Notes:
* The recipe is designed for a square cake tin measuring 15x15 cm (approximately 6x6 inches). If you are using a larger cake tin, you will need to increase the quantities of the ingredients proportionally to maintain the right balance of flavours and textures.
* Choose ripe, juicy peaches for the best flavour.
* Ensure that the gelatine is fully dissolved in the water before adding it to the cream cheese mixture to prevent any lumps in the cheesecake.When dissolving gelatine in the microwave, be cautious not to overheat it. Overheating gelatine can lead to its breakdown and loss of its gelling properties.
* To achieve the perfect texture and firmness, refrigerate the cheesecake for at least 4 hours, or preferably overnight. This step is essential for a creamy and set filling.
* Feel free to experiment with different fruit variations such as strawberries, raspberries, or blueberries, based on your preferences and seasonal availability.
* Store any leftovers in the refrigerator, covered with cling film or an airtight container. The cheesecake can be enjoyed for up to 3-4 days, though it's best consumed within the first two days for optimal freshness.
* For a gluten-free version, use gluten-free biscuits or cookies for the crust.
* Adjust the amount of icing sugar according to your taste preferences. If you prefer a less sweet dessert, you can reduce the amount of sugar in the cream cheese mixture.
* While the recipe uses all-butter biscuits, you can get creative with the base by trying other types of cookies like graham crackers, digestive biscuits, or even almond biscuits for added flavour.
* This no-bake cheesecake is an ideal make-ahead dessert for parties and gatherings. Prepare it a day before serving to save time on the day of your event.
