No-Bake Peach Cream Cheese Torte
Ingredients
Cookie crust
- 200 g butter cookies
- 125 g butter
Filling
- 1 (16.9 oz) can peaches, drained
- 200 g heavy cream
- 400 g double cream cheese
- 500 g quark
- 125 ml (1/2 cup) peach juice (or peach-passion fruit juice)
- 2 teaspoons lemon zest
- 2 packets (15g each) instant gelatin (equivalent to 5-6 gelatin sheets)
- 120 g powdered sugar
Peach glaze
- 1 packet clear glaze powder
- 2 tablespoons sugar
- 250 ml (1 cup) peach juice (or peach-passion fruit juice)
Preparation
Finely crush the butter cookies
Melt the butter in a saucepan
Add the cookie crumbs to the melted butter and mix well
Line a 26 cm springform pan with parchment paper
Pour the cookie mixture into the pan and press down with the bottom of a glass
Chill until ready to use
Drain the peaches in a sieve
Set aside two peach halves for decoration and dice the remaining peaches
Whip the heavy cream until stiff and chill
Mix the cream cheese, quark, peach juice, and lemon zest until smooth
Stir in the instant gelatin for 1 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 glaze powder 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 spread over the chilled cream layer and smooth gently
Slice the reserved peach halves into thin wedges and arrange around the edge before the glaze sets
Chill for at least 2 hours, then remove the springform ring
Keep refrigerated until serving
The cake serves about 12
Tips
Also delicious with raspberries, strawberries, blueberries, or apricots
