Show your friends and loved ones your kitchen skillz and bake this lovely “no-bake” nectarine cheesecake for them! Nothing says “I care” as spoonfuls of creamy, sweet nectarine cheesecake! 🙂
This is my go-to showstopper – along with my strawberry summer pie, that always gets praise from my guests.
So from my personal recipe book to yours – you’re welcome!
Showstopper and delicious treat for your loved ones! A great summer dessert.
- 285 g shortbread cookies (or digestive)
- 6 tablespoons melted butter
- 2 ripe nectarines, plus 4-5 thinly sliced (keep the peel on)
- 4 packs gelatin
- 240 ml cold water
- 900 g softened cream cheese
- 250 g + 135 g sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 120 ml heavy cream
- 160 ml hot water
- 240 ml prosecco
- Step 1 Grease the sides of a 20 cm round springform pan with butter.
- Step 2 Crush the cookies, either in a food processor or by rolling pin (in a bag). Continue until finely crushed and add the melted butter and stir until combined.Transfer the cookie crumb mixture to the springform. Press the cookie crumbs down until it’s even and settled. Freeze for 10 minutes.
- Step 3 Add 2-3 quartered nectarines – depending on size – to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- Step 4 In a small bowl, combine 120 ml cold water and 2 packets of gelatin. Let the gelatin set for 5 minutes, until the water is absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
- Step 5 In a large bowl, beat the cream cheese 250 g, sugar, the vanilla, and lemon juice together until combined. (I use my kitchenaid). Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Step 6 Spread half the cheesecake mixture over the cookie crust. Freeze for another 10 minutes.
- Step 7 Mix approx. 250 G of the strained nectarine puree into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- Step 8 In a small bowl, combine the remaining approx. 120 ml cold water with the remaining 2 packages of gelatin. Let the gelatin set for 5 minutes, until the water is almost absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
- Step 9 Combine the gelatin mixture, hot water, and the remaining approx. 135 g sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5-10 minutes to cool for a bit. Skim off any foam that rises to the top. Set aside and return to working on the cake.
- Step 10 Starting from the outer rim and work around inwardly, arranging the sliced nectarines over the nectarine cheesecake layer in a circular pattern with the peel sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Step 11 Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the sliced nectarines up to the rim of the pan.
- Step 12 Chill in the refrigerator for at least 6 hours, or overnight. When ready to serve, run a knife around the springform before releasing it. Then slice, serve and Enjoy!
Dianna helped me strain the nectarine-mush through the sieve and LOVED it! And suddenly I had a flash-back to when she was a baby and we made homemade babyfood. She loved nectarines and peaches then and still do.
There was a bit of mush left over from the cakemaking and it was thoroughly enjoyed!
Next upcoming experiment, nectarine sorbet! 😉
Do you have a favorite “show-stopper” dessert?
Tell me all about it in the comments!
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