If you’re searching for a gorgeous dessert to grace your Derby-themed party, look no further than this remarkable no-bake cheesecake that truly brings the wow factor in both appearance and taste. The creamy center and graham cracker crust are irresistible, and the beautiful peach gelatin topping, infused with rose water, serves as a work of art for guests to appreciate.
Peach Rose Cheesecake
Makes 1 (6-inch) cake
Ingredients
- ¾ cup graham cracker crumbs
- 4 tablespoons melted butter, divided
- ½ cup plus 2 teaspoons granulated sugar, divided
- ¼ teaspoon fine sea salt
- 8 ounces cream cheese, softened
- 1½ teaspoons vanilla bean paste
- 1 cup cold heavy whipping cream
- 3 tablespoons cold water
- 2 teaspoons powdered gelatin
- ¾ cup water
- ½ teaspoon rose water
- 1 (15.25 ounce) can sliced peaches
Instructions
- Preheat oven to 350°.
- In a medium bowl, stir together graham cracker crumbs, 3 tablespoons melted butter, 2 teaspoons sugar, and salt, adding another up to 1 tablespoon melted butter as needed for mixture to hold together when pressed in hands. Press crumb mixture into bottom of a 6-inch springform pan.
- Bake until fragrant and set, approximately 10 minutes. Let cool completely in pan.
- Line sides of springform pan with acetate. (This will keep the gelatin and cheesecake from sticking to the pan and will make removing the dessert much easier.)
- In a large bowl, beat together cream cheese, vanilla bean paste, and remaining ½ cup sugar with a mixer fitted with a whisk attachment at medium speed until sugar dissolves. With mixer at low speed, gradually beat in cream, stopping to thoroughly scrape down bottom and sides of bowl. Gradually increase mixer speed to medium-high and beat until stiff peaks form. Spoon cream cheese mixture into springform pan, smoothing top with an off set spatula. Refrigerate until set, at least 1 hour.
- In a small microwave-safe bowl, combine 3 tablespoons cold water and gelatin. Let stand until gelatin blooms and mixture thickens. Heat mixture in a microwave oven until fluid, approximately 30 seconds. Gradually stir in ¾ cup water and rose water. Refrigerate until mixture thickens slightly and resembles a thin jam, 20 to 30 minutes.
- Meanwhile, drain peaches and cut each slice in half lengthwise. Beginning in center of cold cheesecake, arrange peach slices in concentric circles to resemble a rose, slightly overlapping slices and leaving a ½-inch border along outer edge. Carefully and gently pour gelatin mixture over peaches. Refrigerate until gelatin is completely set, at least 3 hours and up to 3 days.
- Carefully remove springform pan and acetate. Transfer cheesecake to a serving plate. Serve immediately.
