the refrigerator and arrange the thinly sliced peaches in layers over the surface to create a decorative design.
In a small saucepan, heat the peach syrup over medium heat.
In a separate bowl, mix the gelatin powder with half a cup of water and microwave for 30 seconds to dissolve it.
Mix the dissolved gelatin into the heated peach syrup.
Assembly
Let the peach jello mixture cool for about 1-2 minutes.
Slowly pour the cooled mixture over the peaches, ensuring it covers the entire surface and becomes gelatinous.
Return the cheesecake to the refrigerator for approximately 1.5 hours to set the topping.
Carefully remove the cheesecake from the pan and serve.