I made my favorite butter biscuit, and I'll give you a link to the recipe below.
You can use Savoyardi cookies, which are slightly steeped in compote or a traditional base of cookie crumbs. But the cheesecake is so tender that the biscuit is very much in the theme here. I didn't soak the biscuit in anything.
Place the sponge cake in a form 15 cm in diameter, pre-covering the bottom with baking paper, and the sides with film.
Cream: All products, except cream, must be at room temperature.
RUB the cream cheese with sugar. Add the yogurt and mix well with a spatula.
Soak the gelatin in cold water.
Heat the compote and dissolve the well-squeezed swollen gelatin in it.
Add it to the cheese and yogurt mass and mix well.
Beat the cream with the powder until stable peaks.
Add to the cheese mass and mix well.
Evenly distribute the cheese cream on the cake. A couple of times to knock the form on the table, so that there are no voids. Place in the refrigerator until completely solidified.
Punch 100 g of strawberries with a blender, boil with 1 tbsp of sugar and RUB through a sieve. Cool.
Soak the gelatin.
Heat 30 g of compote and dilute the pressed gelatin in it.
Stir well. Pour over the frozen cream and tilt the mold to distribute a thin layer over the entire surface. Put in the refrigerator until completely solidified.
Cut the peaches into pieces. And evict them all over the surface of the cheesecake.
If you have fresh peaches, then prepare the compote yourself. We still have them not so good, the season has just started.
Soak the gelatin in water.
Heat 50 g of compote and dissolve the pressed gelatin in it.
Add to the rest of the compote (150 g) and mix well.
Pour the peach jelly over the peach slices and refrigerate until completely solidified for 4-5 hours.