White Peach, Whipped Vanilla Cheesecake & Burnt Milk Crisp Recipe

Directions

1. 1

   Prepare the cheesecake filling

   In a mixing bowl, combine the cream cheese, sour cream, granulated sugar, and vanilla extract. Beat until smooth and creamy.

2. 2

   Add gelatin

   Dissolve the gelatin powder in 2 tablespoons of warm water, then add to the cream cheese mixture. Stir until well combined.

3. 3

   Whip the cream

   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4. 4

   Prepare the burnt milk crisp

   In a saucepan, heat the milk until it starts to simmer. Reduce heat and allow to cook until it thickens and slightly caramelizes, stirring frequently.

5. 5

   Add butter and flour

   Remove the milk from heat and stir in the butter, flour, and salt until a smooth paste forms. Spread it on a baking sheet and bake at 180°C (350°F) until golden and crisp.

6. 6

   Assemble the cheesecake

   Pour the cheesecake filling into a prepared crust or mold and refrigerate for at least 4 hours or until set.

7. 7

   Serve

   Once the cheesecake is set, slice the white peaches and arrange on top. Crumble the burnt milk crisp over the cheesecake and serve.