Refreshing peach cream cheese cake

Ingredients for 1 servings:

• 130 g biscuit(s) (butter biscuits)
• 50 g cornflakes
• 100 g butter, melted
• 400 g QimiQ
• 200 g cream cheese
• 200 g yogurt
• 80 g sugar
• 2 tbsp Amaretto
• 1 can peach(s), (480 g drained weight)
• 1 pack of cake glaze (clear)
• 30 g chopped pistachios for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

without baking

Line a cake plate with baking paper and place a 26 cm cake ring on top. Place the butter biscuits and crispy flakes in a freezer bag, seal it tightly, and roughly crush with a rolling pin. Mix the butter biscuits well with the butter. Spoon the mixture onto the base and spread evenly using a tablespoon, pressing down. Chill the base for 30 minutes. For the cream, mix unchilled QimiQ until smooth. Add the remaining ingredients and mix well. Spread the cream onto the butter biscuit base. Place the peaches in a sieve and allow to drain well. Collect the liquid. Cut the peaches into wedges and arrange them on the cream. Chill the cake for at least 4 hours. Measure out 250 ml of peach juice and make the cake glaze according to the package instructions. Spread the glaze over the peaches and chill the cake for approx. 30 minutes. Lift the cake with a cake lifter and pull the baking paper out from under the base, then loosen and remove the cake ring. Sprinkle chopped pistachios on the edge of the cake and press down lightly.