Peach Cream Cheese Cobbler
黄桃奶酪酥糕

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This Peach Cream Cheese Cobbler is by far the most scrumptious cheesecake I have ever baked. It's made with butter crumble, juicy canned peaches and rich cream cheese. Baked in a glass pan,  it can be very tantalizing just by looking at it, not to mention the wonderful smell!

I used  my favourite cheesecake recipe to prepare the cream cheese batter. The juices from the canning add great flavor to the cream cheese layer. If you like peach and cheese, I urge you to give it a try.

 

This dessert is recommended by Maomaoma (毛毛妈) from Wenxuecity. I made some changes after cross referenced some other recipes from the internet. This makes the cobbler easy to prepare, yet still keep the nice flavour and soft texture.


PEACH CREAM CHEESE COBBLER

Ingredients:

- 1 can peaches in syrup (~870g)

Butter crumble
- 440g plain flour
- 3 tablespoons (~42g) sugar
- 2 teaspoons baking powder
- 200g butter (cold)
- 4 large eggs yolks

Cream cheese batter
- 500g (8 oz) cream cheese
- 100g sugar
- 2 eggs
- 1 teaspoon vanilla essence


Directions
  1. In a large bowl, mix the flour, sugar and baking powder. Cut the butter into the flour mixture until crumbly.
  2. Add egg yolks & mix until just combined. Reserve 1/2  of the crumble for the topping.
  3. Grease a 9x13" glass pan. Press the remaining crumble into the bottom of the pan. Bake at 180˚C for 10 minutes.
  4. In a mixer,  beat together the cream cheese, sugar, eggs and vanilla.
  5. Drain peaches, place evenly over the cooked crust.


  6. Pour cream cheese batter over the peaches and spread evenly.
  7. Sprinkle with the remaining crumble on top.


  8. Bake for 40-45 minutes until crumble topping is golden brown.
  9. Leave to cool before put into refrigerator.
  10. Cut into 12 pieces and serve cold.
Recipe adapted here.

Comments

  1. Anonymous13 February 2016 at 23:05

    Hello, can i use a metal pan instead of a glass pan ? what changes do i need to change to my oven ?

    ReplyDelete
  2. Little Joy Factory7 September 2016 at 21:59

    Hi. sorry for the late reply. Hope you have baked the cobbler by now. Nevertheless, no change needed if you use a metal pan instead of a glass pan. Cheers!

    ReplyDelete

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