HOW TO MAKE PEACH-COBBLER-CHEESECAKE
Among the many questions that I get, one stands out above the rest: what is your favorite dessert? The answer is simple and clear: Peach Cobbler. I mean, what’s not to like about this? Despite its sweetness and soft texture, Cobbler is also crunchy and crumbly. It’s impossible to stop eating the caramelized peaches as the buttery crumble erupts with flavor. Add a generous dollop of vanilla ice cream on top, and you’ve got yourself the ultimate treat.
Today’s Peach Cobbler Cheesecake combines the traditional tastes of a creamy New York-style cheesecake with the richness of a Southern peach cobbler packed with caramelized peaches and a buttery crumble!! It is, without a doubt, the most sumptuous dessert on the planet.
Long ago, I came to believe that this delectable dish could not possibly be any better. However, this has changed today. The addition of a layer of creamy, tangy cheesecake elevates this cobbler to a new level of deliciousness. Not only is the texture component fantastic, but the tastes also come together in an unbelievably exquisite way to create this delicacy.
1 1/4 Cups.Of graham cracker crumbs.
3 large spoons.Of sugar.
3 large spoons.Of melted butter
2 egg yolks; large sized.
Juice of a medium lime.
Canned peach, I used 4 cans without the syrup.
An 8-ounces Pkg.Of cream cheese.
Unflavored gelatin, I used 1 pouch.
2 egg whites.
1/2 Cup.Of granulated sugar.
2/3 Cup.Of 35% whipped cream.
Combine the graham cracker crumbs, sugar, and melted butter in a large mixing basin.
When you’re done, line the bottom of a round springform pan that’s about 9 inches (23 cm) all over with the prepared mixture.
Then, using a blender, combine the egg yolks, lime juice, peaches, and Canadian cream cheese until they form a smooth purée.
Prepare the gelatin according to the package instructions, then whisk it into the egg yolk mixture until it is well blended.
Combine the egg whites and sugar in a separate bowl. Lightly fold this meringue into the egg yolk mixture to ensure that it has all of the essential lightness for the recipe’s preparation.
Finally, fold in the whipped cream until it is very smooth. Use a spatula to smooth the top of the cake pan once it has been poured over the crust.
Allow for at least 4 hours of chilling time in the refrigerator before serving. Fresh peaches may be used to decorate the cake.