Peaches and Cream Cheese Cake


For the cake base
1 gram cup graham cracker, crushed; 40 unsalted butter (room temperature)
For the cheese cake mixture
250 grams g cream cheese (I used 1 pack)20 sugar; 1 teaspoon lemon jui
250 grams ml cream (I used all purpose cream); 30 icing sugar
6 cans gelatin leaves (or powder); 1 peaches


For the cake base, combine crushed graham cracker and butter. Press mixture on the bottom and halfway sides of the mold. Set aside.
Soak gelatin in water in two separate bowl (3 each) for 20-30 minutes. Squeeze the gelatin and melt it over warm syrup from the peaches.
In a bowl, beat cream cheese over warm water until smooth. Add sugar and lemon juice. Set aside.
In other bowl, whip all purpose cream and icing sugar until soft peaks form. Add whipped cream to the cream cheese mixture and mix well. Pour melted gelatin, and mix until thick. Pour the mixture into mold.
Arrange the peaches on top. Pour the left-over gelatin over the peaches. Chill until set.


Originally, this recipe is Blueberry Cheese Cake from my cookbook - Fall in Love with Baking. I made some variation using peaches (in can) instead of Fresh Blueberry Sauce. Sometimes, I just crave for something and I would want to make it in an instant. I prepared this a night before and brought it to our potluck party this afternoon. I used graham cracker for the cake base, and lessen the sugar added.


8.0 servings


Monday, October 18, 2010 - 11:50am


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