This cheesecake consists of two layers of shortcrust pastry, a cheesecake filling, and peaches. It can be made with any bucket cheese! You can use either 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
Cheesecake filling:
- cheesecake cheese, 1 kg
- vanilla sugar, 1 tbsp
- sugar, 2/3 cup
- instant vanilla pudding powder, 2 packs
- 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
Shortcrust pastry: Add sugar, baking powder, and diced cold butter to the flour. Mix with a mixer or rub with your fingers or chop on a pastry board until fine crumbs form. Add the egg yolks (save the whites for the meringue) and knead the dough into a uniform ball. Divide the dough into two parts, place one in the refrigerator and the other in the freezer.
Cheesecake filling: Mix the cheesecake cheese with vanilla sugar, sugar, and instant pudding powders. Then add the eggs and mix until combined. Drain the peach halves from the syrup, cut them into quarters, and then into thin slices.
Meringue: In a clean bowl, beat the reserved egg whites until stiff peaks form. While still beating, gradually add the sugar, one tablespoon at a time. Continue beating for about 2 more minutes until the meringue is thick and glossy. Gently fold in the shredded coconut and poppy seeds with a spoon.
Baking: Preheat the oven to 180°C. Prepare a rectangular baking dish about 24 x 35 cm. Remove one part of the dough from the refrigerator, slice it, and line the bottom of the dish with it. Spread the cheesecake filling over the dough. Lay 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.
