Today is Father's Day, we have a small dinner gathering at my father's place :) 7 adults & 3 kids manage to wipe off the cake, only 2 slices left end of the day...they give me face and comment the cake is nice, some like the cheese fillings, some prefer the biscuits base and some prefer the jelly!! hard to please everyone hur! hahaha...But one mistake I've made is the wrong proportion of the gelatine added causing the cake not setting properly....is not firm enough in the middle!! Luckily the cake taste light and not too cheesy, will definitely take note of this mistake made in the future!!
Ingredient
Base:
- 150g digestive biscuit crumbs
- 60g unsalted butter, melted
Filling
- 500g Philadelphia Cream Cheese, softened
- 60gm cup sugar
- 2 tbsp gelatine
- 1/4 cup warm water
- 500gm canned peach, pureed
- 200gm fresh cream, lightly whipped
Method
- Combine biscuits crumbs with butter and press into the base of a 8" loose based cake pan. Chill for 30mins.
- Dissolve gelatine in warm water.
- Beat cream cheese and sugar until smooth. Add gelatine mixture, beat until well combined. Fold in peach puree.
- Fold in whipped cream and pour over prepared based. Chill for 1.5hrs before pouring the jelly liquid over. Chill again till completely set.
20 comments:
your cake looks really nice!!can i use All-purpose cream (Nestle)?? Is it the same as fresh cream?
Thanx
Looks very refreshing and nice~
It does look very refreshing, just like what Hearty Bakes said. I think it kinda break the heaviness of the dessert. Peaches sounds really cool, I guess it makes the dessert sounds and looks very light. I wonder if it'll be nice to add real peaches bits on top, :)
Yenling...yes u can use that also, if u prepare less fattening can use light whipping cream also.
Cheesecake recipe...fresh peach is a seasonal fruit so sometimes hard to find in local supermarket :)
Hi Peng,
For your rest of cheesecake recipes, there is fresh lime juice used. Any reason why this peach cheesecake doenot include the lime juice?
May I know which brand did u use for the peach jelly top as well fresh cream? Can it be found in major supermarkets like NTUC? Thanks for the advises
Hi..if added lemon juice for this cheesecake afraid that the lemon taste may be too overwhelming cannot taste the refreshing peach flavor :D oh i got the jelly from cold storage.
Hi. Your cakes looks great and I would like to make it as a birthday cake. But for the cream, there are many varieties available in the supermarket. I'm not sure of which is the suitable type. Can you advise me on which brand/type of cream that you have used and where can it be purchased? Also, another qn to ask: How do determine that I have reached the ready stage and should stop whipping the cream?
Hope to hear from you soon! Thanks! =)
So far I only use Topping Pride & Redman non-dairy cream which taste better and easier to whip up. Topping Pride can get from Sun Lik at Seah St and Redman at Phoon Huat. Non-dairy is easier compare to dairy cream. Just whip on high speed till stiff when the cream peak when u hold up the whisk.
Hi, thanks for the fast reply! So this's what we called as stiff peak, in which the cream doesn't drop down from the whisk when holding up the whisk? Btw, for the non-dairy cream sold in phoon huat, do you know what's the vol of the smallest packet?
Only available in 1 litre pack
Hi. How do you store the remaining unused whipping cream and how long can it be stored?
I freeze them in small portions and use up within the expiry date.
Hi Peng,
How do you transport your cake?
I put my 7" cheesecake on a 9" cakeboard in a 9" base cakebox. But the cake shifted to one corner of the box when the taxi driver made a sharp turn, almost ruining the side of the cake. Is there anything I can do/use to make the cake stick to the board?
Thanks in advance! :)
Hi Peng,
How do you transport your cake?
I put my 7" cheesecake on a 9" cakeboard in a 9" base cakebox. But the cake shifted to one corner of the box when the taxi driver made a sharp turn, almost ruining the side of the cake. Is there anything I can do/use to make the cake stick to the board?
Thanks in advance! :)
Hi, u can spread some buttercream (butter + icing sugar) over the cake board before placing over the cake. This will help to 'stick' the cake to the board :)
Thanks Peng! If I make a bigger batch of butter cream, how do I store it and how long can it be kept?
Hi, can store in fridge for 2 wks, just rewhip b4 using.
Hi, when I bought the non-dairy whipping cream (Toppin Pride), it is already frozen. If I defrost and use only half of the packet, can I re-freeze again? TIA!
Hi, refreeze may affect the quality and texture go the cream. But I never try this befor so am not really sure of the results. Usually when I bought a whole carton, I will separate it in batches before freezing.
This method works very well for me : pour the unwhipped cream in some clean bottles. I used those 500ml mineral bottles recycle them only once. Close it tight and stashed it in the coolest part of your fridge. Not freezer. I tried, the quality changed as Peng said. Before you use them, shake it and pour out the required amount and whipped. Then put the rest back in the fridge. I managed to keep them for about a month. Hope it works for you.
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