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Peach and apricot cheesecake

Peach and apricot cheesecake

This peach and apricot cheesecake is the perfect cake for hot summer days.

This cheesecake is completely no-bake! The key to get the right texture and freshness is to prepare it beforehand and leave it in the refrigerator

Here’s how to make the peach and apricot cheesecake step by step

INGREDIENTS (for a 22 cm cake mould)

For the crust

  • 300 g dry biscuits or digestive
  • 100 g melted butter

For the filling cream

  • 250 g cream cheese or mascarpone
  • 250 g ricotta 
  • 70 g powdered sugar 
  • 250 g liquid fresh cream
  • 15 g gelatin sheets

For the topping

  • 350 g peaches and apricots
  • 8 g gelatin
  • 50 g sugar
  • peaches and apricots to garnish


Usually, when you prepare a cheesecake the first thing you make is the crust. Then you cover it with a layer of cream and you place it in the refrigerator to rest. With our special silicone mould, you can try a different procedure.

  1. First of all, prepare the filling cream. Soak the gelatin sheets in warm water for 10 minutes
  2. Mix the powdered sugar, the cream cheese and the ricotta in a large bowl until you get a creamy batter
  3. Heat 50g of fresh cream in a small pan, add the softened jelly and stir until completely melted. Then whisk the mixture with the cheese and sugar batter until fully combined
  4. Beat the remaining cream until almost stiff and fold it in the batter little by little until completely incorporated
  5. Pour it in the silicone mould and spread evenly
  6. Place in the refrigerator or in the freezer for about 4 hours
  7. Prepare the crust: tip the biscuits and melted butter into a food processor and mix until well blended. Spread the mixture on top of the cold cheese filling, pressing lightly to compact it
  8. After resting time, remove the cake from the mould and prepare the topping
  9. Stone the peaches and the apricots and blend them in a mixer. In the meantime soak the gelatin for 10 minutes
  10. Put half of the fruit mixture in a small pan, add the sugar and the softened gelatin and cook, stirring constantly
  11. Let the sauce cool completely and pour it evenly on the cake. Then put the cheesecake in the refrigerator to set
  12. Garnish with slices of peaches and apricots just before serving

Our professional silicone moulds, usable from -60° C to 300° C, are ideal to prepare semifreddos, bavarois and modern cakes. Besides you can bake classic cakes or tarts. Or like in this recipe, a cheesecake.

Available in various sizes and forms CLICK HERE TO DISCOVER  ALL OUR PRODUCTS

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