Ingredients
For the base cake
3 eggs
75 g pastry flour
75 g sugar
For the mousse
450 g Cream Cheese Kefir Quescrem
130 g egg white
100 g honey or agave syrup
40 g water
10 g powdered gelatin
3 g vanilla
For the topping
150 g fresh peaches or sugar-free peach compote
200 g water
60 g agave syrup or honey
3 g gelatin sheets
1 pc lemon peel
Tip
In this cheesecake you can substitute the peach for any other seasonal fruit such as: nectarines, flat peaches, plums, figs or even grapes.
For the meringue to be smooth, it should be whipped at medium speed, without giving too much speed to the beaters, and let it stand at 70% aeration. In this way, we will get that smooth and silky texture.
Preparation
1
Cake
2
Mousse
3
Topping
4