Recipe

No Bake Peach Tea Cheesecake

Chinese New Year is basically our version of summer here in Malaysia. & when it gets hot, it gets hot.

I personally have never experienced the seasons but for some reason, the idea of summer has always been associated with fresh ripe peaches for me.

I love peaches. There is nothing quite like biting into a perfectly ripe peach.

You are first drawn inexplicably to a delicate ambrosial scent, shyly signaling the fruit’s ripeness. You pick it up gently and feel it’s voluptuous weight in juiciness. A little squeeze against its velvety skin, gives you a soft but firm pressure.  It’s body is ready. You take a bite of its sweet, juicy flesh and are immediately transported to different dimension of pleasure, an out-of-this-world experience that cannot be explained. Sticky fluid around your lips and dripping down your arms now, you go in for more. Mind-blowing. You wish it wouldn’t end.

Um. We’re still talking about peaches, right? Right. 😉

The combination of the Malaysian summer and my lustful desires for peaches, have lead me to the idea of this cheesecake. A sort of modified version of the classic Peaches & Cream. But for this recipe, there is a plot twist: instead of using fresh peaches, I infused the cream cheese filling with peach tea concentrate.

Okay, so before you tie me to the stake and burn me screaming, “Peach Witch!” , hear me out. Fresh peaches here are usually seasonally available and limited to what the groceries stores bring in. We do carry plums and nectarines (find out the difference here!) but Peaches are a kind of a luxury in this part of the world. So forgive ya gurl for trying to incorporate the next best thing to fresh peaches, i.e. peach tea. And no, canned peaches don’t exactly count.

Though to be honest, is it weird that I actually enjoy the taste of artificial peach flavouring? I soaked two teabags of Twinings Peach Tea in abit of warm milk to get a concentrate to incorporate into the filling and I must say, it is pretty similar to the real deal. #TeamIcedPeachTea > #TeamIcedLemonTea .
Okay, please don’t burn me alive for real now.

This No Bake Peach Tea Cheesecake is super simple to make.  Creamy, sweet and smooth with a buttery biscuit base. The infused peach tea flavour is subtle and compliments the luscious filling perfectly. I also made some microwaveable crumble to top it with! Just because!
I like how it gives texture to this delightful pseudo-summer dessert. Would definitely add some fresh sliced peaches to serve with this the next time they are in season. In the meantime, do feel free to add some fresh fruits if you have any on hand. I reckon these would go really well with berries too!

The portion for the recipe yields 1 medium serving, but would easily be able to serve up to 2-3 people. You may also serve it according to the texture you prefer. If you’d like a softer, spoonable filling: chill it in the fridge, if you’d like a firmer, sliceable piece: place it in the freezer. Both are great ways to enjoy it!

I really do hope you have a peachy time trying this out for yourself 🍑

No Bake Peach Tea Cheesecake
Makes 1 medium serving

Ingredients

for the cheesecake base,
5 pcs digestive biscuits
4 tbsp melted butter
pinch of salt

for the cheesecake layer,
226g cream cheese
130 ml condensed milk
2 Peach flavour teabags
Splash of milk/heavy cream (enough to just cover teabags)
lemon zest

for the crumble,
2 tbsp rolled oats
1 tbsp brown sugar
1 tbsp flour
1 tsp cold butter
dash of cinnamon

Methods

for the cheesecake base,

  1. Melt butter.
  2. Crush digestive biscuits into a fine crumble. You may use a resealable plastic bag to do this.
  3. Pour melted butter onto crush digestives and mix thoroughly.
  4. Pack digestive biscuits into base of container to be used. Make sure it is firmly packed by pressing down hard on the layer. You may use the base of a glass cup for this.
  5. Chill in fridge.

for the cheesecake layer,

  1. Infuse peach tea bags in some warm milk until you get a dark concentrate.
  2. Soften cream cheese.
  3. Add condensed milk to the cream cheese and beat until smooth.
  4. Add in peach tea concentrate nd stir to incorporate.
  5. Add in lemon zest.
  6. Pour mixture over digestive base earlier
  7. Chill in fridge or freezer (according to you texture preference) for at least 4-5 hours before serving.

for the crumble (optional),

  1. Mix rolled oats with sugar, flour and dash of cinnamon.
  2. Cube cold butter and working quickly, use your fingers to incorporate it into oat mixture. It should feel like coarse sand.
  3. Microwave crumble on low medium heat for 1 -2 mins. (please consider your own microwave settings. Keep a close eye to make sure it doesn’t burn)
  4. Leave to cool and crisp up.
  5. Sprinkle over chilled cheesecake mixture before serving.

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