Peach Cobbler Cheesecake

 Ingredients Filling and Topping: Peach 8 large pitted, peeled, and sliced peaches Thickness ranges from 1/3 to 12 inch. 1/2 cup sugar (brown) 1/2 cup of sugar 1 tblsp. fresh lemon juice corn starch, 2 tblsp a pinch of cinnamon nutmeg (1/4 teaspoon)

Crust made with Graham Crackers: 3 cups crushed graham crackers 3/4 cup melted unsalted butter Layer of cheesecake: 3 (8 oz.) packets softened cream cheese a quarter cup sugar 2 tsp vanilla extract 1/3 cup sour cream 4 big, lightly beaten eggs 2 teaspoons corn starch

Topping for Cobblers: 1 cup unbleached all-purpose flour 1/4 cup brown sugar 1/4 cup white sugar 1 tsp. baking powder 1/2 teaspoon of salt 1/3 cup cold, unsalted butter, sliced into small pieces 1/4 cup of boiling water

INSTRUCTIONS To make the peach filling and topping, combine the sliced peaches and lemon juice in a large pot. Combine the sugar, brown sugar, corn starch, cinnamon, and nutmeg in a mixing bowl. Cook for 8-10 minutes, stirring occasionally, over medium-high heat, or until the peaches are tender. Cool for a few minutes.

Line the bottom of a 9 X 3 inch springform pan with parchment paper and gently coat with nonstick spray. Then, wrap the springform pan in two large sheets of heavy-duty aluminum foil to prevent water from leaking into the pan while baking in the water bath. Place aside.Preheat the oven to 425 degrees Fahrenheit.

To prepare the crust, mix together the graham cracker crumbs and melted butter with a fork until thoroughly wet. Then, press the mixture into the bottom of a springform pan and chill or freeze it while you make the filling.

Filling for Cheesecake: Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl until smooth and creamy. After that, stir in the sour cream and corn starch. Then add the barely beaten eggs and mix on medium to incorporate, being careful not to overmix the mixture.

Half of the mixture (about 2 12 cup) should be poured over the crust and smoothed down. Place the springform pan in a large roasting pan, then pour hot water into the roasting pan until halfway up the springform pan, and bake for 13-15 minutes, or until the top is golden brown.until the top is in placeReduce the oven temperature to 350 degrees Fahrenheit.Remove the pan from the oven and place a thin layer of peaches on top of the cheesecake layer. Serve with any leftover peaches and sauce. Place the remaining cheesecake layer on top of the peaches, smooth the top, and return to the oven. Bake for 40-45 minutes at 350°F, or until the center of the cheesecake is just little jiggly.

Cobbler Topping: Make the cobbler topping while the cheesecake is baking. Combine the flour, brown sugar, sugar, salt, and baking powder in a mixing bowl. Using a fork, cut in the cold butter. Stir in the boiling water and leave aside. Remove the cheesecake from the oven when it is about done (the top is set). Arrange a layer of peaches on top, then dollop the cobbler in lumps on top of the peaches and return to the oven for 20-25 minutes, or until the cobbler topping is golden brown.

Turn off the oven and leave the cheesecake in there for an hour with the door cracked open. Then, take it from the water bath and put it on a cooling rack until it reaches room temperature. Refrigerate for 4-6 hours, or overnight.When the cheesecake has cooled in the refrigerator, run a thin knife down the edge of the cake to separate the ring from the springform pan, and then place the cake on a serving platter.Top the cake with the leftover peaches and sauce when ready to serve. The sauce can be reheated before sprinkling over the cake.

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