Peach cheesecake Pastel de queso con melocotón de Calanda

CALANDA PEACH CHEESECAKE

  

 Ingredients: 

300 g. fresh cheese (unsalted)

1 small can of condensed milk

3 eggs

100 g. of biscuits

1 jar of calanda peaches in syrup

2 bananas

Knob of butter

 

Method:

Grease a large flan mold with the knob of butter. Crush the biscuits until you're left with only crumbs and use these to make the base of the cheesecake by lining the flan mold with them tightly.

Put the fresh cheese (cut into pieces), the eggs and the condensed milk into a bowl and mix them together with an electric whisk.

Pour the batter into the mold, on top of the biscuit base, and bake at 180ºC for 20 minutes, until it sets.

 

Peach and banana cheesecake
Cheesecake with Calanda peaches.

 

Leave it to cool. When its cold, remove it from the mold and place on a large plate.

Cover the cake with slices of Calanda peaches and banana (see above).

In the making of this dessert, you can substitute the condensed milk for liquid cream if you wish. 

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