Peach cheesecake

Peach cheesecake
  • Serves: 8 People
  • Prep Time: 20 min
  • Cooking: 60 min
  • Difficulty: easy

In this recipe, instead of the usual gelatin, I decided to use agar-agar. Since this was my first experience with this ingredient, the cheesecake was quite “alive”. If you want it to have a stable form, then you need to add more agar.



  1. Make sand base with cookies and melted butter, just grind and mix them.
  2. Densely distribute mass to the bottom of a detachable mold and put into the fridge for 10 minutes.
  3. Prepare agar-agar: pour 1 tsp of agar with 200 ml of water and boil for 5 minutes. After that, let slightly cool (but not until thickening).
  4. Prepare the curd mass with whipped cream: whip the chilled cream with sugar to medium peaks.
  5. Take cottage cheese and add whipped cream, a pinch of vanilla sugar and parry it with a blender until smooth and homogeneous mass.
  6. Make a banana puree.
  7. Divide curd mass into 2 equal parts. And in one part add mashed banana puree and parry with a blender and add half of the agar.
  8. Evenly distribute the mass in the mold with the cookies and put in the freezer until it freezes.
  9. Do the same with the rest of the mass, add chopped peaches.
  10. After freezing of 2 layers, take the mold from the fridge and distribute the mass in the third layer.
  11. Then, put the cheesecake in the fridge, preferably for the night.
  12. In the morning, decorate the cake with crushed diced peaches and optionally barberry.
  13. Bon appetit!

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