A tried and true recipe for cheesecake with peaches. Cocoa crust, cheesecake filling, and peaches – the perfect cake for coffee! Cheesecake with peaches, good for everything!
Ingredients
For the dark crust:
- Flour: 3 cups
- Butter: 250 grams
- Powdered sugar: 3/4 cup
- Egg yolks: 5 pieces
- Cocoa powder: 2 tablespoons
- Cream: 1 tablespoon
- Baking powder: 2 flat teaspoons
- Baking soda: 1/2 teaspoon
For the cheese feeling:
- Cream cheese: 1.2 kg (3x ground)
- Butter: 3/4 block
- Vanilla pudding: 1 packet
- Semolina: 1 tablespoon
- Eggs: 5 pieces
- Orange oil
- Powdered sugar: 1 cup
- Canned peaches: 1 can
Preparation
Sift the flour onto the countertop. Add cocoa powder, powdered sugar, baking powder, and baking soda. Mix together. Add butter, cream, and egg yolks. Knead the dough vigorously. Divide it into two parts. Roll out the first part onto the bottom of the prepared baking tray. Prick with a fork.
Pour the cheese filling onto the prepared base. Add chopped peaches on top. Grate the second half of the dough over the top. Place the whole thing in the oven and bake for about 60 minutes at 180°C. Drain the peaches and dice them.
Separate the egg whites from the yolks. In a bowl, cream the butter with sugar and egg yolks. Mix thoroughly. Then add the cheese. Mix until the mixture is fluffy and uniform. Towards the end of mixing, add the flour mixed with pudding. Pour in the orange oil. In a separate bowl, beat the egg whites. Add the prepared mixture to the cheese filling. Pour the prepared cheese filling onto the cocoa crust. Arrange the chopped peaches on top. Cover with the second half of the dark crust (grated with a grater).
