- 1 ½ cup Graham cracker crumbs
- 4 oz salted butter
- 1 Regal’in™ flat peach
- 1 lb cream cheese
- 2 oz mascarpone
- 1 cup granulated sugar
- 4 eggs
- 2,2 lb Regal’in™ flat peaches
- 3/4 cup granulated sugar
Stir the softened butter and the Graham cracker crumbs. Press onto bottom of a 10 inches cake pan. Refrigerate.
Mix the cream cheese, mascarpone and the sugar, then add eggs. Peel the Regal’in™ flat peaches and cut into small pieces and then stir in the preparation. Pour into the cake pan and bake for 1 hour. Allow to cool, then put in the fridge.
Topping: Cut the Regal’in™flat peaches into quarters and remove the stones.
Put them in a saucepan, cover. Cook over medium heat for 1 h.
Remove from heat and mix. Let cool and place in the fridge for 2 h.
Cover the cake with the topping and put in the fridge.
Unmold and garnish with mint leaves.