Polish Peach Cheesecake

13Abr09

Sweet recipe passed down to me by Claudia, Michal’s girlfriend.

Ingredients:

• For the Crust:
  • 1/2 of a butter cube
  • 1 1/2 glass of flour
  • 2 tsp of baking powder
  • 3 egg yolks (but keep the whites, we’ll need them later!)
  • 1/2 glass of sugar
  • 2 teaspoons of sour cream or creme fraiche
• For the Cream:
  • 700g of white cheese (Twarog or Quark)
  • 1/2 of a butter cube
  • 2 whole eggs
  • vanilla pudding (you can get this in a polish shop – it is called BUDYN – they also sell it in tesco…)
  • 1/2 glass of sugar
  • A can of Peaches

Preparation:

1. Mix all the ingredients for the crust well until you have a clean, homogeneous paste.
2. Divide the paste into 1/3 and 2/3 and put both parts on the freezer for 40 minutes.
3. Pre-heat some kind of oven machine to 180C
4. Mix all the ingredients for the cream until you have a nice consistency.
5. Get the 2/3 of the crust and shape it into the bottom of a cake tin. Make sure it is a thin layer (it will grow!)
6. Pour the cream on the cake tin.
7. Place the peaches on top. (dry the juice so the cream doesn’t get wet!)
8. Take the egg whites and whisk until hard peaks form. (the whites become foamy, it takes a while, perfect task to delegate to your KP)
9. Add 1/4 of glass of sugar to the whites (Slowly!).
10. Pour the whites on top of the peaches.
11. Take the 1/3 of the crust and grate it over the cake.
12. Bake for 30 minutes.
13. After 30 minutes, put aluminum foil on the top so the top bit doesn’t burn.
14. Put back into the oven for an additional 20 – 30 minutes, checking if is ready. To check if the cake is ready, take a wooden chopstick and stab the cake. If it doesn’t come out sticky, the cake is ready.
15. Leave to cool. Put it in the fridge for extra points.

Enjoy!

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Tags: cheesecake