Peach Flower No-Bake Rare Cheesecake - cream cheese

Method

• Slice the peaches into 2 mm pieces.
• Set aside 3 tablespoons of the syrup and color the rest with red food coloring.
• Cover with plastic wrap, and let soak overnight.
• Preparations: Return the cream cheese to room temperature to soften.
• Soak the gelatin.
• Melt the butter in the microwave.
• Place the cookies into a bag, crumble into a powder, transfer to a bowl, add in the melted butter, and mix.
• Pack the Step 3 cookie mixture into the bottom of the mold, cover with plastic wrap, and flatten out firmly with your fingers so that there are no holes or air pockets.
• Refrigerate until it hardens.
• Put the softened cream cheese and sugar in a bowl and mix with an whisk.
• Put all of the ingredients in a blender (or food processor), and mix together.
• Add the cream cheese from Step 5 to Step 6, and mix well with a whisk until smooth.
• Heat the soaked gelatin in the microwave at 500~600W for 20~30 seconds to dissolve.
• Add to Step 7, and mix well.
• Gently pour the Step 8 gelatin into the chilled mold, and pop the bubbles on the surface with a toothpick.
• Refrigerate for 1~2 hours to set.
• After checking that the cake has set, line the colored peaches on top starting from the edge, overlapping the petals as you go
• Strain the red-colored syrup to remove impurities.
• Dissolve the soaked gelatin in the microwave and mix into the syrup.
• Pour the syrup-gelatin mixture gently over the peaches, and chill for 30 minutes to 1 hour.
• After it has set firmly, wrap the sides of the mold with a hot moistened towel, and gently remove the cake from the mold.
• Done!
• The dragees used as decoration will dissolve in water, so sprinkle them on top right before serving.