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Friday, March 1, 2013

Non Bake Peach Cheese Cake


Crumb Crust
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
eating it!


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