Easy: Non-Baked Chilled Peach Cheesecake

Since today is Valentines, I'd decided to share with you all a simple recipe for a no-bake, chilled cheesecake. Bug likes peaches, and cheesecakes, and what better is there than a chilled peach cheesecake there? Since it is easy, it didn't take me long to make this. It is the preparation that takes a long time. So lets get this started, shall we?

Here are the ingredients that I'd used to make the cheesecake:

*Recipe modified from Amy Beh's Orange Chilled Cheesecake Recipe*

Crust
120g of digestive biscuits
70g of butter/margarine

Cheesecake:
50ml of lemon juice
50ml of peach syrup (taken from can)
300g of cream cheese (at room temperature)
3 tsp of gelatin powder
125ml of boiling water (to dissolve the gelatin)
75g of sugar
1 tsp of lemon zest
125ml of whipping cream

The ingredients that I'd used, and labelled

Firstly, we have to make the base of the cheesecake. It is not hard, and it sure is really simple.

Steps (Making the crust - not pictured):

1. Line a 18 cm pan with some baking paper.

2. Melt the butter over a stove, and set aside for it to cool down.

3. Crush the digestive biscuits using a food processor

OR

You could do it the crude way, by putting all the biscuits into a clean plastic bag and whacking it with a rolling pin. Your choice. Lol!

4. Combine the cooled butter with the biscuit crumbs, and mix until well combined.

5. Press the mixture onto the base of your pan, and even it out.

6. Chill it in the fridge while preparing the cheese part. (Though I like to chill it overnight)

Now that is the easy part. Here comes the slightly mafan (tedious) part. The cheese part. Don't get me wrong, the results are totally worth it, I just do not like the preparation part. Just a bit lazy. Hehe! So go ahead and measure all your ingredients, I can wait. All ready? Now lets start:

Steps (Making the cheesecake):

1. Add the gelatin to the hot water, and stir until it is well combined. Set aside until it is cooled. Tip: Do not dissolve the gelatin directly over the fire as it could cause the gelatin to lose the properties.

2. Beat the cream cheese until it is creamy. I know the recipe says 300g, but i just used the whole Philadelphia cheese, which is 250g. Didn't see the point of buying the extra 50g. Tip: It is much easier to do if the cheese is soften to room temperature.

*Whiiirrrrrr*

3. Add the sugar and beat until light. Tip: I usually like to half the amount of my sugar so that it is not too sweet. Feel free to adjust the amount of sugar to your liking.

In goes the sugar

This is how it should look after the beating

4. In another bowl, combine the lemon juice, peach syrup, lemon zest and gelatin mixture. Stir until it is well combined.

The zest goes into the mixture

Give it a good stir with a spoon!

5. Take the gelatin mixture and combine it into the cheese + sugar mixture. Stir the mixture properly so that it is well combined. Set it aside.

Yes I know it looks watery, and disgusting, but take it from me, it is normal. Gave me a scare during my first time as well.

Give a good stir with the spatula until the gelatin mixture is well incorporated into the cheese. Make sure to get rid of any lumps that you can see by stirring some more.

6. In a separate mixing bowl, beat the whipping cream until it is light and fluffy. Tip: keep the contents of the whipping cream chilled until usage, as it is sensitive to the temperature. You could pop the balloon beater and mixing bowl into the freezer as well to chill it, or, you could just put the mixing bowl in an ice bath.

The whipping cream must be naughty today, so it is time to beat it. (Lame, I know)

7. Fold the whipping cream into the cheese mixture.

Time to fold them nicely together so that they are well combined

8. Pour the cheese mixture into the pan with the crust that was prepared earlier. It would look a little watery, but the gelatin would work its magic in the fridge. Put the entire mixture into the fridge.

It would be of liquid consistency, almost like a stew consistency

Another tip: Knock the entire bowl flat against the table to get rid of the bubbles

9. To decorate the cake, take the cake out from the fridge after 30 minutes (This is to ensure that the decorations stick onto the cheesecake). Arrange the peaches in any way that you like. I'm low on peaches, so I just made a simple arrangement. Put the cake back into the fridge and chill for 6 hours, or overnight (Preferably overnight).

And that's it. After 6 hours, take out the cake, cut and serve. Best served chilled. This is the photos of the end result.

Chilled peach cheesecake

Side view (to see the thickness of the crust and the cake)

View of the cake after it is cut. It sure looks yummylicious!

My verdict? It is a tad bit sour, but it's alright. Not too sour until it can't be eaten. Next time, I would lessen the amount of lemon juice, and increase the amount of peach syrup. probably 25ml of lemon juice and 75g of peach syrup? The ratio of the biscuit to cheesecake is good for me. Mmm.. yummy!

Bug's Verdict: The cake made by Bee tastes really awesome and definitely a MUST try! Unfortunately she only gave me 2 pieces to try and I showed her the 'sad' face saying 'I WANT MORE!'. I hope she still has somemore Peach Cheesecakes packed up in her fridge at home! MORE CHEESECAKES!

It sure is an easy recipe to make once you get the hang of it, and best of all, it looks it looks impressive to everybody too! Not only could you impress your other half for Valentines, you could also impress your parents, relatives, strangers during potluck parties, etc.

I really hope that y'all enjoy this recipe. Have a Happy Valentine's everybody!

Love, Bee

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