, , ,

Ingredient for Base

  • 13 pcs digestive biscuits
  • 70 gm melted butter
  • Pinch of salt

Ingredient for fillings

  • 500 gm Cream cheese
  • 200 gm Crème fraiche
  • 80 gm icing sugar
  • 3 tbsp lemon juice
  • 2 tbsp vanilla extract
  • 6 halves of diced can peach ***

*** The can peaches got from the supermarket here (around KL area) are all soak in syrup (couldn’t find those that are soaked in juice). It is a little sweet to me. So, what I do is to wash these peach with water, and then, let them drip dry before I cubed ‘em up. The can I got has 6 halves inside. Try not to get those which are already cubed as it tends to be softer. You would like to have the layers of different texture between the creamy cheese fillings.

Placing all the biscuit into a zip lock bag, I used a rolling pin to crush up them up finely. Then, I pour these into a bowl and add the melted butter. (For the melted butter, there’s no need to waste energy and time melting it in a pan. Just throw them into the microwave for about 16 sec. And it will be nicely melted – easy). I like the base to have a bit of saltiness in it to contrast with the sweet cheese. Mix them up until the crumbs resemble wet sand. Pour everything into a pan and pack them down. (You can use back of spoon, your fingers or anything you feel comfortable with). Once the biscuit is done, I place them into the freezer.

Cream Cheese (in room temperature so that it is soft), icing sugar, vanilla and lemon juice are all placed into a big bowl. Whisk all these to a creamy texture. Once all these are mix well, add in the Crème fraiche and continue to stir. The texture reminds me a little of mayo. Next, scoop in your peach. Remember to try and get them as dry as possible as introducing liquid will dilute the cheese and makes the base wet.

Then, pour the cheese filling over the base. Smooth it out on the top. Wrap the tray with aluminum foil and let it sit in the fridge for about 8 – 12  hours. As this is a relatively soft cheesecake. I prefer to let it sit for more than 24 hours before slicing it. You can add slices of peaches on top if you want. For me, I don’t bother as I find that it is a mess to slice them later. And I prefer to have the cheesecake in square tray as this is so much easier to divide and slice.

Look how amazing it looks with all the little cubes of peaches all over the cheesecake. Chulet LOVEs having a slice of this gorgeous yummy treat while sipping on espresso. Divine indeed. Enjoy !