No Bake Mascarpone Peaches Cheesecake

Delicious no-bake mascarpone peach cheesecake is made with simple ingredients and season peaches. You can find everything you need in our stores.

Ingredients:

  • 2 cups graham cracker crumbs (250g)
  • ¼ cup light brown sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup + 2 tablespoons unsalted butter melted
  • 18 oz mascarpone- cold
  •  cup granulated sugar
  • ¼ cup sour cream
  • 1 tablespoon lemon juice 
  • 2 teaspoons vanilla paste or extract
  •  cups heavy whipping cream 
  • 3 peaches pit removed and sliced into ¼” slices
  • ¼ cup light brown sugar 
  • ¼ cup unsalted butter 
  • ½ teaspoon ground cinnamon
  • 2 tablespoons heavy whipping cream 
  • 1 teaspoon vanilla paste or extract

Instructions:

1. Pulverize the graham crackers until fine, sandy crumbs form and transfer to a bowl.

2.Add the sugar, salt, cinnamon and use a fork to toss. Then, add the melted butter and toss the mixture to combine and until all crumbs are fully moistened.

3. Lightly grease a springform pan then line the bottom and sides with parchment paper.

4. Press the crumbs into the bottom and halfway up the sides, being sure to compact it well, including the corners.

5. Add the pan to the freezer and prepare the cheesecake batter.

No-Bake Mascasrpone Cheesecake Filling:

1.Using the paddle attachment, beat together the mascarpone cheese and sugar for one minute on medium speed, then scrape down the sides. 

2. Add the sour cream, lemon juice and vanilla and mix to combine, then scrape down the sides again then switch to the whisk attachment.

3.Add the heavy whipping cream and mix on medium speed to combine, then switch to high speed and whip until light and fluffy – about two minutes.

4.Add the cheesecake filling to the chilled crust, spreading evenly, then refrigerate for at least 3 hours to set.

Caramelized Peaches:

1. Remove the pits from the peaches ands slice them into ¼” slices. 

2. Add the butter, sugar, and cinnamon to a large pan and place over medium heat. Stir until melted, then add the peaches and toss to coat.

3. Continue stirring occasionally until the peaches begin to soften, then use a slotted spoon to remove them to a plate. 

4. Allow the sugar mixture to bubble and reduce to thicken it slightly, stirring with a rubber spatula. This will take about 2 minutes. Then, add the heavy cream and stir.

5. Allow it to cook for about a minute, then turn off the heat and stir in the vanilla and rum, if using. Allow the caramel to cool in the pan, away from the heat source.

6. Toss the peaches with the caramel sauce, then add the peaches to the cheesecake or cheesecake slices.

 

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