Ingredients:
For the base:
Biscuits: 200 gr / 7 oz.
Butter: 90 g / 3 oz.
For the stuffing:
Peaches in syrup: 300 gr / 10.5 oz.
Yogurt: 400g / 14oz.
Sweetened condensed milk: 200 gr / 7 oz.
Cream (whipping cream): 200 ml / 6.7 fl oz.
Agar Agar: 10 gr / 0.35 oz.
For decoration:
Biscuits: 100 gr / 3.5 oz.
Chocolate: 60 g / 2 oz.
Instruments:
Mold: 18cm/7inch shape.
Preparation:
Start by crumbling 200g of biscuits into a bowl until you get a fine consistency.
Melt 90g of butter and mix it with the crushed biscuits to form the base.
Press the biscuit and butter mixture into the bottom of an 18cm springform pan to create the base of the cheesecake.
Drain the peaches in syrup and cut them into small pieces.
In a saucepan, bring the milk cream with 10 g of agar agar to the boil, stirring constantly until completely dissolved.
While the milk cream cools slightly, mix 400 g of yogurt with 200 g of sweetened condensed milk in a separate bowl.
Add the milk cream with agar agar to the yogurt and condensed milk mixture, mixing well.
Add the cut peaches to the mixture and pour everything over the biscuit base in the mold.
Coarsely crush another 100 g of biscuits and distribute them over the filling.
Melt 60 g of chocolate in a bain-marie or in the microwave, being careful not to burn it.
Place the cheesecake in the refrigerator and let it harden for 1 hour.
Decorate the surface of the cheesecake with melted chocolate before serving.
Advice:
Be sure to let the agar agar dissolve completely before adding it to the other ingredients.
Decorating with chocolate is optional, but adds a touch of flavor and presentation.
Let the melted chocolate cool slightly before pouring it onto the cheesecake to prevent the heat from melting the cream.