°1 1/4 cups (310 mL) graham cracker crumbs
°3 tbsp. (45ml) sugar
°3 tbsp. (45 ml) melted butter
°2 egg yolks
°The juice of a lime
°4 canned peach halves without the syrup
°1 package 8 oz (225 g) Canadian cream cheese
°1 pouch 7 g (1/4 oz) unflavored gelatin
°2 egg whites
°1/2 cup (125ml) sugar
°2/3 cup (160 ml) 35% whipped cream
°Fresh peach cut into cubes
In a bowl, combine the graham cracker crumbs, sugar and melted butter. Line the bottom of a round springform cake pan about 9 inches (23 cm) in diameter, lightly buttered with this preparation. To book.
Using the blender, process the egg yolks, lime juice, peaches and Canadian cream cheese into a nice purée. To book.
Prepare gelatin according to package directions, stir into egg yolk mixture and stir until smooth.
Whisk the egg whites with the sugar. Add this meringue to the egg yolk mixture, lightly to ensure all the necessary lightness for the preparation. Finally add the whipped cream and mix until homogeneous.
Pour over the crust in the cake pan and smooth the surface with a spatula. Leave to set in the fridge for at least 4 hours before serving. Decorate with pieces of fresh peaches.