Peachy Yoghurt Cheesecake
by Tarla Dalal
16 May 2012
This recipe has been viewed 20279 times
A delightful cheesecake with peaches and cinnamon.
Peachy Yoghurt Cheesecake recipe - How to make Peachy Yoghurt Cheesecake
Preparation Time: Cooking Time: Total Time:
Serves 6.
For the crust
6 tbsp crushed marie biscuit
1 tsp cinnamon (dalchini) powder
1 tbsp powdered sugar
3 tbsp melted butter
For the filling
1 small can (450 grams) peaches
1 packet (11 grams) gelatine
1 family pack (/2 litre)vanilla ice-cream
1/2 cup thick curds (dahi)
2 tbsp powdered sugar
For the topping
100 gms fresh cream
2 tbsp powdered sugar
2 tbsp grated chocolate
1 tbsp roasted almond (badam) slivers
Method
For the crust
For the filling
How to proceed
- Method
For the crust
- For the crust
- Mix the biscuits, cinnamon, sugar and butter.
- Press the mixture evenly into the bottom of a 175 or 200 mm. diameter loose bottom cake tin.
- Keep in the refrigerator until set.
For the filling
- For the filling
- Drain and slice the peaches. Keep aside the syrup.
- Mix 3/4 teacup of the syrup with the gelatin and warm on a slow flame until it dissolves.
- Soften the ice-cream. Add the peaches, curds, sugar and the gelatin liquid.
How to proceed
- How to proceed
- Put the container containing the filling in hot water and stir for 1 minute. Pour over the crust and put to set in the refrigerator.
- Just before serving, dip in hot water, loosen the sides and unmold on a plate.
- Beat the cream, sugar and chocolate until smooth.
- Pipe the cream over the cake. Garnish with sliced almonds.
Nutrient values per serving
| Energy | 208 cal |
| Protein | 2.4 g |
| Carbohydrates | 18.2 g |
| Fiber | 0.1 g |
| Fat | 14 g |
| Cholesterol | 16.4 mg |
| Vitamin A | 312.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 2.9 mcg |
| Calcium | 78.3 mg |
| Iron | 0.5 mg |
| Magnesium | 15.6 mg |
| Phosphorus | 40 mg |
| Sodium | 54.6 mg |
| Potassium | 92.4 mg |
| Zinc | 0.1 mg |
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