Peach No-Bake Cheesecake
At a glance
A no-bake cheese cake using peach compote and jelly, without eggs.
Ingredients
- 2 peaches
- 500g water
- 100g white wine
- 100g sugar
- Lemon slices
- 100g raspberries
- 18g sugar
- 30g water
- 3g gelatin
- 200g cream cheese
- 40g sugar
- 80g unsweetened yogurt
- 30g peach syrup
- 5g gelatin
- 200ml heavy cream
- 20g sugar
- 100g peach syrup
- 9g gelatin
- 200g peach syrup
- Peach compote
Method
- 1
To make the peach compote with skin on, put the peaches, water, white wine, sugar, and lemon slices into a pot and simmer.
- 2
Let the peach compote cool.
- 3
Put raspberries, sugar, and water into a pot, add gelatin to make a jelly mixture.
- 4
Add sugar to the cream cheese and mix until smooth.
- 5
Add unsweetened yogurt and peach syrup, then mix further.
- 6
Add sugar to the heavy cream and whip to make whipped cream.
- 7
Mix the whipped cream into the cream cheese mixture and blend well.
- 8
Pour the mixture into a mold and chill in the refrigerator until set.
- 9
Create peach jelly by mixing peach syrup and gelatin, then pour over the cake once it has set.
- 10
Chill again to set the jelly.
- 11
Garnish with peach compote and jelly at the finish.
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Original video
Source video from HidaMari Cooking. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=6SKReWv_0YU
Source details
Full credit remains with the original creator.
Tips and storage
Tips: Ensure gelatin is fully dissolved. Allow sufficient time for chilling and setting.
Storage: Store in the refrigerator and consume within 2 days.