Peach Cheese cake

Chilled Yogurt Cheese Cake

Ingredients

( half the ingredients portion for a small family of 4)

For Base

Margarine for mixing the biscuit crumbs

200g    Marie/digestive biscuits, finely milled

( 1pc of digestive biscuit : 14.8g)

~ i used 7 pc for approx 100g

For yogurt cheese

1 can    Sliced Peaches, cut into half

30g     Sugar

100ml   Peach syrup, from the canned peaches

250 g    Cream Cheese (at room tempt)

2.5 spoon        Gelatin Powder

200ml    milk

300g          Nestle Natural set yogurt (1 cup)

Step

1. Combine base ingredients together and press firmly onto the base. - Keep chilled

2. Soak gelatin with some milk. Leave it, until gelatin dissolves itself

3. Double boil gelatin powder with milk, sugar & peach syrup (keep stiring it to make sure all the gelatin powder is dissolved. ~ leave to cool.

3. Beat cream cheese & yoghurt till fluffy/ completely blended

4. Gelatin mixture in step 2 into the mixture of cream & yoghurt

5. Mix well and pour into the biscuit base.

~ keep chilled for 3 hours to set mixture.

For the topping

1. Boil agar2 or jelly, leave to cool for awhile

2. Cut peaches into half slices, 

3. drain the peaches from the syrup

4. Place the drained peaches on top of the set cheesecake

5. Glaze a layer of agar/ jelly on top of the peaches

6. Cool in fridge

Ta da~~~!!!! Done....!!!!