This peach cheesecake is the proper summer time dessert! It is mild, recent and appears gorgeous with tender peach items suspended in jelly, sitting atop a superbly creamy no bake vanilla cheesecake.
The crust is an easy mix of digestive biscuit (or graham cracker) crumbs, mixed with melted butter and cinnamon and pressed into the bottom of a spring kind tin.
For the filling, all you will want it cream cheese, cream, sugar, vanilla and melted white chocolate. To get that good no bake cheesecake consistency that slices fantastically, ensure that to make use of full fats cream cheese and double cream.
The star of the present; the peach jelly topping appears so gorgeous, you’d assume it had been made by a pastry chef, but it surely’s truly extremely simple to make.
You may merely prepare tinned peaches on high of the cheesecake after which pour on a jelly comprised of the juice from the cans mix with a little bit sugar and powdered gelatine.
If you cannot discover tinned peaches, you need to use recent ones! Merely peel and slice them, then use pineapple juice for the jelly.
Bear in mind, this peach cheesecake is greatest served chilled in order that each the filling and the topping have time to totally set, so bear in mind to permit your self time to make it and let it chill.
You can serve this lovely cheesecake in any respect kinds of events, equivalent to a summer time BBQ, a picnic or and even as a formidable (however simple!) dessert to make for a cocktail party. It is certain to be a success with peach and cheesecake lovers alike!
This is the complete recipe for my simple no bake peach cheesecake. I’ve included numerous step-by-step images that will help you make it completely.
Substances
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the peach topping
- 2 cans (2 ) peach slices in juice 250g/9oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Tools
Directions
Make the bottom
Break the digestive biscuits right down to a nice crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
Add the cinnamon.
Combine.
Add the melted butter.
Stir via.
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create a fair base, then place within the fridge to sit back.
Make the cheesecake filling
Soften the white chocolate and put aside to chill – it may’t go into the cheesecake combination sizzling.
Put the cream cheese, cream, vanilla and sugar in a bowl.
Whisk till thick.
Add the cooled melted white chocolate.
Whisk briefly to mix.
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the peach topping
Put the gelatine in a small bowl.
Add 2 tablespoons of liquid from the jug.
Go away for a couple of minutes and it ought to flip to a thick gel.
Open the peaches and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s sizzling however not boiling. Add the gelatine and sugar.
Stir till dissolved, then set the juice apart to chill to room temperature.
Retrieve the cheesecake from the fridge and prepare the drained peaches on high.
Pour the cooled juice excessive – you won’t want all of it.
Place within the fridge to sit back over evening.
Serve
Once you’re able to serve your cheescake, run a knife across the within the tin then unclip and permit the perimeters to drop away.
Slide the cheesecake onto a board and slice with a pointy knife to serve.
Take pleasure in!
Print this peach cheesecake recipe
Peach Cheesecake
This peach cheesecake appears gorgeous with tender peach items suspended in jelly, sitting atop a superbly creamy no bake vanilla cheesecake.
Servings: 16 slices
Substances
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the peach topping
- 2 cans (2 ) peach slices in juice 250g/9oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Directions
Make the bottom
-
Break the digestive biscuits right down to a nice crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
-
Add the cinnamon and blend.
-
Stir within the melted butter.
-
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create a fair base, then place within the fridge to sit back.
Make the cheesecake filling
-
Soften the white chocolate and put aside to chill – it may’t go into the cheesecake combination sizzling.
-
Put the cream cheese, cream, vanilla and sugar in a bowl and whisk till thick.
-
Add the cooled melted white chocolate and whisk briefly to mix.
-
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the peach topping
-
Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
-
Go away for a couple of minutes and it ought to flip to a thick gel.
-
Open the peaches and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s sizzling however not boiling.
-
Add the gelatine and sugar and stir till dissolved. Set the juice apart to chill to room temperature.
-
Retrieve the cheesecake from the fridge and prepare the drained peaches on high.
-
Pour the cooled juice excessive – you won’t want all of it. Place within the fridge to sit back over evening.
Serve
-
Once you’re able to serve your cheescake, run a knife across the within the tin then unclip and permit the perimeters to drop away.
-
Slide the cheesecake onto a board and slice with a pointy knife to serve.
Notes
If you cannot get peach slices, you need to use peach halves – both as they’re, or sliced into smaller items.
Vitamin
Energy: 412kcal | Carbohydrates: 33g | Protein: 5g | Fats: 30g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 73mg | Sodium: 252mg | Potassium: 167mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
* Word: dietary data is estimated, based mostly on publicly obtainable information. Nutrient values might range from these printed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
If you happen to loved this peach cheesecake recipe contemplate making an attempt out my pineapple cheesecake too.
Pin this peach cheesecake recipe
Extra cheesecake recipes to strive
From the bottom to the toppings, the distinctive flavour of Lotus Biscoff caramelised biscuits seems in each component of this gorgeous baked biscoff cheesecake.
This chocolate chip cheesecake is the proper dessert for any chocolate lover! The creamy vanilla cheesecake it studded with easy chocolate chips, whereas the chocolate bourbon biscuit base supplies a crisp and decadent distinction.
If you happen to’re in search of a tropical twist on a traditional dessert, look no additional than this creamy no-bake mango cheesecake.
This no-bake jello cheesecake is fantastically easy and creamy, slices flawlessly, and has a deliciously intense fruity cheesecake filling.
6 FUN recipes to make with youngsters – a FREE household baking eBook!
Have a free copy of my household baking eBook! With 6 simple recipes and bonus actions to get youngsters into the kitchen – and hold them busy for hours!
