How to cook
Peel and slice the peach. Put it with the water on the stove to boil for 5 minutes, or until it has softened nicely and then add the fructose. Stir and allow it to cool for 2-3 minutes, during which time you need to hydrate the gelatin.
Dissolve the hydrated gelatin in the liquid with the fruit, stir and allow it to cool.
Crush and grind the biscuits in a blender. Mix them with the melted butter and pour the mixture on the bottom of a pan with a detachable bottom - 24 cm in diameter. Press the mixture down with the back of a spoon and flatten the cheesecake base, then put the pan in the freezer.
Whip the cream with the mascarpone into a fluffy cream. When the gelatin mixture with the fruit has cooled (but do not wait for it to set, of course), pour it in portions into the cheese mixture and work with smooth movements until it is completely homogenized.
Remove the pan with the cheesecake base from the freezer, pour the fruity cheese mixture and smooth it out.
Leave the cake to set for at least 4 hours in the refrigerator.
When the peach cheesecake is ready, you can spread it with peach jam.