Printable recipe cardHidaMari Cooking
Peach No-Bake Cheesecake
Original source
HidaMari Cooking on YouTubeA no-bake cheese cake using peach compote and jelly, without eggs.
A no-bake cheese cake using peach compote and jelly, without eggs.
Total time
50 min
Yield
One 15 cm cheesecake plus 2 small dessert cups, approximately 8 servings
Ingredients
20
Steps
11
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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
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
Method
- To make the peach compote with skin on, put the peaches, water, white wine, sugar, and lemon slices into a pot and simmer.
- Let the peach compote cool.
- Put raspberries, sugar, and water into a pot, add gelatin to make a jelly mixture.
- Add sugar to the cream cheese and mix until smooth.
- Add unsweetened yogurt and peach syrup, then mix further.
- Add sugar to the heavy cream and whip to make whipped cream.
- Mix the whipped cream into the cream cheese mixture and blend well.
- Pour the mixture into a mold and chill in the refrigerator until set.
- Create peach jelly by mixing peach syrup and gelatin, then pour over the cake once it has set.
- Chill again to set the jelly.
- Garnish with peach compote and jelly at the finish.
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.
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
- Ensure gelatin is fully dissolved. Allow sufficient time for chilling and setting.
