Peach rose cheesecake

I don't think I have ever made a cake as easy this one! Arranging the peach "rose petals" requires some patience, but otherwise I believe this no-bake cake would be perfect to make together with kids, too. I made it for my nephew's 10th birthday and he was totally in awe. :)

Be aware, that the cake needs to cool for some hours in the fridge in order to solidify, so it can be an option to make it a day ahead (but not required).

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Ingredients

Crust

200 g graham crackers, crumbled

65 g butter, melted

Filling

400 g cream cheese (I use Philadelphia), room temperature

400 ml heavy whipping cream

80 g sugar

60 ml lemon juice

5 Tbsp peach jam

1/2 tsp vanilla extract

2.5 Tbsp water

2 tsp powder gelatin

Peach rose

800 g canned peach halves

240 ml syrup from canned peaches

120 ml water

3 tsp powdered gelatin

Instructions

For the crust, combine melted butter with the graham crumbles and pat down into a cca. 22 cm (8 inch) diameter circular spring-form cake pan. Place in fridge while making the filling.

For the filing, whip the cream cheese using an electric mixer until smooth. Add sugar and mix. Add heavy cream, lemon juice, vanilla extract, and peach jam. Mix until combined. In a cup, mix together water with gelatin and microwave for 30 seconds. Combine gelatin with the cream cheese filling. Pour filling onto the cake and crust and refrigerate at least 3 hours (or overnight).

For the peach rose, slice peaches into equally thin slices. Arrange slices in a circle on top of the filling by starting from the outside of the cake and by overlapping half of each peach slice with the next one. Continue layering slices in circles until you reach the middle of the cake.

To make the jelly, heat peach syrup over medium heat in a small saucepan. In a separate small bowl, combine gelatin with water and microwave for 30 seconds. Add gelatin mix to the syrup and heat until it starts to thicken a little bit. Remove from heat, allow to cool for 1-2 minutes, pour onto the cake. Poke any air bubbles using a toothpick. Refrigerate for at least 2 hours.

Before serving, use a sharp & thin knife to carefully separate the sides of the cake from the spring-form. Open spring-form, and gently slide it off of the cake.

And that's it, I hope you like it as much as we do! :)

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Find the original recipe by Tastemade here.