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Christmas Baking

No Bake Peach Cheesecake: Cook the Cream in One Pot, Pour It Hot Over Ladyfingers and Let the Fridge Work

A no bake peach cheesecake with ladyfingers, canned peaches and a cooked farmer's cheese and mascarpone cream, finished with chocolate glaze.

Prep25 min
Cook10 min
Total3 h 35 min
Servings20 slices

NutritionApproximate, per serving

Calories310 kcal

Instructions

  1. In a large pot (at least 5 quarts / 5 liters), combine the farmer's cheese, mascarpone, granulated sugar, vanilla sugar, whole eggs, butter and pudding powder.

  2. Whisk everything together well so the ingredients are combined before you apply any heat.

  3. Set the pot over medium heat. Whisking constantly (especially along the bottom), bring the cream to a boil.

  4. Key step: When the cream starts to bubble, switch from the whisk to a wooden spoon. Cook for 1–2 more minutes, until the cream visibly thickens like pudding. It has to come to a boil so the eggs are fully cooked.

  5. Line an 8×12-inch (20×30 cm) pan with parchment paper. Arrange a layer of ladyfingers on the bottom.

  6. Cut the drained peaches into small pieces. Scatter half of them over the ladyfingers.

  7. Pour half of the hot cream over the top and level it.

  8. Add a second layer of ladyfingers, scatter the remaining peaches over it and cover with the rest of the hot cream.

  9. Smooth the top and cover with plastic wrap (it should not touch the cream). Refrigerate for at least 3 hours, ideally overnight.

  10. Glaze: Heat the cream, butter and chocolate together in the microwave or over a pan of simmering water until melted. Stir until smooth.

  11. Pour the cooled glaze over the set cake. Return it to the refrigerator until the glaze firms up.

Tips:
  • Keep stirring while the cream cooks, otherwise the eggs can curdle and the pudding can scorch on the bottom of the pot.
  • Pour the cream over the ladyfingers while it is hot; the heat softens the ladyfingers so the cake holds together.
  • Variation: use white chocolate for the glaze and top it with sliced almonds. Drained mandarin oranges or fresh raspberries also work (stir raspberries into slightly cooled cream).
  • Cut with a hot knife for clean slices. Store only in the refrigerator, up to 3 days.