Recipes
No-bake White Peach Yogurt Cheese Cake
No-bake White Peach Yogurt Cheese Cake
Recipe Details
Kowloon Dairy
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Thinly slice the canned white peach. Cover a 6-inch cake mold with parchment paper.
Step 2
Mix digestive biscuit crumbs and melted unsalted butter together. Flatten in the cake mold and refrigerate for 30 minutes to set.
Step 3
Prepare the cream cheese layer. Soak 12g gelatin sheets in cold water. Melt in a double boiler and set aside.
Step 4
Beat the whipping cream until soft peak formed.
Step 5
Beat cream cheese and caster sugar until smooth.
Step 6
Add melted gelatin, Kowloon Dairy White Peach Drinking Yogurt and mix well.
Step 7
Add the beaten cream and mix well. Pour the cream cheese mixture into the cake mold and refrigerate for 3 hours or until set.
Step 8
Prepare the white peach jelly layer. Soak 4g gelatin sheets in cold water. Melt in a double boiler and set aside.
Step 9
Add canned white peach syrup, water, natural pink food colour powder and mix well. Add melted gelatin sheets and mix well.
Step 10
Arrange the white peach slices on the cake to form a rose pattern. Pour gelatin mixture over. Refrigerate for 1 hour or until set. Remove from mold and ready to serve.
Ingredients
General Ingredients
Kowloon Dairy
Step by Step Instructions
Step 1
Thinly slice the canned white peach. Cover a 6-inch cake mold with parchment paper.
Step 2
Mix digestive biscuit crumbs and melted unsalted butter together. Flatten in the cake mold and refrigerate for 30 minutes to set.
Step 3
Prepare the cream cheese layer. Soak 12g gelatin sheets in cold water. Melt in a double boiler and set aside.
Step 4
Beat the whipping cream until soft peak formed.
Step 5
Beat cream cheese and caster sugar until smooth.
Step 6
Add melted gelatin, Kowloon Dairy White Peach Drinking Yogurt and mix well.
Step 7
Add the beaten cream and mix well. Pour the cream cheese mixture into the cake mold and refrigerate for 3 hours or until set.
Step 8
Prepare the white peach jelly layer. Soak 4g gelatin sheets in cold water. Melt in a double boiler and set aside.
Step 9
Add canned white peach syrup, water, natural pink food colour powder and mix well. Add melted gelatin sheets and mix well.
Step 10
Arrange the white peach slices on the cake to form a rose pattern. Pour gelatin mixture over. Refrigerate for 1 hour or until set. Remove from mold and ready to serve.