Peach Cobbler Cheesecake

INGREDIENTS


+Crust°280 g (2 cups) graham crumbs

°40 g (3 tbsp.) sugar

°85 g (6 tbsp.) unsalted butter, melted

+Cheese filling

°160g (3/4 cup) sugar

°20 ml (4 tsp.) cornstarch

°3 eggs

°375 ml (1 1/2 cups) milk

°2 x 250g packets cream cheese, cubed and softened

+Poached peaches

°7.5 ml (1 1/2 tsp) gelatin

°500 ml (2 cups) cold water

°210g (1 cup) sugar

°60 ml (1/4 cup) lemon juice

°1 vanilla 

°900 g (2 lb) peaches, pitted and cut into 1 cm (1/2 in.) thick wedges

°Whipped cream

°250 ml (1 cup) 35% cream

°30 ml (2 tbsp.) sugar


PREPERATION


CrustPut the grill at the center of the oven.

Preheat the oven to 180°C (350°F).

Generously butter a 43 x 30 cm (17 x 12 in) baking sheet.In a bowl, mix all the ingredients.

Press lightly into the bottom of the baking sheet.Bake for 15 minutes. Let cool completely.Cheese fillingIn a small saucepan off the heat, whisk together the sugar and cornstarch.

Add the eggs and mix well. Stir in the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture thickens.

Remove from fire. Stir in the cream cheese until the mixture is smooth and homogeneous. If necessary, return to medium heat to melt the cheese.Spoon cheese filling evenly over crust. Refrigerate 1 hour.

Poached peachesMeanwhile, in a small bowl, sprinkle the gelatin over 30 ml (2 tablespoons) of the water. Leave to swell for 5 minutes.In a large saucepan, bring the remaining water, sugar, lemon juice and vanilla pod and seeds to a boil. Add the peaches and simmer over medium-low heat for 5 minutes or until the peaches are tender. Drain the peaches over a bowl.

Reserve 250 ml (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 pan and stir gently. Let cool.Using a ladle, spread the peaches and syrup over the surface of the cheesecake.

Refrigerate 2 hours.Whipped creamIn a bowl, whip the cream and sugar with an electric mixer until stiff peaks form.

Transfer to a pastry bag fitted with a 1 cm (1/2 in) plain tip.When ready to serve, garnish with large strips of whipped cream diagonally across the surface of the cake.


Enjoy !

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