Cheesecake with peaches is not very common but this No-Bake Peach Cheesecake is going to get you drooling. This peaches and cream cheesecake is one of the best dessert recipes in town and you must try it if you’re a dessert lover
Ingredients
For the Cake Base
- 3 egg whites
- 60 grams castor sugar
- ⅛ tsp cream of tartar
- 3 egg yolks
- 3 tbsp full-fat milk
- 2 tbsp oil
- 55 grams all-purpose flour
- 1 tsp vanilla essence
- pinch of salt
For the Cheesecake
- 210 grams cream cheese
- 80 grams full-fat yogurt
- 50 grams castor sugar
- 40 ml peach juice
- 6 grams gelatin
- 180 grams sweetened whipping cream
For the Peach Layer
- 6-8 chopped peaches, canned
- 280 ml peach juice
- 10 grams gelatin
- sugar, only if required
Instructions
For the cake base
- In a bowl, add the egg whites with the cream of tartar and beat on medium speed. Once it starts to form soft peaks add the castor sugar and continue beating till it forms stiff peaks. Set aside
- In another bowl, combine the egg yolks, oil, vanilla essence, salt, and milk. Whisk well. Fold in the all-purpose flour making sure there are no lumps. Now, add the beaten egg white mixture to it, fold little at a time till you get a smooth cake batter. Do not overmix
- Pour the batter in a 10-inch tray lined with parchment paper (make sure there is no fat like butter or oil added to the sides of the tray) Bake at 160 degrees C for 20 to 25 mins or until the cake is well done.
- Once it comes to room temperature remove the cake from the baking tray and cut using a 9-inch round cake ring. This is the base of your cheesecake. Place this cake sponge in the cheesecake ring that is greased with a little oil on the sides (this will make sure the cheesecake de molds easily at the end)
For the cheesecake
- Combine the gelatin and the peach juice in a bowl. Set aside for 5 mins to bloom. Once bloomed, microwave the mixture for 30 seconds or until melted. Set aside. In another bowl, beat the sweetened whipping cream or heavy cream until it forms semi-stiff peaks. Set this aside as well
- Next, in a bowl beat the cream cheese, castor sugar, and yogurt together. Add the gelatin mixture and beat again. Then, fold in the whipping cream a little at a time. You should get a smooth and fluffy mixture once mixed.
- Pour this over the cake base in the cake ring. Using a spoon, spread the mixture well and smoothen the top. Set this in the refrigerator for about 40 to 50 mins
For the peach layer
- Combine the peach juice and gelatin together. Mix well and set aside for 5 mins to let it bloom. Once done, boil this mixture on medium heat for 5 mins until all the gelatin has melted. Add sugar as per taste only if required. Switch off the gas, strain the mixture and set aside for 10 to 15 mins or until it cools a bit
- Now, place the cut peach cubes over the chilled cheesecake and pour the prepared peach juice mixture over it. Let the cheesecake set in the fridge for 2 to 3 hours
- Once done, de-mold the cheesecake and serve
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 517kcal | Carbohydrates: 51g | Protein: 11g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 180mg | Sodium: 172mg | Potassium: 459mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1693IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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