Cheesecake with peaches and meringue
Cheesecake with peaches this sensational dessert, delicately sweet and tasty. The fluffy cheese mass delights with its velvety consistency and a subtle hint of orange, which gives the cake a unique aroma. Sweet peaches, immersed in creamy cheese, add fruity freshness, and the crunchy meringue on top provides a perfect contrast. Traditional cheesecake with peaches is a great idea for family gatherings or afternoon coffee. With our recipe you will learn how to make simple cheesecake with peaches on shortcrust pastry. See for yourself how great our taste is fluffy cheesecake with peaches!
Cheesecake with peaches recipe
Ingredients
Ingredients for shortcrust pastry
- 3 cups of wheat flour
- 2 teaspoons of vanilla extract
- 1 heaped teaspoon baking powder
- 5 egg yolks
- 250 g butter
Ingredients for the cheesecake mass
- 1 kg cream cheese
- 100 g soft butter
- 2 teaspoons of orange oil
- grated peel of 1 orange
- 3/4 cup powdered sugar
- 2 tablespoons of potato flour
- 3 eggs
- 2 teaspoons of vanilla extract
Ingredients for the meringue
- 5 egg whites
- 1 cup sugar
Extras
- 1 large can of peaches in syrup
- 2 tablespoons powdered sugar
Instructions
Preparation of shortcrust pastry
Pour flour into a bowl, add sugar, baking powder and cold butter cut into small pieces. The ingredients can be mixed using a mixer, or chopped on a pastry board until crumbles with a fine, loose consistency are formed.
Separate the yolks from the whites, reserving the whites for later (for making the meringue). Add the yolks to the remaining ingredients and knead until you have a smooth, uniform dough.
Divide the dough into two equal parts, then place in the freezer for about an hour to chill thoroughly.
Preparation of cheesecake mass
Place the cream cheese in a large bowl and gently mix at low speed until smooth. Gradually add the sugar, vanilla extract , soft butter and grated orange peel, mixing constantly until the ingredients are thoroughly combined.
Then add the eggs one by one, mixing at low speed each time until the mixture is smooth and creamy.
Finally, add the potato flour and mix again until the ingredients are perfectly mixed and create a uniform, velvety cheesecake mass.
Preparing the meringue
In a large bowl, beat the remaining egg whites until stiff peaks form, starting with the mixer on low speed and gradually increasing it. When the peaks become fluffy, while still mixing, add the sugar, gradually adding it, preferably one spoon at a time, every few seconds. After all the sugar has been added, continue beating for another 5 minutes, until the mixture is thick, shiny and stable, forming stiff peaks when you lift the whisk
Baking cheesecake
Preheat the oven to 180 degrees C, using top and bottom heat. In the meantime, prepare a rectangular baking tin measuring approximately 25 x 30 cm. You can line it with baking paper or lightly grease it with butter and sprinkle with flour to prevent the dough from sticking.
Remove both chilled dough halves from the freezer. Grate the first one on a grater with large holes, directly onto the bottom of a previously prepared baking tin (lined with baking paper or greased with butter). Spread the grated layer evenly, gently pressing it into the bottom of the tin to create a solid base.
Pour the cream cheese mass onto the prepared base, spreading it evenly over the entire surface. Then, on top of the cheese mass, place the peach halves, previously thoroughly drained of the brine or juice, spreading them evenly so that each portion of the cake has a piece of it.
Gently spread stiffly beaten egg whites over the peach layer, creating a fluffy, even layer of meringue. Finally, sprinkle the top with the other half of the dough grated on a coarse grater, trying to spread the pieces evenly over the entire surface of the dessert. The dough is ready to bake.
Bake at 180 C, top and bottom heat, for about 50 minutes.
Set the cheesecake aside in a cool place. Once cooled, sprinkle with powdered sugar.
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