Peach and Lemon Cheesecake

    6 hours 30 minutes

    This is the perfect no-bake cheesecake for potlucks and other gathering because it is served in individual cake holders. The lemon sets off the sweet peach nicely.

    1 person made this

    Serves: 8 

    • 200g digestive biscuits
    • 100g butter, softened
    • 1 tablespoon gelatine powder
    • 50ml water
    • 500g cream cheese
    • 1 teaspoon vanilla essence
    • 1/2 lemon, zested and juiced
    • 1 peach, peeled and cubed
    • 1 box lemon jelly crystals
    • 200ml hot water
    • 200ml cold water
    • Gummies for decoration

    Preparation:30min  ›  Extra time:6hours chilling  ›  Ready in:6hours30min 

    1. Place the digestive biscuits in a ziploc bag and crush into crumbs with a rolling pin. Mix the crumbs and butter.
    2. Line a 30cm baking tray with foil and firmly press in the crumb mixture, making the base. Refrigerate one hour.
    3. Mix the gelatine with 50ml water and dissolve on a low heat. Set aside to cool.
    4. Whisk cream cheese, vanilla essence, zest and lemon juice and blend in the gelatine. Add half the cubed peach and mix gently.
    5. Spoon cheese mixture onto tray. Top up with remaining peaches and chill for about 2 hours.
    6. Dissolve jelly crystals in 200ml hot water, then add 200ml cold water. Ensure jelly is cool before pouring onto cheese mixture. Continue to refrigerate for another 3 hours.
    7. Using a spatula, gently loosen the cake at the sides. Remove from tray by lifting the foil.
    8. Cut and put individual pieces into cake holders. Add gummies to decorate and serve chilled.

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     -  17 Jul 2010  (Review from Allrecipes Southeast Asia)