Chocolaty Peach Cheesecake

                            

I mostly avoid using canned fruits but someone gifted me two cans of peaches & I don't like to waste anything so used one of them up in my "mix n match" recipe (took help from my other recipes & few blogs to come up with this version). Result was good, it looked great & tasted yummy. Best is it's an easy recipe.

Ingredients 

For Biscuit Crust

5 Digestive Biscuits

5 Oreo cookies

1 tbsp cocoa powder

2 tbsp sugar syrup (from can)

2 tsp melted butter

For Peach Sauce

4 canned peach halves 

1 tsp Sugar syrup (from can)

1/2 tsp cinnamon powder

For Cheesecake

1 1/2 cup fresh cottage cheese (Without whey)

3/4 cup sugar (according to taste)

Centre cream of Oreo biscuits 

4 peach halves

1/4 tsp vanilla essence 

Method

For Biscuit Crust

Grind the biscuits till coarse. Add cocoa powder, sugar syrup & melted butter &

mix gently.The mixture will resemble dough like.

Grease individual bowls with little butter.

Spread the biscuit mix evenly & gently level the surface using back of spoon.

Refrigerate the bowls for about 15 minutes.

For Peach Sauce

Blend canned peaches & pour in the saucepan.

Stir in sugar syrup & cook over medium heat until thickened.

Remove from heat & mix in cinnamon & keep aside.

For Cheesecake

Put the cottage cheese in a big bowl and using a mixer, churn until it turns slightly fluffy. Or use electric beater.

Add the sugar and churn some more. You will see that the filling has increased in volume.,

Now add in the cream & churn.

Mix 2 peach halves & churn again.

Take out in a bowl & mix the remaining peach halves (after chopping them) in 1/2 of the cream cheese.

Pour the mixture into the cooled crust & using a spatula level the mixture.

Refrigerate for about 15 minutes.

Pour the cooled peach sauce on top of the cream cheese mixture & level it once again.

Place the bowls in the refrigerator to chill overnight.

Ice the remaining cream cheese on top & Serve chilled.

Tips

* I used canned peaches here that were already in sugar syrup, you can easily replace them with fresh peaches - Peal peaches & cook them in sugar. Use as desired. 

* I used sugar syrup from can but you can use powder sugar instead.

* I always make cottage cheese or paneer at home from low fat milk, using curds.

* I used less butter in biscuit crust as syrup helped in binding.

* Do taste cheese cake mixture to adjust sugar.

* This recipe is without gelatine, so it's always better to set in individual cups or bowls. They are easy to serve and looks nice too.

* You can garnish with peach pieces.

* The leftover cream cheese can be used as topping for fruits or as spread on toasts.

Orange Cheese Cake with Orange Sauce

I had some oranges & there was no after dinner dessert. So here it is, another no bake, no gelatine & super yummy cheese cake but this time with orange flavour.

Ingredients

For Biscuit Crust

10 to 12 Digestive Biscuits

1 tbsp cocoa powder

2 tbsp sugar powder

4 tsp melted butter

For Orange Sauce

1/4 cup Sugar

1 tbsp Cornstarch

1 tsp fresh Orange Peel (finely shredded)

3/4 cup fresh Orange Juice

2 tbsp Butter

For Cheesecake

1 1/2 cup fresh cottage cheese (Without whey)

3/4 cup sugar (according to taste)

1/2 cup low fat cream

2 tsp orange marmalade

4 tbsp fresh orange juice

Method

For Biscuit Crust

Grind the biscuits till coarse. Add cocoa powder, sugar & melted butter &

mix gently.The mixture will resemble bread crumbs.

Grease individual bowls with little butter.

Spread the biscuit mix evenly & gently level the surface using back of spoon.

Refrigerate the bowls for about 30 minutes.

For Orange Sauce

Combine sugar, cornstarch & orange peel in a small saucepan.

Stir in orange juice and cook over medium heat until thickened & bubbly.

Cook and stir 2 minutes more.

Remove from heat; stir in butter and keep aside.

For Cheesecake

Put the cottage cheese in a big bowl and using a mixer, churn until it turns slightly fluffy. Or use electric beater.

Add the sugar and churn some more. You will see that the filling has increased in volume.,

Now add in the cream & churn.

Mix orange juice & Orange Marmalade & churn again.

Pour the mixture into the cooled crust & using a spatula level the mixture.

Refrigerate or about 15 minutes.

Pour the cooled orange sauce on top of the cream cheese mixture and level it once again.

Place the bowls in the refrigerator to chill overnight.

Serve chilled.

Tips

* Do taste cheese cake mixture to adjust sugar.

* If you don't have Marmalade, you can add 2 tsp of orange sauce too.

* This recipe is without gelatine, so it's always better to set in individual cups or bowls. They are easy to serve and looks nice too.

* You can garnish with orange segments.

* The leftover Orange Sauce can be used as topping for fruit creams or as spread on toasts.