Sunday, 30 March 2014

Peach cheesecake (non bake)

 
 
 
"You have been baking far too much lately" hubby says.
But I was itching to make something, well something I don't need to bake so he won't moan at me.
I thought maybe a cold dessert would be nice as my kids gets excited when I say I'll make a dessert.
So I put together a non bake peach cheesecake hoping he would be ok that its not another cream cake.
 
Anyway, I made my cheesecake in under an hour and decorated it with thin slices of the tinned peaches.  It looked great but too bare so I topped it up with a peach jelly made with the juices that came with the tinned peaches.
 
Whoa! This is fun!
 I didn't know what to expect but it turned out to be a very pretty cheesecake indeed.
I have managed to pull off another delicious cheesecake reinventing the recipe as I went along.
This was a massive hit with my friends and especially my hubby!
 
Something you might like to try at home too. Very simple, no baking involved and ready to eat in 4 hours!!
 

 
 
Ingredients:
 
For the base:
150g digestive biscuits crushed
75g melted butter

For the filling:
250g Philadelphia cream cheese, softened
100g icing sugar
2 tbsp lemon juice
10g gelatine soaked in 50g water
1 tin of peaches in juices
120g peach juice from the tin
250g whipping cream
 
Decorating the top of the cheesecake:
I tin of peaches thinly sliced
200g tinned peach juices
6g of gelatine soften in 30g of water
OR
you can use peach or mango flavoured jelly
 
Method:
 
I used an 8 inch loose bottom pan. Line the bottom with baking paper and prepare the biscuit base by crushing the digestive biscuits and add in melted butter.
Press firmly to form a biscuit base and chill in the fridge.
 
Soften the gelatine in water for 10 minutes and then dissolve by heating up in microwave or over hot water, set aside to cool.
 
 
Add icing sugar into the soften cream cheese and whisk to combine.

 
 
Mix the peach juices with lemon juice together and slowly whisk into the cream cheese mixture.
In a separate bowl, whisk the cream to stiff peaks and fold into the cream cheese mixture until smooth with no lumps.
 

 
 
Once the gelatine have cooled, whisk into the cream cheese mixture to combine.
 
 
 
Take out the biscuit base from the fridge and line peaches around the top of the biscuits like the picture above. You can leave this out if you only have 1 tin of canned peaches.
 
 
Pour the cream cheese mixture straight into the tin. 
Smooth out the top and tap on the work top.
This would help the mixture move under the peaches in the middle of your cheesecake
 

Line the thin slices of peaches around the top starting from the outside working your way inwards.


 
Once you have completed all the way round, fold a small slice of peach to fill out the centre making it look like a flower.


 
Prepare the jelly topping and pour over the top of the cheesecake.
Cover and leave to set in the fridge. Best to leave overnight or at least 4 hours.
 
Once set, warm around the tin using a hot flannel, this makes releasing the cheesecake easier.
Then run a knife around it.
Pop a jar under the tin and slowly push downwards releasing the cheesecake.
 
It should come out clean like this, I warmed a small palette and smoothed out the creases and small gaps around the cheesecake.
 
 Once the whole cheesecake have been smoothed out it would look Perfect!. 
Cut and serve and the cheesecake is still soft but firm when you cut it.
Making it melt in the mouth when you eat it.
 
 
 
My verdict: A huge hit even my friend who doesn't eat cheesecake had a second serving.
 
 
 
 
 
 
 
 
 

64 comments:

  1. Love it! Ur an amazing person Mandy .

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  2. Hi Mandy,
    I don't understand this "warmed a small palette and smoothed out the creases and small gaps around the cheesecake"... Can explain how to do this way? Really appreciate your kindness.. :)

    Anne

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    1. Hi Anne,
      If you have creases or gaps in the cheesecake, by using a palette or bread knife that's warm will help cover it up if you smooth it over.

