Peaches and Cream Cheese Cake

Originally, this recipe is Blueberry Cheese Cake from my cookbook - Fall in Love with Baking. I made some variation using peaches (in can) instead of Fresh Blueberry Sauce. Sometimes, I just crave for something and I would want to make it in an instant. I prepared this a night before and brought it to our potluck party this afternoon. I used graham cracker for the cake base, and lessen the sugar added.

For the cake base

1 cup graham cracker, crushed ; 40g unsalted butter (room temperature)

For the cheese cake mixture

250g cream cheese (I used 1 pack); 20g sugar ; 1 teaspoon lemon juice

250ml cream (I used all purpose cream); 30g icing sugar

6 gelatin leaves (or powder); 1 can peaches

For the cake base, combine crushed graham cracker and butter. Press mixture on the bottom and halfway sides of the mold. Set aside.

Soak gelatin in water in two separate bowl (3 each) for 20-30 minutes. Squeeze the gelatin and melt it over warm syrup from the peaches.

In a bowl, beat cream cheese over warm water until smooth. Add sugar and lemon juice. Set aside.

In other bowl, whip all purpose cream and icing sugar until soft peaks form. Add whipped cream to the cream cheese mixture and mix well. Pour melted gelatin, and mix until thick. Pour the mixture into mold.

Arrange the peaches on top. Pour the left-over gelatin over the peaches. Chill until set.

Happy Monday!

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My Meatless Mondays
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Simply No Bake Cheesecake

Sorry friends, I'm not cooking and posting much here...

I'm still resting and praying for miracle!

Note Updated:

Thanks for all the prayers and concern, guess It's not time yet even with all those technologies and meds I had. Maybe, we'll try IVF next time. So sad, this morning in the news...I saw a baby abandoned ( the baby was wrapped and thrown in a garden) by parents and here I am trying to have one :(

Food Trip Friday

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Luscious Saturday

Blueberry-Cheese Icing Cake

Take note: This blueberry-cheese cake is not from the scratch!

I bought a plain chiffon cake and thought of making a blueberry cream icing that is not too sweet. Please don't mind how it looks like (my first time), but it really taste good! Anyways, here's what I did.

1 store-bought plain chiffon cake

1 (8 oz) cream cheese

1 all purpose cream

5 tablespoon butter, soft

5 tablespoon milk

2 tablespoon blueberry extract

In a bowl, combine all the ingredients until smooth. Cut the chiffon cake into three, then spread the blueberry cream on the bottom layer. Do the same with the middle and top layer. Chill before serving!

I'm dedicating this cake to my niece's baby son, he just came out of this world on May 15, 2010! I should say he's my grandson... but for sure he will call me Aunt! :)