FOOD

Peach Rose Cheesecake

Peach slices are arranged on top of this no-bake cheesecake to look like a beautiful flower!

Loading...
FOOD

Peach Rose Cheesecake

Peach slices are arranged on top of this no-bake cheesecake to look like a beautiful flower!

Ingredients

Crust

  • 200 grams graham crackers, crumbled into very small pieces
  • 65 grams unsalted butter, melted

Filling

  • 400 grams cream cheese, room temperature
  • 400 milliliters whipping cream
  • 80 grams sugar 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons peach jam
  • 2 teaspoons powdered gelatin 2 1/2 tablespoon water
  • 800 grams can of canned peach halves (you'll need roughly 5-6 peach halves)
  • 1 cup syrup from canned peaches
  • 3 teaspoons powdered gelatin
  • 1/2 cup water

Peach "Rose"

  • 800 grams can of canned peach halves (you'll need roughly 5-6 peach halves)
  • 1 cup syrup from canned peaches
  • 3 teaspoons powdered gelatin
  • 1/2 cup water

Steps

Crust

  1. First, make the base of the cheesecake.
  2. Mix together the melted butter and crumbled graham crackers.
  3. Press them into the bottom of an 8-inch springform pan.
  4. Then place this in the fridge while you make the filling.

Filling

  1. Place the cream cheese in a bowl and with an electric mixer until smooth.
  2. Add the sugar and combine.
  3. Then add the whipping cream, lemon juice, vanilla extract, and peach jam.
  4. Mix until smooth.
  5. Mix together the gelatin and water in a small bowl and microwave for 30 seconds.
  6. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.
  7. Pour the filling into the cake pan and return to the fridge to chill until set (approx. 3 hours).

Peach "Rose"

  1. Thinly slice the peach halves, and arrange on the surface of the cake to make a rose pattern.
  2. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals.
  3. To make the jelly topping, pour the peach syrup into a small pot over medium heat.
  4. In a small bowl, combine the gelatin and 1/2 cup water, and mix together.
  5. Microwave for 30 seconds or until warm.
  6. Add to the pot, and mix well.
  7. Allow the mixture to cool for about 1-2 minutes, then gently pour the jelly onto the top of the cheesecake.
  8. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 1/2 hours).
  9. Then carefully remove the cake from the springform pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn't tear.
  10. Enjoy!

Introducing Trips by Tastemade. Details here.