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  3. Hi Mandy... thank you :)

    Anne

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  4. Hi Mandy,what type and brand of jelly you are using? Can use konyaku jelly?

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    1. Not heard of konyaku jelly, I used the liquid from the tinned peach and gelatine.

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    2. Ok thx Mandy...will try out this cake..look so yummy and nice!

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  5. Hi Mandy. , I have bookmarked this peach cheesecake. looks very yummy. .

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    1. Cecilia, it's a really delicious cheesecake, try it out when you have time.

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  6. Hi mandy, thanks for sharing..I just bought all the ingredients n can't wait to start one..the loose pan I managed to get 10"..would it be different?

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    1. Oh yes, you won't get the height for the cheesecake. It will be larger but shorter. But it will still taste good.

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  7. Hi, it's looks yummy!!
    may i know is it chewy?

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    1. Hi Verena, it's like a mousse texture.

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  8. Hi Mandy, how come the topping looks wrinkly n blurred, instead of crystal clear? I used the gelatin method. Does the gelatin needs to be warmed to dissolve like the one for cheese mixture? I used to make one similar to ur recipe but topping I used the jelly instant powder type n it is crystal clear...

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    1. Hi Krystle, you need to soften the gelatine first with water and dissolve, yes make it like you would with the cheese mixture. If the slices of peaches are too thick then you need to increase the amount of jelly topping so that it covers the fruit. Using instant jelly would also do the trick just as long as you layer the fruit thinly and have enough jelly to cover it.

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  9. i made this for my family and it was sublime! thanks for the great recipe!! definitely a keeper.

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    1. Great to hear your feedback Marcia.

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  10. Hi Mandy, do we need to use mixer to cream the cream cheese and the icing sugar together? or just a normal whisk will do?

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    1. Hi Zanne, a normal whisk is fine, only need to mix it so icing sugar dissolves in the cream cheese.

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  11. hi mandy, I'm using gelatin powder. same measurement also? my peach jelly top was not set :( anyway to fix it?

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    1. Hi Paley, have you chill in the fridge long enough, only way to suggest is to remove the liquid as much as you can if it still haven't set and start again adding a little more gelatine.

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  12. Hi Mandy, my texture turn out bad too. Is it the gelatine issue as when I decor the peaches on top of the cream cheese, my peaches sink into the cream cheese instead of sitting nicely on top of it.

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    1. I think it isn't the gelatine you have issues with, it's probably too warm where you are and causing the cream cheese mixture is too runny, try chilling it in the fridge to set before you add the peach deco and jelly topping.

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    2. OK I will try again but this time the mango cheesecake, hopefully successfull this round.

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    3. Oh BTW the cake tasted nice apart from the poor presentation. However the cake is a bit soft and lumpy, do u have any idea y?

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    4. Possibly you haven't dissolve the gelatine enough and once you have mixed it in with the cream cheese mixture it sets in streaks causing bits in the cheesecake and this would result in a soft cheesecake. You really need to whisk quickly as soon as you mix gelatine in any mixture.

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  13. Hi, my family is vegetarian, they don't eat gelatin, any other thing to substitute or can I exclude it?

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    1. Hi Zoey, we have a vegetarian gelatine sold here in the supermarkets. I cannot think what other setting agents you can use, I know agar agar is a setting agent and its suitable for vegetarian but I cannot tell you how to add it a cheesecake.

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  14. Hi Mandy, Tried your Peach Cheesecake and it turn out great!! TQVM

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    1. Hi Irene, thanks for the feedback and glad you like it.

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  15. Hi Mandy, would like to confirm that the gelatin in your recipe is gelatin powder please. Thanks!

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    1. Hi Maggie, its gelatine powder.

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  16. Hi Mandy, I have failed so many times baking a cake and for once, I thought I needed a chang and decided on a non bake version using your recipe. It was wonderfully surprising!!
    Thank you for the photograhic encouragement you used for your step-by-step and also for the final product.
    The cake really really surprisingly yummy although I was short of 25g of cream cheese. The packet of Philadelphia cheese sold at the local supermarket only weighs 225g (max.)
    May I ask if this will also impact the Lychee Cheesecake that I'm planning to do next?

