This cheesecake is indeed delicious to indulge in especially in this scorching dry weather to impress your family and friends.
Author Ann Low
Prep Time 30mins
Cook Time 1hr30mins
Total Time 2hrs
100gdigestive biscuitsgrind biscuits coarsely in a blender
Cream cheese filling
500gcream cheeseroom temperature
150gpeach yogurtor plain yogurt
1/2tspagar agar powder
3/4tspgelatin powder4 grams or use 5 grams (1tsp)
1canhalved peachesdrain well and reserve syrup
Prepare biscuit base
Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use. **add a little more butter if you the biscuits is too dry**
Prepare the cream cheese
soak gelatin with 50ml peach syrup (take from the 200ml) in a heatproof bowl for about 2 minutes. Place the bowl over boiling water until gelatin dissolves, stir well, off heat. Then combine with the remaining 150ml peach syrup and stir well again.
Place all the cream cheese filling ingredients together with melted gelatin in the food processor, and blend mixture 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.
Slice each peaches 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. **to make sure the jelly set properly, the jelly liquid must be boiled and stir for a longer time##
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 smooth the top with a scraper. Chill cheesecake in the refrigerator to set for at least 2 hours or overnight and decorate with peaches and plum.
To remove cheesecake from the cake pan, draw the parchment paper sizes slightly larger than the cake pan. This way you will be able to remove the base easier by gently sliding a cake server underneath and gently lift up the cheesecake - not high up - (but must do it quickly) onto a serving plate. OR use a easier method but must do it gently Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.