Cheesecake with peach juice sauce

INGREDIENTS

300g ricotta
250 g of cream cheese ( philadelphia)  or 550g of cream chesse if you dont have ricotta
10cl of milk
10cl of peach juice
3 eggs
35g of flour
120g of sugar
60g of butter  

40cl peach juice for the syrup
250g biscuits with cinnamon)

RECIPE

Crush  the biscuits to obtain a powder.  Melt the butter and mix it with the biscuit.  Place the mixture into a mold with high sides and removable bottom  and place in the refrigerator

In a bowl place the ricotta and work in drummer for about 30 seconds just to soften.  Add the cream cheese and mix even for 30 seconds, then the flour, the eggs one at a time, mixing  30 seconds between each addition. mix 10cl  milk with peach juice and stir into the cheese.  The mixture will become quite liquid, but it will  thicken during cooking.  Pour the mixture over the cookies dough. For cooking should be followed exactly the steps: placing the cheesecake in the oven (preheated) at 250 ° for 10 minutes, then lower the temperature to 90 ° and cook for one hour, then turn off the oven and leave the cake  inside for another hour.
 

In a sauce pan  reduce 40cl of the peach juice on low heat with 2CS sugar until you have the consistency of a syrup  and let it cool.  Pass the blade of a knife between the edge of the mold and the cheesecake  . if we do not this operation will crack in the middle when it will rest. To finish, garnish the top with the  peach syrup and place in refrigerator for 24 hours.  Serve chilled.