Tuesday, December 29, 2009

chilled lemony peach cheesecake - everyone's favourite

i still remember eating this cake when i was in secondary school. one of our relatives is a very good cook / baker. we always order this from her and it was sold at rm90 at that time, about 15 years ago! i never knew it was so easy to make this cake, until i tried it myself. this cake has never failed me.

i've done a 3-layer cheesecake before but this time i did a 2-layer instead coz i was running short of time. i omitted the jelly topping, and just roughly chopped some canned peaches to mix with the cheese filling.

the recipes below is for 3-layer; i hv also modified the measurement a little after a few tries coz i do not like sweet stuffs. if you too prefer not so sweet cakes, this recipes may be just right for you. :)

Ingredients: (9”)

Base:
250g digestive biscuits
120g melted butter + 2 tsp warm water

Filling:
250g cream cheese
60g castor sugar
300ml whipping cream (i used vivo brand-low sugar)
60ml syrup from canned peaches
4 tbsp lemon juice
Grated lemon zest (optional)
2.5 tbsp gelatin dissolved in 100ml hot water

Jelly topping (original version)
Cook 45g jelly powder (any flavour of your choice that you think will go well with the lemon cheesecake) and 8g gelatin powder with 250ml water till jelly dissolved. Set aside to cool.

OR (my own version)
250ml water
70ml syryp from canned peaches
2tbsp lemon juice
Some sugar to yr liking
2.5tbsp gelatin dissolved in 50ml hot water

Method:

1. Mix crushed biscuits and melted butter.

2. Press firmly onto lined cake base. Chill for at least 30 minutes.

3. Whip whipping cream with icing sugar till mousse state.

4. Beat cream cheese with castor sugar till smooth. Stir in the syrup, lemon juice, lemon zest and gelatin solution. Mix well.

5. Stir in whipped cream. Mix well. Pour the mixture into the chilled cake base.

6. Refrigerate for 15 minutes and top with assorted fruits. Put it back in the fridge for another 20 - 30 minutes.

7. Spoon cooled jelly topping solution onto the chilled cheesecake gently.

8. Refrigerate for 2 - 3 hours before serving, or overnight for best results.



crushing the digestive biscuits


mixing melted butter with the crushed biscuits



ta-daaa....

1 comment:

reanaclaire said...

cheeeeeeeeeeeeese cake.. hmmm.. i love to eat .. but i cannot take much, very filling.. it is like eating ice cream, like it melt in the mouth..

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