cheesecakepeachlemon
No-Bake Peach Cheesecake
An eggless no-bake peach cheesecake with a graham-cracker base, homemade peach compote and a clear peach-jelly topping.
From YouTube · Jul 31, 2019
An eggless no-bake peach cheesecake with a graham-cracker base, homemade peach compote and a clear peach-jelly topping.
45 min
Prep time
5 min
Cook time
8 hrs 50 min, including chilling
Total time
One 15 cm cheesecake plus 2 small dessert cups, approximately 8 servings
Yield
Ingredients
17 ingredients- 1 fresh peach
- 300 ml water
- 50 ml white wine
- 50 g granulated sugar, for the peach compote
- 10 ml lemon juice
- 100 g graham crackers or plain digestive biscuits
- 30 g unsalted butter, melted
- 200 g cream cheese, brought to room temperature
- 40 g granulated sugar, for the cheesecake
- 30 ml hot water, for the cheesecake gelatin
- 6 g sheet gelatin, for the cheesecake
- 150 ml heavy or double cream
- 10 g granulated sugar, for the whipped cream
- 150 g prepared peach and compote syrup, combined
- 6 g sheet gelatin, for the peach jelly
- 30 ml hot water, for the peach-jelly gelatin
- 200 ml peach-compote syrup
Method
23 steps- Line the base and sides of a 15 cm round cake tin with baking parchment.
- Wash the peach, cut it in half and remove the stone. Keep the skin on because it gives the compote syrup a pale pink colour.
- Place the peach, 300 ml water, white wine, 50 g sugar and lemon juice in a saucepan.
- Bring to a boil over medium heat, then simmer for approximately 5 minutes.
- Separate the peach from the syrup and allow both to cool completely.
- Soak 6 g sheet gelatin for the cheesecake in ice-cold water until softened.
- Crush the graham crackers finely and combine them thoroughly with the melted butter.
- Press the cracker mixture firmly and evenly into the prepared 15 cm tin.
- Beat the room-temperature cream cheese until smooth. Add 40 g sugar and mix until the graininess of the sugar is no longer noticeable.
- Squeeze excess water from the softened gelatin and dissolve it in 30 ml hot water. Mix this thoroughly into the cream-cheese mixture.
- Whip the cream with 10 g sugar over an ice bath until softly thickened but not stiff.
- Fold the softly whipped cream into the cream-cheese mixture until evenly combined.
- Cut the cooked peach into four portions. Weigh peach and compote syrup together to obtain 150 g.
- Purée approximately half of this 150 g peach mixture. Dice the remaining peach into bite-sized pieces.
- Fold both the peach purée and diced peach into the cheesecake mixture.
- Pour the cheesecake mixture over the cracker base. Level the surface and refrigerate for approximately 3 hours, until set.
- For the peach jelly, soak the remaining 6 g sheet gelatin in ice-cold water until softened.
- Squeeze out the gelatin and dissolve it in the remaining 30 ml hot water.
- Combine the dissolved gelatin with 200 ml peach-compote syrup and allow it to cool without setting.
- Pour the cooled peach jelly gently over the set cheesecake.
- Refrigerate for at least 5 additional hours, until the jelly is completely firm.
- Decorate with any remaining large peach pieces and a little compote syrup.
- To serve cleanly, warm and dry the knife before cutting each slice.
Recipe notes
Helpful tips
- Cook the peach with its skin attached to give the compote syrup a natural pale-pink colour.
- Cool the peach and syrup completely before combining them with the cream-cheese mixture.
- Bring the cream cheese to room temperature so it blends without lumps.
- Whip the cream only to a soft consistency; stiff cream is harder to fold smoothly into the cheesecake.
- Ensure the cheesecake layer is completely set before pouring over the peach jelly.
- Allow the jelly mixture to cool before adding it so it does not melt the cheesecake layer.
- Warm and dry the knife between cuts for clean slices.
Equipment
- 15 cm round cake tin
- Two small dessert cups
- Baking parchment
- Saucepan
- Mixing bowls
- Electric or balloon whisk
- Food processor or blender
- Rolling pin, if crushing crackers manually
- Rubber spatula
- Digital kitchen scale
- Measuring jug
- Fine knife
Storage
Keep refrigerated because the recipe contains cream cheese, fresh cream and gelatin. Do not leave at room temperature for more than 2 hours. Freezing is not recommended because it may damage the texture of the peach jelly.
Additional tips
- Contains milk, wheat and gluten. The recipe also contains white wine; although the compote is simmered, some alcohol may remain. Use an alcohol-free substitution where necessary. Gelatin is animal-derived and is not vegetarian.
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