Peach cobbler cheesecake

Ingredients :

  • + veneer
  • 280 g (2 c) graham crackers
  • 40 g (3 tsp) sugar
  • 85 g (6 tsp) melt unsalted butter
  • cheese filling
  • 160 grams of sugar
  • 20 ml (4 teaspoons) cornstarch
  • 3 eggs
  • 375 ml milk (1 12 cups)
  • 250 gm package of cream cheese, cubed and soft
  • boiled peaches
  • 7.5 ml (12 teaspoons) gelatin
  • 500 ml of cold water
  • 210 gm sugar
  • 1/4 cup (60 ml) lemon juice
  • 1 vanilla bean, halved and scraped
  • 900 g (2 lbs) peaches, cored also cut to 1 cm (1/2 inch) thick slices
  • generous
  • 250 ml (1 c) cream 350 ml (2 tsp) sugar

Preparation 

Shell
Placing grill in  middle of oven. Preheat oven to 180C (350F). Generously butter a baking tray 43 x 30 cm (17 x 12 inches).

In a bowl, mix all ingredients. Gently tap bottom of baking tray.
Baking for 15 min . Let it cool totally.

cheese filling
In  saucepan, away from heat, whisking sugar and cornstarch. Add eggs and mix well. Stir in milk. Bring the mixture to a boil over medium heat, stirring constantly, also pouring the bottom of the sides of the saucepan until the mixture thickens. Heat take off. Stir in cream cheese until soft // smooth. If necessary, return the heat to the melted cheese.Pour the cheese filling evenly over the crust. Chill for an hour.

boiled peaches
Meanwhile, in a small bowl, sprinkle gelatin over 30 ml (2 tablespoons) of water. Leave to swell for 5 minutes.

In saucepan, bring the rest  water/sugar/lemon juice///vanilla//seeds to a boil. Add the peaches and let it simmer over medium-low heat for 5 minutes or until the peaches are tender. Strain the peaches into a bowl. Reserve 250ml (1 cup) of the hot syrup and pour it into the same saucepan (see note). Add gelatin and stir until dissolved. Return the peaches to the pot and stir gently. to calm down.
Using a ladle, spread the peaches and syrup over the surface of the cheesecake. Cool for two hours.

generous
In a bowl, beat cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a regular 1 cm (1/2 inch) nozzle.
When ready to serve, garnish with large slices of whipped cream diagonally over top of cake.

Enjoy !

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