Serving size: 8 | Prep time: 30 minutes | Cooking time: 0 minutes
120g Amaretti macaroons
4 yellow peaches cut in dices or slices
300ml fresh cream
450g lean yoghurt
120g icing sugar
15g sheets of isinglas
Melt the butter in a pot over low heat, then allow it to cool.
Blend Amaretti macaroons in a mixer, add the melted butter and mix.
Take a 22cm metal ring and put it on a serving dish. Cover the bottom with blended macaroons and press well using the back of a spoon to form a nicely levelled base.
At this point you can put the base in the refrigerator while you prepare the filling of the cold yoghurt cake.
Soak the sheets of isinglass in cold water for about 8 minutes. Wring them out and put them in a pot with 2 spoons of fresh cream.
Melt the gelatine over low heat stirring continuously. It will take just few minutes. Allow to cool completely.
In the meantime, whip the cream and set it aside.
Put yoghurt and icing sugar in a bowl and mix with a spatula;
Take the melted isinglass, add some spoons of yoghurt mixture to prevent the formation of lumps, then add all the yoghurt.
Add the whipped cream and three diced peaches. Mix well using a spatula.
Take the base of Amaretti macaroons and pour the yoghurt and cream mixture to complete your cheesecake.