Ingredients
Biscuit base
- 100 g digestive biscuits
- 70 g melted butter
Cream cheese filling
- 200 ml peach syrup
- 17 g gelatin powder
- 500 g cream cheese room temperature
- 60 g icing sugar sifted
- 150 g plain yogurt
- 1 tbsp lemon juice
- 3 pcs halved peaches
Peach Jelly Filling
- 200 ml peach syrup
- 100 ml water
- 1 tbsp sugar
- 1/2 tsp agar agar powder
- 3/4 tsp gelatin powder
- 1 can halved peaches sliced
Decoration
- 2 pcs halved peaches sliced
- 6 pcs raspberries
- mint leaves
Instructions
Prepare the biscuit base
- Crush digestive biscuits to fine crumbs.
- Combine biscuit crumbs with melted butter.
- Press the biscuit crumbs into the bottom of a parchment paper-lined cake pan.
- Place the cake pan in the freezer for later use.
Prepare the cream cheese filling
- Place a heatproof bowl over boiling water.
- Add the peach syrup and gelatin into the bowl. Stir until the gelatin dissolves.
- Place all the cream cheese filling ingredients together with the slightly cooled gelatin mixture in the food processor, and blend until smooth.
- Pour half of the cream cheese mixture into the prepared cake pan and place it in the freezer for about 10-15 minutes to semi-set.
Prepare the peach jelly filling
- Slice each peach into 4 and set aside.
- In a small pot, boil peach filling ingredients together for 1 minute and stir well and cool down for about 2 minutes.
- While waiting for the jelly liquid to cool, place peach slices on top of cheesecake.
- Gently pour jelly liquid over and return pan to freezer for about 5 minutes until the jelly is set.
- Then pour remaining cream cheese mixture over the peach jelly and freeze for 10-15 minutes.
Decorate
- Decorate the cheesecake with peach slices, raspberries and mint leaves.
- Chill the cheesecake for 2 hours or overnight to set.