No bake peach cheesecake

 

Since my daughter starting to star my videos, she has been hankering me for us to make a cheesecake. I kept on delaying as cream cheese is not an easy find, and even if you found it, the price can hurt your wallet. But as her grandfather's birthday nearing, I comply.

Ingredient:

Crust:

7-10 piece of digestive or marie biscuit

2 tablespoons of sugar

70g butter

 

Cake:

500g cream cheese

¾ cup of fine sugar

1 small box of cream (about 200 ml)

5 peach halves (pulverised)

1 teaspoon of vanilla

Orange food coloring (optional)

1 small pack of agar-agar (8-10g)

1 cup of water

 

Decoration:

Jelly or konyaku (prepare as instructed on packaging)

Peaches halves (cut to preference)

 

 

Methods:

Prepare the crust:

Crush the biscuit to preference. I prefer the biscuit some big pieces, some prefer it finer.

Add the melted butter and sugar.

Mix thoroughly

Pour into prepared springfoam pan that have been layered with cling film

Packed the biscuit using the base of a clean cup (or anything else that flat bottomed)

Put in fridge to solidify.

 

 

Prepare the agar-agar:

Pour the agar-agar powder in a saucepan.

Add in water and let it bloom for about 5 minutes

Melt on a small flame just before adding to the cheese base

 

 

Cake:

In a mixing bowl, put in the cream cheese and sugar. Beat until somewhat fluffy

Add in cream, crushed peach, and vanilla. Continue beating until fully incorporated

Add the hot agar-agar slowly while beating.

Pour the cheese base into the prepared cake pan

Put into the fridge to cool for at least 4 hours

 

Decorating:

Cut the peach halves to your liking and arrange it on the cake as your preference.

Pour prepared jelly or konyaku to solidify the arrangements.

Chill to set.