Ingredients:
Biscuits: 200 gr / 7 oz.
Butter: 90 g / 3 oz.
Peaches: 300 gr / 10.5 oz.
Cream (whipping cream): 400 ml / 14 fl oz.
Yogurt: 300g / 10.5oz.
Agar Agar: 15g / 0.5oz.
Condensed milk: 200 gr / 7 oz.
Chopped Almonds: 15 g / 0.5 oz. (Optional),
Shape (cake mold): 18cm/7inch.
Preparation:
Start by chopping 200g of biscuits until they become a sandy consistency.
Melt 90 g of butter and mix it with the crushed biscuits.
Press the biscuit and butter mixture into the bottom of an 18cm springform pan to create the base of the cheesecake.
Cut 300g of peaches into slices and set aside.
In a bowl, mix 300g of yogurt with 200g of condensed milk until smooth.
In a saucepan, bring 400ml of milk cream with 15g of agar agar to the boil, making sure to stir continuously so as not to form lumps.
Once the milk cream has reached the boil, add it to the yogurt and condensed milk mixture and mix well.
Pour half of the cream obtained over the biscuit base in the mold.
Arrange a layer of peach slices on top of the cream.
Pour the rest of the cream into the mold and level the surface.
If desired, sprinkle with 15g chopped almonds for added crunch and flavour.
Place the cheesecake in the refrigerator and let it harden for at least 2 hours.
Once set, remove the cheesecake from the mold and serve it cold.
Note:
Make sure the agar agar is completely dissolved in the milk cream to avoid lumps in the cheesecake.
The resting time in the refrigerator may vary depending on the temperature of your refrigerator and the thickness of the cheesecake.