Yoghurt cheesecake

Yoghurt cheesecake

Ingredients:

150 g biscuit biscuits
100 gr butter
6 tbsp. l. gelatin
650 gr of peaches
100 g of sugar
450 grams of yogurt
250 grams of creamy cream
juice and grated rind of 1 lemon

The form is covered with parchment. Cook the cookies in a crumb, combine with butter and densely to lay. to cool. Soak gelatin in cold boiled water for 40 minutes. Half the peaches are wiped with sugar. Combine yogurt with lemon juice, zest and 2 tbsp. Spoons of sugar, rubbed with peaches, introduce loose gelatin and whipped cream. lay out the cut peaches on a cooled cake, leave a part for the decoration of the top. Put on the yogurt mass on the cake. Cool for 3 hours. decorate on peach .


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