PREPERATION:

Crust
Place the grill in the oven’s center. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Butter a 43 x 30 cm (17 x 12 in) baking sheet generously.

Combine all of the ingredients in a mixing bowl. Lightly press into the baking sheet’s bottom.

15 minutes in the oven Allow to cool completely before serving.
Filling of cheese
Whisk together the sugar and cornstarch in a small pot off the heat. Mix in the eggs thoroughly. Add the milk and mix well. Bring to a boil, stirring regularly and scraping the bottom and sides of the pan, over medium heat until the mixture thickens. Remove the pan from the fire. Stir in the cream cheese until it is completely smooth and uniform. Return to medium heat if required to melt the cheese.
Spread the cheese filling evenly across the crust. 1 hour in the refrigerator
Peaches poached in sugar
Meanwhile, dissolve the gelatin in 30 mL (2 tablespoons) of water in a small bowl. Allow for a 5-minute swell time.

Bring the remaining water, sugar, lemon juice, and vanilla pod and seeds to a boil in a large saucepan. Add the peaches and cook for 5 minutes over medium-low heat, or until the peaches are soft. Using a strainer, drain the peaches into a bowl. 250 mL (1 cup) of the hot syrup should be saved and poured back into the same saucepan (see note). Stir in the gelatin until it is completely dissolved. Gently mix the peaches back into the pan. Allow to cool.

Spread the peaches and syrup over the top of the cheesecake with a ladle. Refrigerate for at least 2 hours.

Cream whipped
Whip the cream and sugar in a mixing dish with an electric mixer until stiff peaks form. Fill a pastry bag with the mixture and a 1 cm (1/2 in) plain tip.

When ready to serve, strew large diagonal ribbons of whipped cream across the top of the cake.

Have fun!

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