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Friday, March 1, 2013
Non Bake Peach Cheese Cake
120 g (4oz) sweet biscuits **(for a thicker crust,
you may increase the quantity of biscuits & butter
60 g (2oz) butter, melted
** Mcvities biscuits
1 small can (454 g) sliced or peach halves
1 Tablespoon gelatin dissolved in ½ cup hot water
250 g (81/2oz) Philadelphia cream cheese, softened
at room temperature
90 g (3 oz) sugar **(I usually reduce it to 2 oz)
1 tsp vanilla essence
½ Cup reserved peach syrup
2 egg whites
Crush or mill biscuits till fine. Combine with melted
Press evenly over the base of a 20 cm (8in) round
spring form tin.
Refrigerate while preparing filling.
Drain peaches, cut into cubes and reserve ½ cup
Dissolve gelatin in hot water and cool.
Blend cream cheese, sugar, cooled gelatin, vanilla
essence and peach syrup in a blender till smooth.
Whisk egg whites till soft peaks form and lightly
fold into cream cheese mixture.
Stir in peaches.
Pour into crumb crust and refrigerate till firm.
Have fun making your own cheese cake and