This cheesecake consists of two layers of shortcrust pastry, a cheese mass, and peaches. It can be made with any bucket cheese! You can use ground or whole poppy seeds.
Ingredients
Shortcrust pastry:
- Flour, 350 g
- Sugar, 1/2 cup
- Baking powder, 2 tsp
- Butter (cold), 250 g
- Egg yolks, 3
Cheese mass:
- Cheesecake curd, 1 kg
- Vanilla sugar, 1 tbsp
- Sugar, 2/3 cup
- Vanilla pudding powder (without sugar), 2 packets
- Eggs, 2
Meringue:
- Egg whites, 3
- Sugar, 1/3 cup
- Shredded coconut, 1/2 cup
- Ground poppy seeds, 1/2 cup
Also:
- Can of peaches in syrup (800 g), 1
- Powdered sugar for dusting
Preparation
Add sugar, baking powder, and diced cold butter to the flour. Mix with a mixer paddle or rub with your fingers or chop on a pastry board until fine crumbs form.
Add the egg yolks (keep the whites for the meringue) and knead the dough into a uniform ball.
Divide the dough into two parts, place one in the fridge and the other in the freezer.
Mix the cheesecake curd with vanilla sugar, sugar, and pudding powders. Then add the eggs and mix until combined.
Drain the peach halves from the syrup and cut them into quarters, then into thin slices.
In a clean bowl, beat the remaining egg whites until stiff peaks form. Continue beating while adding sugar one tablespoon at a time at intervals. Beat for another 2 minutes until the meringue is thick and glossy.
Gently mix in the shredded coconut and poppy seeds with a spoon.
Preheat the oven to 180°C. Prepare a rectangular baking tin approximately 24 x 35 cm.
Remove one part of the dough from the fridge, slice it, and line the bottom of the tin with it.
Spread the cheese mass over the dough.
Place the peach slices on top. Cover everything with the meringue. Grate the second part of the dough (from the freezer) on top.
Place in the preheated oven and bake for about 45 minutes. Remove, let cool, and dust with powdered sugar.
