Peach cheesecake Recipe

Name: Peach cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: jelly; 200g Litch taste juice; 5g Sugar; 5g Gelatin sheet (or Powdered gelatin); Cheesecake filling; 160g Cream cheese; 40g Sugar; 30g Sour Cream; 2g Vanilla extract; 4g Lemon juice; 80g ground Peach; 4g Gelatin sheet (or Powdered gelatin); 95g Whipped cream (whipped 50%); Sponge cake sheet; Red food coloring a little

by Cooking Tree 2022-10-06

written by Cooking Tree Published: 2022-10-06Last Updated on 2022-10-01

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In Cooking Tree, we’re serving up delicious Peach cheesecake, and we’ll show you how to make it from scratch.

I made a cheesecake with fragrant and sweet peaches~
I made hemispherical jelly with a rich-flavored mogumogu drink similar to the peach color and put it inside, but when cut, the cross-section is pretty and cute~*^^*

The cheesecake had a lot of peach flavor by adding raw peaches, and it went well with the lychee jelly.
I think it tastes better when you add soft and fragrant sour cream~

You can substitute sour cream with plain yogurt~~
I made sour cream and used it, after mixing 100g of fresh cream, 40g of plain yogurt, and 10g of lemon juice Put it in an airtight container and leave it at room temperature for about 12 hours, then store it in the refrigerator for 3-4 hours before using it.

I sliced peaches and put them on top, but it looks elegant and goes well with the cake~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach cheesecake
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Rating: 5.0/5
( 56 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

jelly

200g Litch taste juice
5g Sugar
5g Gelatin sheet (or Powdered gelatin)

Cheesecake filling

160g Cream cheese
40g Sugar
30g Sour Cream
2g Vanilla extract
4g Lemon juice
80g ground Peach
4g Gelatin sheet (or Powdered gelatin)
95g Whipped cream (whipped 50%)
Sponge cake sheet
Red food coloring a little

Instructions

Add sugar to the mogumogu, mix, heat in the microwave for 30-40 seconds, then add gelatin soaked in cold water for at least 10 minutes and mix.
Pour into the mold and harden in the freezer for 1 hour.
Soften cream cheese, add sugar, sour cream, lemon juice, vanilla extract, and ground peaches and mix, then add melted gelatin and mix.
Add 50% whipped cream and mix.
Spread a sponge cake sheet on a 15cm mold, pour a little cheesecake filling, put jelly on it, and harden it in the freezer for about 10 minutes.
Pour about 4/5 of the cheesecake filling and harden in the freezer for about 30 minutes. Add a little red food coloring to the remaining filling and mix.
Pour all the remaining filling, flatten the top, and harden in the refrigerator for 2 hours.

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