Imagine a cheesecake that combines the richness of cream with the delicate crunch of a shortcrust pastry, all topped with juicy peaches and a fluffy meringue. This recipe brings you the ultimate indulgence for a perfect Sunday treat. With its layers of texture and flavor, it's sure to make your coffee taste five times better and delight every cheesecake aficionado.
Why You'll Love This:
This cheesecake recipe is a masterpiece of flavors and textures, offering a perfect balance between the creamy filling, the crispiness of the crust, and the sweetness of the peaches. The addition of a light, airy meringue makes it a unique variant that stands out from the rest. It's an ideal choice for anyone looking to impress with a sophisticated, yet comforting dessert.
Perfect Occasion:
This cheesecake is a splendid choice for Sunday brunch, special occasions, or as a luxurious treat to brighten up any day. Whether you're hosting a gathering, celebrating a milestone, or simply indulging in a quiet moment with a cup of coffee, this dessert will elevate the moment into a memorable experience.
Decoration Tips:
To make this cheesecake even more visually appealing, consider garnishing it with fresh peach slices or a drizzle of peach syrup after it has cooled. A sprinkle of powdered sugar over the meringue before serving can add an elegant touch. For a festive look, edible flowers or mint leaves can provide a pop of color and freshness.
For the Shortcrust Pastry:
- 2 cups of all-purpose flour
- 200g of butter, room temperature
- 1/2 cup of sugar
- 2 egg yolks
- 2 teaspoons of baking powder
For the Cheesecake Filling:
- 1kg of cottage cheese
- 250g of mascarpone cheese
- 4 egg yolks
- 1 whole egg
- 1 cup of sugar
- 200ml of heavy cream (36% fat)
- 1 packet of vanilla pudding mix
- Vanilla sugar
- 1 can of peaches
For the Meringue:
- 5 egg whites
- A pinch of salt
- 3/4 cup of sugar
Instructions:
- Mix all shortcrust pastry ingredients until smooth, divide into two parts, wrap in plastic, and freeze for at least 30 minutes. Press one part into a 24cm diameter baking pan lined with parchment paper.
- For the filling, combine all ingredients except peaches, mixing briefly but thoroughly. Pour over the crust and top with sliced peaches.
- Beat egg whites with salt to stiff peaks, gradually add sugar, and beat until dissolved. Spread over the cheesecake layer.
- Grate the second part of the frozen dough over the meringue. Bake at 170 degrees Celsius (338 degrees Fahrenheit) for 60 minutes. The meringue may slightly deflate but will not affect the flavor.
- Chill in the refrigerator before serving for the best taste experience.
Enjoy this creamy, dreamy cheesecake as the perfect indulgence to end your week on a high note!