This is my second attempt to make chilled cheesecake. This time I really make it right and it also taste so creamy.
For the cake, I used 2(8oz) cream cheese, powdered sugar, lemon juice, 3 pack of gelatin powder, water, milk, non-dairy whipping cream and cut peaches.
For the topping, I used jelly powder, sugar and water.
For the base, I only used graham cracker crumbs and melted butter. Bake at 350F for 10 minutes and let it cool completely in the freezer.
After staying in the refrigerator for overnight, I loosen the spring-form pan and the cake just look fabulous.
For the cake, I used 2(8oz) cream cheese, powdered sugar, lemon juice, 3 pack of gelatin powder, water, milk, non-dairy whipping cream and cut peaches.
For the topping, I used jelly powder, sugar and water.
For the base, I only used graham cracker crumbs and melted butter. Bake at 350F for 10 minutes and let it cool completely in the freezer.
After staying in the refrigerator for overnight, I loosen the spring-form pan and the cake just look fabulous.
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