Peach Cheesecake

I have always wanted to make this Jelly Topping Cheesecake (I used my recipe for the cheesecake layers). My first attempt failed as I tried to short cut with Agar Agar powder instead of gelatin. It looked clear when boiling in the pot but it turned out cloudy after set and the peach pattern not able to see clearly. I was not satisfied with the result and decided to try again with this recipe (for the Jelly layer). Glad that it turned out successful - pretty and yummy!

With Modifications

Ingredients

300g Digestive Biscuits

120g butter (melted)

250g cream cheese

200ml boiling water
8g gelatin powder

50g sugar

1 can Peach halves (thinly slice)

3 tsp gelatin powder
1.5 cup water

Directions

1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the spring form pan. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Pour the cheese mixture into the biscuit base and chill for 2 hours.
6. Arrange the thinly slice peach on the surface of the cake to make a rose pattern (watch the video clip).
6. In a pot, add 1.5 cup water, gelatin powder and bring to boil until gelatin powder dissolves. Allow mixture cool down for 5 mins and gently pour the jelly on top of the cheesecake.