° 280 g (2 c) graham crackers
40 g (3 tsp) sugar
° 85 g (6 tsp) melt unsalted butter
160 grams of sugar
20 ml (4 teaspoons) cornstarch
375 ml milk (1 12 cups)
250 gm package of cream cheese, cubed and soft
° boiled peaches
7.5 ml (12 teaspoons) gelatin
500 ml of cold water
210 gm sugar
1/4 cup (60 ml) lemon juice
° 1 vanilla bean, halved and scraped
900 g (2 lbs) peaches, cored also cut to 1 cm (1/2 inch) thick slices
° 250 ml (1 c) cream 350 ml (2 tsp) sugar
Placing grill in middle of oven. Preheat oven to 180°C (350°F). Generously butter a baking tray 43 x 30 cm (17 x 12 inches).
In a bowl, mix all ingredients. Gently tap bottom of baking tray.
Baking for 15 min . Let it cool totally.
In saucepan, away from heat, whisking sugar and cornstarch. Add eggs and mix well. Stir in milk. Bring the mixture to a boil over medium heat, stirring constantly, also pouring the bottom of 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 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 saucepan, bring the rest 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 tender. Strain the peaches into a bowl. Reserve 250ml (1 cup) of the hot syrup and pour it into the same saucepan (see note). Add gelatin and stir until 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. 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 over top of cake.