Ingredients:

(For 8 people)

Base

150 g of cookies
75 g of butter

Filling

500 g cream cheese (or half cheese and half yogurt)
200 ml of whipping cream (cold)
70 g of sugar
12 g (5 sheets) of gelatine in sheets
2 ripe peaches in small pieces

Coverage

2 well-ripened peaches
5 g (2 sheets) of gelatine in sheets
2 tablespoons of lemon juice

preparation:

1. Crush the cookies to get fine crumbs. Melt the butter and mix it with the biscuit until it moistens equally. Line the bottom of a removable mold with baking paper and place the cookie dough in a uniform layer on it, tightening it well.

2. Cover the mold and store in the refrigerator while we continue with the rest of the preparation.

3. Hydrate 5 sheets of gelatin in a glass of cold water to soften them.

4. Beat the cheese with electric rods. If you want, replace half of it with an equal amount of yogurt.

5. Heat the sugar and gelatin hydrated and drained in a saucepan together with 5 tablespoons of liquid cream. When everything is dissolved, add to the beaten cheese.

6. Assemble the rest of the cream and add to the main mass with enveloping movements.

7. Pour half of the dough on the bottom of cookies, distributing two peaches in pieces on top. Cover with the rest of the cheese mixture, smooth, cover and store in the refrigerator.

8. About two hours later, when the cake has already reached consistency, prepare the peach covering by grinding or liquefying two pieces together with the lemon juice.

9. Hydrate 2 sheets of gelatin by soaking them in cold water. When they are soft, drain and heat with the peach juice (optionally you can add sugar to taste). Dissolve the gelatin and pour the resulting liquid on the cake, distributing it evenly.

10. Cover and chill at least 3 hours before serving the cake.