Peach Cheesecake (Sernik pieczony z brzoskwiniami i beza) скачать в хорошем качестве

Peach Cheesecake (Sernik pieczony z brzoskwiniami i beza)

Cheesecake baked with peaches and meringue Ingredients For The Base of The Shortcrust Pastry - 400 g of coarse or wheat flour (14 oz) (1¾ cups + 1 tbsp) 150 g of butter (0.66 Cups) 3 egg yolks (We will use the whites for the meringue foam) 1 egg Half a glass of sugar 1 teaspoon of baking powder 1-2 teaspoons of sour cream optional (only when the dough is too dry and the ingredients are falling apart) Ingredients For Cheese Filling - 1 kg of ground curd, e.g.; from a bucket. (35 Oz) (8 Cups) 1 pack of cream pudding (powdered) 100-130 g of melted butter (3.5 - 4.6 oz) (½ cup) 1 egg yolk (keep whites for meringue foam) 1 egg Half a glass of sugar About 400-500 g fresh peaches/canned or jarred. (14-18 oz) (1¾ cups + 1 tbsp - 2 ¼ cups) Meringue Foam Ingredients - 4 egg whites Half a cup of fine sugar Steps- To start off , put all the ingredients for the shortcrust pastry in the mixer bowl, (flour, butter, 3 egg yolks (Put the whites of these yolks in a bowl which goes into the fridge), egg, sugar and baking powder. Carefully knead the shortcrust pastry into a soft, elastic ball. (We used a mixer) If it happens to you, like us, that the ingredients do not want to combine, it means that the flour is too dry, please add 1-2 teaspoons of sour cream. Take the kneaded shortcrust pastry out of the bowl, form a ball and divide it into two unequal parts. Form a ball from a smaller piece of dough, wrap it in foil and put it in the freezer. (Around ⅔, ⅓ put the ⅓ in the freezer) Line a baking sheet with parchment paper and place the larger piece of dough evenly over it. Prick the dough all over with a fork. Place the form with the dough in the oven preheated to 180 degrees Celsius, or 350 degrees Fahrenheit, and bake for about 10-15 minutes. Now onto the cheese mass. Add the ground cheese from the bucket, pudding powder, melted butter, sugar, whole egg and yolk to the mixer bowl, and add the egg white to the previously put aside bowl. The whole cheese mass should mix well before putting it on the baked crispy bottom. (Put on the cheese mass) Separate the washed peaches from the seeds and cut them into thick slices, which is put on the entire surface of the cheese mass. Place the mold with the cheesecake back in the oven and bake for about 50 minutes at the same temperature as before. (180 degrees Celsius, or 350 degrees Fahrenheit) 10 mins before taking the cheesecake out of the oven, start whipping up the remaining egg whites (From the fridge) Take the egg whites out of the fridge, pour them into the mixer bowl, put a pinch of salt and start whipping the foam slowly, increasing the mixer speed. After three minutes of whipping the egg whites, gradually add the sugar (This process should take a long time, DON'T put all the sugar in all at once). When the foam is shiny, finish whipping. Take the cheesecake out of the oven and spread the raw meringue evenly over it. Take the smaller piece of cake from the freezer and grate it on large meshes and put it on the meringue. And again, put the form in the hot oven and bake the cheesecake for another 30 minutes. After baking the cheesecake, slightly open the oven door for about 10 minutes and only after this time take the cheesecake out of the oven. DONE, Babcia Basia + Grandson Kacper