Grandma Peach Cobbler Cheesecake
280 g (2 cups) graham crackers
40 g (3 tablespoons) sugar
85g (6 tablespoons) melted unsalted butter
160 g sugar
20 ml (4 teaspoons) cornstarch
375 ml milk (1 1/2 cups)
250 gm package of cream cheese, cubed and soft
7.5 ml (1 12 teaspoons) gelatin
500 ml of cold water
210 g (1 cup) sugar
1/4 cup (60 ml) lemon juice
1 vanilla bean, halved and scraped
900 g (2 lb) peaches, pitted and cut into 1 cm (1/2 inch) thick wedges
250 ml (1 cup) cream 35%
30 ml (2 tablespoons) sugar
Placing grill in middle of oven. Heat oven 180°C (350°F). Generously butter a baking tray 43 x 30 cm (17 x 12 inches).
In a bowl, mix all ingredients. Gently press the bottom of the baking tray. Bake for 15 minutes. Let it cool completely.
In a small saucepan, away from the heat, whisk together the sugar and cornstarch.
Add eggs and mix well. Stir in milk. Bring blend to boil on medium heat, stir constantly, scrap bottom also sides of saucepan to mixture thickens. Taking off heat.
Stirring in cream cheese to soft // smooth. If necessary, return to heat to cheese melts. Pour the cheese filling evenly over the crust. Chill for an hour.
Meanwhile, in a small bowl, sprinkle gelatin over 30 ml (2 tablespoons) of water. Leave to swell for 5 minutes.
In a large saucepan, bring rest water / sugar / lemon juice ///vanilla beans // seeds to boil. Adding peaches and simmer over medium-low heat for 5 minutes or until peaches are tender.
Strain the peaches into a bowl. Keep 250ml (1 cup) of the hot syrup and pour it into the same saucepan (see note). Add gelatin and stir until dissolved. Return the peach to the pot and stir gently. to calm down.
Using a ladle, spread the peaches and syrup over the surface of the cheesecake. Chill for two hours.
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 across top of cake. Enjoy !