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+ veneer

° 280 g (2 c) graham crackers

°40 g (3 tsp) sugar

° 85 g (6 tablespoons) melted unsalted butter

+ cheese filling

°160 grams sugar

°20 ml (4 teaspoons) cornstarch

°3 eggs

°375 ml (1 12 cups) milk

°2 x 250 gm packages of cream cheese, cubed and soft

+ boiled peaches

°7.5 ml (1 12 t) gelatin

°500 ml (2 c) cold water

°210 g (1 c) sugar

°60 ml (1/4 c) lemon juice

° 1 vanilla

°900 g (2 lbs) peaches, cored & cut to 1 cm (1/2 inch) thick tranches

° whipped cream

°250 ml (1 cup) 35% cream

° 30 ml (2 tablespoons) sugar



Place the grill in the middle of the oven. Heat oven 180°C (350°F). butter a baking tray 43 x 30 cm (17 x 12 inches).

In bowl, mixing all ingredients. press bottom of the baking tray.

Bake for 15 minutes. Let it cool.

+cheese filling

In  saucepan, away from the heat, whisking the sugar also cornstarch. Adding eggs and mix well. Stirring in milk. Bring to a boil over medium heat, stirring constantly, scraping the bottom and sides of the pan until the mixture thickens. Take off the fire. Stir in the cheese until the mixture is smooth and homogeneous. If necessary, return to medium heat to melt cheese.

Spread the cheese spoon evenly over the crust. Chill for an hour.

Meantime, in  bowl, sprinkle gelatin on 30 ml (2 tablespoons) of water. Leave  swell for 5 mn.

In a large saucepan, bring to a boil the remaining water, sugar, lemon juice, vanilla and seeds. Add peaches and simmer over medium-low heat for 5 minutes or until peaches are tender. Strain peaches to a bowl. Keeping 250ml (1 cup) of hot syrup and pour it to same saucepan Adding gelatin and stirring until dissolved. Return the peaches to the skillet and stir gently. to calm down.

Use a ladle, spread the peaches and syrup on surface of cheesecake. Chill for 2 hours.

whipped cream

In a bowl, beat cream and sugar with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a 1 cm (1/2 inch) regular tip.


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