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Easy No Bake Cheesecake Recipe (with Sautéed Peaches)
THE HUNGRY BITES15Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 3/4 cups cookie crumbs (360 grams, I use the type called digestive biscuits)
- 2/3 cup melted butter (160 grams, you may need a couple tablespoons more depending on the type of cookies)
- 3 cups cream cheese spread (750 grams, 21% fat, cold from the fridge, I most often use the philadelphia brand – not the block but the spread)
- 3/4 cup white sugar (plus 2 tablespoons,180 grams)
- 1 Tbsp. lemon juice
- 1/2 tsp. lemon zest
- 1 Tbsp. vanilla extract (real)
- 1/4 tsp. fine salt
- 1 3/4 cups heavy cream (420 grams, 35% fat, cold from the fridge)
- 3 peaches (large, peeled and cut into slices)
- 1/4 cup butter
- 1/4 cup white sugar
- 1 Tbsp. brandy (or cognac optional)
- 1 pinch salt
- mint leaves (optional)
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