Cheesecake à la pêche

Cheesecake à la pêche

Attention, pour cette recette, il vous faut un moule à fond détachable de 24 cm de diamètre et de l’aluminium épais. Le cheesecake doit passer au moins 8 heures au réfrigérateur avant la dégustation donc faites-le de la veille.

Ingrédients:

  • 150g de Speculoos en poudre (ou Petits Beurres, ou sablés)
  • 40g de sucre.
  • 2 grosses pincées de cannelle en poudre.
  • 75g de beurre fondu.
  • 3 boites de pêches au sirop égoutées (environ 700g de pêches égouttées en tout)
  • 1 cs de Maizena.
  • 675g de fromage Philadelphia nature.
  • 400g  de  lait concentré sucré.
  • 6cl de jus de citron.
  • 1 cc de vanille.
  • 3 oeufs.
  • 2 feuilles de gélatine.
  • 200g de copeaux de chocolat.

La recette du cheesecake

Préchauffer le four à 150°C.

La base du cheesecake à la pêche

Ingrédient de la base du cheesecakeMélanger les Speculoos en poudre,  le sucre, la cannelle, et le beurre fondu dans un bol. Verser la préparation dans le fond du moule à fond détachable. Repartir sur toute la surface et presser fermement avec le dos d’une cuillère. Réfrigérer 30 minutes.

Note: La recette américaine se fait avec des Graham Crackers, mais n’importe quel biscuit sec fait l’affaire, même des Oreos si on en trouve en France.

 

Les pêches

Sauce à la pêche du cheesecakeMixer les pêches au sirop. Réserver 150g de pêches mixées pour la garniture et mettez le reste des pêches dans une casserole. Ajouter la Maizena et porter à ébullition tout en mélangeant environ 2 minutes. Laisser refroidir.

 

 

Récolte de pêches de cet été
J’ai fait ce cheesecake avec les fruits de mon pêcher. Il nous a donné plus de 200 pêches cet été et j’ai fait des tonnes de confitures et pêches au sirop. 

 

 

La préparation au fromage

  • Mettre le fromage Philadelphia dans votre robot ménager et battre 4-5 minutes pour aérer le Philadelphia (c’est un fromage dense). Racler les parois du bol si nécessaire.
  • Ajouter le lait condensé sucré, battre à nouveau au mixeur pour bien l’incorporer puis ajouter le jus de citron et la vanille et battre à nouveau (1-2 minute). Racler les parois du bol si nécessaire pour bien mélanger tous les ingrédients.
  • Réduire la vitesse du batteur et ajouter les oeufs un par un. Battre jusqu’à ce que les oeufs soient juste incorporés.
  • Verser la moitié de la préparation dans le moule à cheesecake tapissé de Speculoos.
  • Déposer 4-5 cs de pêches mixées et refroidies (celles que vous avez fait bouillir).
  • Verser le reste de la préparation et déposer 4-5 cs de pêches mixées sur la préparation.

Cheesecake garni de sauce à la pêche

  • Envelopper le moule à cheesecake d’une feuille d’aluminum épaisse (ou 2 feuilles d’alu normal.  Faites attention de ne pas craquer l’alu ou l’eau risque de s’infiltrer dans le moule.
  • Déposer le moule dans un plat allant au four et remplir le plat d’eau. Cette cuisson au bain-marie garantira un cheesecake moelleux qui ne craquera pas.
  • Cuire entre 45 minutes et une heure. Le cheesecake est cuit quand le tour est ferme mais le centre tremblote encore un peu.
  • Laisser refroidir 10 minutes puis passer la pointe d’un couteau autour du cheesecake pour le détacher du moule. Laisser refroidir une heure puis réfrigérer.

Le nappage du cheesecake

  • Faire tremper les 2 feuilles de gélatine dans de l’eau froide pour les ramollir.
  • Faire chauffer les pêches dans une casserole mais ne pas porter à ébullition.
  • Ajouter les deux feuilles de gélatine et mélanger jusqu’à ce qu’elles aient fondu.
  • Laisser refroidir au frigo jusqu’à ce que la préparation prenne la consistence d’une pâte à crêpe épaisse.
  • Etaler la préparation en fine couche sur le dessus du cheesecake complètement refroidi avec une cuillère à soupe. Vous n’aurez pas besoin de tout utiliser.
  • Mettre au frigo huit heures.
  • Démouler le cheesecake.
  • Garnir les bords de chocolat râpé.
  • Servir avec le reste de la sauce aux pêches.

Bonne appétit!

 



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