Dissolve the gelatin leafs in ice water.
Grind the cookies and mix them together with the melted butter. Place it in a form with a hoop in which you have placed baking paper. I put it in the fridge.
In the bowl of the mixer, beat the sugar and the cream in whipped cream and place in the fridge.
In a bowl place the cream cheese, yogurt, vanilla and lemon zest. Beat on low speed for 2 to 3 minutes.
Gradually add the whipped cream to the cream, folding. Save some whipped cream for the gelatin.
Drain the gelatin and heat it a little to liquefy. Add the whipped cream you saved earlier, mix well and incorporate it into the rest of the cream.
Place the cream on the base and put it in the fridge for 3 hours.
Cut the peaches into slices and place them in a pot with water and white wine. Boil for 20 minutes over medium heat.
Pass the peaches through a strainer and place them back in the pot with the sugar.
Boil on high heat for 4 minutes.
Spread the jelly on the cake and put it back in the fridge for 2 hours.
FOR THE CAKE CREAM
525 g cream cheese
300 g double cream
100 g of yogurt 3.5% fat
90 g of sugar
4 sheets of gelatin
1 tsp Vanilla paste or vanilla extract
Zest of a lemon
FOR THE CAKE BASE
200 g biscuits of your choice
150 g butter
FOR THE PEACH JELLY
1 kg of peaches without core
250 g jam sugar
100 ml white wine
150 ml water