Note that : About 2.5% powder gelatin (weight per total weight) is applied for the cream cheesecake mousse, and 3% for the top gelatin layer, respectively. 5 fold volume of cold water (per gelatin used) should be prepared for blooming although the product instruction suggests to use 10 fold volume for solvent..
Preparing for Biscuit Plate : ① Line parchment paper on the bottom and side of a φ18 cm cake pan. ② Dump 120 gram biscuit into a mortar to crush into powder with a pestle rod. ③ Pour 60 gram melted butter and mix it well. ④ Place the powdered biscuit on the bottom of the cake pan to press it tightly to be flatten with a spoon. Chill it in a fridge until use.
Making Cream Cheese Mousse : ⑤ Pour 200 gram cold heavy cream into a large bowl and add 20 gram superfine sugar. Electric-whisk until the stiff peak form. ⑥ Divide 200 gram cream cheese into 4 parts. Dump the divided cream cheese one by one into the whipped cream and electric-whisk thoroughly until no streak of the cream cheese is not seen. ⑦ Meanwhile, pour 15 gram powder gelatin into 75 gram water and bloom it. Chill it in a fridge. ⑧ Pour 100 gram peach compote into the cream cheese mixture, and electric-whisk until well incorporated. ⑨ Carefully warm the bloomed gelatin to reverse into the liquid form. Pour the liquid gelatin into the cream cheese mixture and electric-whisk until well incorporated, ⑩ Pour the final mixture into the cake pan and flatten the surface with a palette knife. ⑪ Chill it in a fridge until the surface gets firm for about 3 hours. ⑫ Prepare 3 gram gelatin into 15 gram cold water to be bloomed. ⑬ Leave 83 gram peach compote at room temperature and add subtle volume of food color to add vivid red color. ⑭ Warm the gelatin into the liquid, and mix it into the peach compote. Pour the peach compote mixture over the top of the cheesecake. Let it chill in a fridge overnight.
