Peach Cobbler Cheesecake
°280g (2 cups) graham crackers
°40 g (3 tablespoons) sugar
°85 g (6 tablespoons) unsalted butter
°160 grams sugar
°20 ml (4 t) cornstarch
°375 ml milk
°250 g cream cheese packet
°7.5 ml (1 12 t) gelatin
°500 ml of cold water
°210 g (1 c) sugar
°1/4 c (60 ml) lemon juice
°1 vanilla bean
°900 g (2 lb) peache, pitted & cutting to 1 cm (1/2 inch) thick wedges
°250 ml cream 350 ml (2 tablespoons) sugar
Place the grill in the middle of the oven. Preheat oven 180°C (350°F). butter baking tray 43 x 30 cm (17 * 12 inches).
In bowl, blend all ingredients. Gently tap the bottom of the baking tray.
Bake for 15 minutes. Let it cool completely.
In saucepan, away from the heat, beat the sugar & cornstarch. Adding eggs and mix well. Stirring in milk. Bring the mixture to a boil over medium heat, stirring constantly, and also pour the bottom over 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 cheese filling equally on crust. Chill for an h.
Meanwhile, in bowl, sprinkling gelatin on 30 ml (2 t) water. Letting to swell for 5 min.
In a large saucepan, bring remaining 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 softened. Strain peaches to bowl. Reserve 250 ml (1 cup) of the hot syrup and pour it into the same saucepan (see note). Adding gelatin and stir to 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.
In a bowl, beat cream and sugar with an electric mixer until stiff peaks form. Transfering to a pastry bag fitted with regular 1 cm (1/2 inch) nozzle.
When ready to serve, garnish with large slices of whipped cream diagonally over top of cake