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Cheesecake with peaches and bittersweet cookie crust

The light peach filling goes wonderfully with the almonds in the bittersweet cookies. Also make the cookies yourself and you have a guaranteed delicious cake without refined sugars.

12 servings
20 minutes + 3 hours waiting time

Ingredients:
200 grams of macaroons (see recipe here)
80 grams of butter
12 leaves of gelatin
1 large can of peach halves in syrup of 820 grams
500 grams of sugar-free cottage cheese with peach flavor
125 grams SweetLife Xylitol (birch sugar
250 ml whipped cream
⅛ tsp turmeric
Handful of almond sticks for garnish

Also necessary:
24 cm springform pan

Preparation:
1. Grease the springform pan and cover with baking paper. Grind the macaroons in the food processor into crumbs and place in a bowl. Melt the butter and stir into the cookie crumbs. Spread the mixture over the bottom of the springform pan and press firmly. Place in the refrigerator to set.
2. Soak the gelatin leaves for 5 minutes in a bowl with 100 ml of water.
3. Drain the peaches, but reserve the syrup. Set aside two peach halves for garnish and process the rest of the peaches in the food processor into a smooth puree.
4. Gently heat 4 tbsp of the peach syrup in a pan (but do not let it boil). Remove the pan from the heat. Squeeze the gelatin well and pull the leaves apart. Add to the syrup and let it dissolve while stirring. Let cool for 5 minutes.
5. Beat the whipped cream until stiff with the hand mixer. In another bowl, mix the cottage cheese, peach puree, Xylitol and gelatin mixture. Fold the whipped cream lightly into the cottage cheese mixture. Spread the filling over the crumb base and gently shake back and forth so that the top is nice and smooth.
6. Mix the turmeric with the rest of the peach syrup. Spoon 4 teaspoons of the syrup evenly over the cake and 'swirl' with a knife into a nice pattern. Do not use the rest of the syrup.
7. Let the cake set in the refrigerator for at least 3 hours.
8. Cut the reserved peaches into slices and divide over the cake. Garnish with the almond shavings.

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