No-Bake Peach Cheesecake / 免烤蜜桃乳酪蛋糕

I finally dug out the bar of cream cheese from the fridge, thought of the Brownie Cheesecake when I bought it. This no-bake/rare cheesecake is baked after I saw an elegant Peach Cheesecake photo on IG. That's the power of social media!

The cake is light and refreshing, less flour and less fat. And, eat with less guilty feeling. I added a frozen cherry to infuse the water for making the jelly, to give it a hint of beautiful pink color. This is optional but the jelly looks so lovely in pink. 

终于把藏在冰箱一角的奶油乳酪挖出来了，原本是买来做布朗尼乳酪蛋糕的。前几天在IG看到一个超可爱的蜜桃乳酪蛋糕心动了。那就是社交媒体的影响力！这个蛋糕吃起来清爽，少油少粉对身体的负担比较轻吃了也不会那么内疚。我在果冻用水里加了一粒冷冻樱桃取其色，漂亮的粉红色看起来很吸引人吧？

No-Bake Peach Cheesecake

免烤蜜桃乳酪蛋糕

INGREDIENTS (1 X 15 cm round pan):

Crust:

40 g Low protein flour

30 g Almond flour

30 g Granulated sugar

30 g Unsalted butter, diced

Cheese Layer:

85 g Fresh cream

100 g Cream cheese, room temperature

40 g Granulated sugar

50 g Plain or peach yogurt

3 g Galenite

2 tbsp Hot water

Jelly:

1 can Peach

100 g Water (canned peach syrup + water)

40 g Granulated sugar**

4 g Galenite 

35 g White wine

2 tsp Lemon juice

**reduced if the peach syrup is sweet enough

METHODS:

Crust

1. Combine all the dry ingredients in a bowl, rub in the butter and knead lightly to form a ball.
2. Press it to the bottom of the baking pan, use a fork or a toothpick to prick some holes. Wrap it with a plastic wrap, keep in the fridge for an hour. 
3. Preheat an oven to 160°C, bake for 20 minutes. Set aside to cool completely on a wire rack, in the pan.

Cheese Layer

1. Whisk the cream cheese until thick and creamy. Keep in the refrigerator for 30 minutes.
2. In a separate bowl, whisk the cream cheese until smooth then mix in the yogurt.
3. Combine the hot water and gelatin in a small bowl, mix until the gelatin is dissolved. 
4. Add the gelatin mixture into the cheese mixture. Mix until well combine. 
5. Pour the mixture into the pan lined with the crust. Wrap with a plastic wrap, keep in the fridge for 2-3 hours or until the cheese is set. 

Jelly

1. Slice the peach into desired thickness. Set aside.
2. Combine all the ingredients for jelly in a pot, heat up with medium heat. Stir the mixture until the gelatin is dissolved. Set aside to cool down to about 25°C.
3. Meanwhile, arrange the peach slices onto the cheesecake. Carefully pour the gelatin over the peach. Keep in the refrigerator overnight or at least 3 hours. 
4. To remove from the pan, wrap the pan around with a warm towel for a few minutes. Put the pan on a tall glass, pull the ring down slowly.  

♪───Ｏ（≧∇≦）Ｏ────♪

Tried this recipe?

Tag @lydia.in.jp on Instagram.

欢迎到IG分享成品@lydia.in.jp