Peach cheesecake (non bake)

 

 

 

"You have been baking far too much lately" hubby says.

But I was itching to make something, well something I don't need to bake so he won't moan at me.

I thought maybe a cold dessert would be nice as my kids gets excited when I say I'll make a dessert.

So I put together a non bake peach cheesecake hoping he would be ok that its not another cream cake.

 

Anyway, I made my cheesecake in under an hour and decorated it with thin slices of the tinned peaches.  It looked great but too bare so I topped it up with a peach jelly made with the juices that came with the tinned peaches.

 

Whoa! This is fun!

 I didn't know what to expect but it turned out to be a very pretty cheesecake indeed.

I have managed to pull off another delicious cheesecake reinventing the recipe as I went along.

This was a massive hit with my friends and especially my hubby!

 

Something you might like to try at home too. Very simple, no baking involved and ready to eat in 4 hours!!

 

 

 

Ingredients:

 

For the base:

150g digestive biscuits crushed

75g melted butter

For the filling:

250g Philadelphia cream cheese, softened

100g icing sugar

2 tbsp lemon juice

10g gelatine soaked in 50g water

1 tin of peaches in juices

120g peach juice from the tin

250g whipping cream

 

Decorating the top of the cheesecake:

I tin of peaches thinly sliced

200g tinned peach juices

6g of gelatine soften in 30g of water

OR

you can use peach or mango flavoured jelly

 

Method:

 

I used an 8 inch loose bottom pan. Line the bottom with baking paper and prepare the biscuit base by crushing the digestive biscuits and add in melted butter.

Press firmly to form a biscuit base and chill in the fridge.

 

Soften the gelatine in water for 10 minutes and then dissolve by heating up in microwave or over hot water, set aside to cool.

 

 

Add icing sugar into the soften cream cheese and whisk to combine.



 

 

Mix the peach juices with lemon juice together and slowly whisk into the cream cheese mixture.

In a separate bowl, whisk the cream to stiff peaks and fold into the cream cheese mixture until smooth with no lumps.
 



 

 

Once the gelatine have cooled, whisk into the cream cheese mixture to combine.

 

 

 

Take out the biscuit base from the fridge and line peaches around the top of the biscuits like the picture above. You can leave this out if you only have 1 tin of canned peaches.

 

 

Pour the cream cheese mixture straight into the tin. 

Smooth out the top and tap on the work top.

This would help the mixture move under the peaches in the middle of your cheesecake
 



Line the thin slices of peaches around the top starting from the outside working your way inwards.



 

Once you have completed all the way round, fold a small slice of peach to fill out the centre making it look like a flower.



 

Prepare the jelly topping and pour over the top of the cheesecake.

Cover and leave to set in the fridge. Best to leave overnight or at least 4 hours.

 

Once set, warm around the tin using a hot flannel, this makes releasing the cheesecake easier.

Then run a knife around it.

Pop a jar under the tin and slowly push downwards releasing the cheesecake.

 

It should come out clean like this, I warmed a small palette and smoothed out the creases and small gaps around the cheesecake.

 

 Once the whole cheesecake have been smoothed out it would look Perfect!. 

Cut and serve and the cheesecake is still soft but firm when you cut it.

Making it melt in the mouth when you eat it.

 

 

 

My verdict: A huge hit even my friend who doesn't eat cheesecake had a second serving.