- Joined Dec 2, 2009
I have everything down except the "cobbler crust" layer between the cheesecake and the peach topping. Will this work...using BDL's recipe, will bake the cake until about 20 min from done, then apply the bisquick type (soft) cobbler layer (how thick?) and complete the baking. Then a layer of peach "jam" (not really jam, just a topping recipe I usually use for ice cream) and broil for a minute just to get that thick "cooked" texture. Remove from oven and cool then chill in fridge. Before service apply a layer of fresh, sweet peaches and glaze with a bit of the "jam" that has been held back for this use. I am worried that the "cobbler" layer will become gummy in fridge. Comments?