No Bake Peach Cheesecake with Fruit Glaze
Ingredients
Crust
- 200 g butter cookies
- 125 g butter
Filling
- 1 (480g) can peach halves, drained
- 200 g heavy cream
- 400 g cream cheese
- 500 g low-fat quark
- 125 ml peach juice (or peach-passion fruit juice)
- 2 tsp lemon zest
- 2 (15g) packets instant gelatin
- 120 g powdered sugar
Peach glaze
- 1 packet clear fruit glaze mix
- 2 tbsp granulated sugar
- 250 ml peach juice (or peach-passion fruit juice)
Preparation
Finely crush the butter cookies for the crust
Melt the butter in a saucepan and mix with the cookie crumbs
Line a 26 cm springform pan with parchment paper
Press the cookie mixture into the pan using the bottom of a glass
Chill until ready to use
Drain the peach halves and set aside two halves for decoration
Dice the remaining peaches
Whip the heavy cream to stiff peaks and chill
Mix the cream cheese, low-fat quark, peach juice, and lemon zest until smooth
Stir in the instant gelatin for one minute
Add the powdered sugar and mix briefly
Fold in the whipped cream
Spread the diced peaches over the crust
Pour the cream mixture over the peaches and smooth the top
Chill for at least 1 hour
Mix the clear fruit glaze mix with sugar
Pour in the peach juice and whisk well
Cook over medium heat, stirring, until the mixture thickens
Let cool for 2-3 minutes, then pour over the chilled cream layer and smooth gently
Slice the reserved peach halves thinly and arrange around the edge of the cake before the glaze sets
Chill for at least 2 hours, then remove the springform ring
Store chilled until serving
Tips
This cake is also delicious with raspberries, strawberries, blueberries, or apricots
Serves about 12
