A simple, creamy cheesecake with peaches. Instead of cottage cheese, use this cheese

Ricotta cheesecake with the addition of mascarpone cheese This is an interesting alternative to traditional cottage cheese recipes. It will definitely appeal to all lovers of Italian products. The dough is extremely creamy, and the addition of the skin with lemons and peaches He adds a refreshing character to him, which is why it works great for hot days. The dessert is so tasty that it will definitely not end with one piece.

Before you start baking, get the right sheet. Works well A cake tin with a diameter of 22 cm.

To prepare the cheesecake, you will need:

• 500 g ricotta cheese,
• 250 g Serka Mascarpone,
• 4 eggs,
• 150 g cukru,
• 1 packet of vanilla pudding without sugar (40 g),
• a pinch of salt,
• The skin is rubbed from 1 lemon,
• 1 vanilla chick,
• 500 g of peaches,
• powdered sugar (for decoration).

Observe all the ingredients for cheesecake to room temperature. Peel peaches and cut into particles.

Place Ricotta, eggs and sugar in a large bowl. Blend. When the ingredients combine (the mass will not be completely homogeneous due to the ricotta structure), mix in pudding powder, salt, lemon zest and grains scraped from vanilla pods. Do not mix the ingredients too long – only to combine into a uniform whole.

Heat the oven to 180 ° C. Prepare a 22 cm cake tin – put its bottom with baking paper, and slightly grease the edges and sprinkle with flour.

Pour the cheese mass into the cake tin. Place the peaches along the rank. Put the cake tin to the middle oven level. Bake for 45 minutes.

After baking the cheesecake, leave it to cool in the oven with a slightly ajar door. When the cheesecake reaches room temperature, transfer it to at least a few hours (preferably overnight) in the fridge. Sprinkle the cheesecake with powdered sugar before serving.

Sources: Terazpoczy.pl