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    1. Fantastic! Great to hear its a successful cheesecake, if you don't have enough cream cheese then top it up with cream. The amount isn't a lot so,it won't affect it too much. Just used the 225g.

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  17. Hi Mandy,
    For the filling, mix the peach juices with lemon juice together, and can I know how many g of juices that we need for it? Thanks.

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    1. If you read the recipe it says 120g of peach juices from the tin.

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  18. Hi Mandy,thanks for your awesome recipe,i made this for my family and they love it!!

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    1. Fantastic ! Glad to hear they love it!

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  19. het Mandy, can I use any other canned fruit like pineapple etc to make different flavours?

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    1. Yes I'm sure it would taste just as good :)

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  20. Hi Mandy
    When u mentioned grams for the liquid, does it means weighing the liquids on the scale? Or calculate as ml?

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    1. Yes you can weigh the liquid on the scales. You might find the gram is same as ml in volume and weight.

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  21. Hi. My cream cheese mixture is very watery. Do u know what went wrong cause I did follow the recipe... I can't even put on the topping
    it's in the fridge now but I worry it will not set.

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    1. Hi Deanna,
      You might be in a warmer country as many of my followers have the same problem. Gelatine isn't setting as quick as it's too warm in the kitchen so put it in the fridge to chill it, once it sets pour the jelly topping.

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    2. Why I didn't see this msg earlier. Lol I did my cheesecake today. All the jelly topping is being soaked up by the cream. Should have chilled it first before pouring it over :)

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  22. Hi Mandy, my family doesn't take gelatine. What can I substitute it with?

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    1. Mailina, maybe you can try one of my baked cheesecakes instead, most non bakes use gelatine as a setting agent otherwise it would be very loose.

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  23. hi mandy the cream cheese I get here is all with salt. how do I adjust the taste?

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    1. Sorry, I couldn't tell you. I only use a certain brand thats mild in taste.

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  24. Hi Mandy, I found out my whipping cream expired when I done my whipping cream and icing sugar mixture. Can I chill the mixture in the fridge and use it tomorrow? Appreciate for your guidance. Thanks

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    1. Make sure the cream cheese haven't gone off, I would throw it away as dairy has a sell by date for a reason, just be careful.

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    2. I'm thinking of making This for my anniversary This mth.. bought a heartshaped pan.. hope il succeed!

      -Shirley-

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  25. Hi Mandy, where you get this Loose bottom pan?
    NTUC have?

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    1. I have bought this at my local supermarket in UK, I'm sure these are available in bakery supplier shops.

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  26. Hello
    I wanted to ask, can I subgelatin for pectin or anything else? I don't eat pig gelatin. Thank you

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    1. Hi Yasmeen, I'm sorry but I won't know what you can substitute with gelatin.

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  27. Hi, I tried your recipe twice and each time the cheese filling fall apart once cut. Does the stiffness of the whipped cream plays an important part in holding the filling together?

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    1. First time I heard that it hasn't hold, have you dissolve the gelatin and mix in to the mixture when cold? The cream has to be whipped and you have to chill for at least 4 hours before serving, preferably overnight.

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  28. Thanks for sharing this cheesecake recipe. I can't wait to try it for my hubby's birthday next week! I was wondering whether I could substitute whipping cream with double/thickened cream for the filling?

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  29. Hi,
    Just finished my version of this cheesecake. Had to switch tins, because the the mixture began seeping out of the loose bottoo tin..
    Lovely recipe.

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  30. Hi, I made one and it looks exactly like it. Tastes good too!

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  31. Loves this recipe, thanks for sharing! Gonna try this tonight.

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  32. It looks very delicious, if you plus some canned fruits will be better.

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