Peach and passion fruit cake with chocolate base

Ingredients for 1 servings:

• 200 g biscuits (chocolate biscuits or sponge fingers)
• 70 g butter, possibly more
• 3 packs of double cream cheese, 175 g each
• 300 g natural yogurt
• 3 tbsp lemon juice
• 1 pinch of salt
• 1 can peach(s), drained weight approx. 500 g
• 10 sheets of gelatin, alternatively 1.5 packs of ground gelatin
• 180 ml nectar (passion fruit nectar)
• 75 g sugar
• n. B. Mint leaves
• possibly fruit, of your choice
• possibly liqueur (peppermint liqueur)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Refreshing summery cream cheese cake without baking

Place the chocolate cookies in a freezer bag and crumble the contents completely. The easiest way to do this is to seal the bag and roll it around with a rolling pin. Melt the butter and mix it with the crumbs. Press the mixture into a 26 cm springform pan lined with baking paper. For the topping, mix the cream cheese, yogurt, lemon juice, and salt with an electric hand mixer until creamy. Finely dice the peaches and fold in half. Soak 8 gelatine leaves in 150 ml passion fruit nectar for about 10 minutes. Add the sugar and heat everything, stirring occasionally, until the gelatine has dissolved. Quickly stir into the cream cheese mixture and spread the mixture over the base of the springform pan. Soak the remaining 2 gelatine leaves in water and dissolve. Purée the remaining peach cubes with 30 ml passion fruit nectar. Stir in the dissolved gelatine. Fill a piping bag with a medium nozzle with the peach puree and pipe a spiral pattern onto the cream cheese topping. Alternatively, you can use a spoon, but you won’t be able to achieve such a fine line. Refrigerate the cake for about 3 hours until the cream cheese mixture has set. Decorate the cake with mint leaves before serving. Variations: Instead of the chocolate biscuits, you can also use 150 g of sponge fingers for the base. However, the amount of butter should be increased to 125 g. The fruit puree can, of course, also be made with other fruits (for a green spiral pattern, use kiwis and green peppermint liqueur, for example). You can add color accents by choosing the fruit. Per slice: approx. 245 kcal, 4 g protein, 15 g fat, 23 g carbohydrates.