Peach & Meringue Cheesecake 桃子乳酪蛋糕

【Peach & Meringue Cheesecake】
by MaomaoMom

I found a Polish cheesecake recipe on Pinterest. With the help of Google translate and some of my imagination, I made this peach & meringue cheesecake. My family and friends love it.

乳酪桃子酥糕F1 Peach & Meringue Cheesecake 桃子乳酪蛋糕

Meal type: dessert
Prepare time: 45 minutes
Cook time: 45 minutes
Level: Medium
Serves: 24 servings

Ingredients:
Crust:
1) 2 and 3/4 cups all purpose flour (440g), 3 tbsp sugar (42g), 2 tsp baking powder;
2) 3/4 cup+1.5 tbsp butter (200g), diced and chilled in the fridge before use;
3) 4 extra large egg yolk;

Cream cheese filling:
4) 500g Kraft PHILADELPHIA cream cheese, 1/2 cup sugar (105g), 1 extra large egg yolk, 1 extra large egg;
5) 1 can of peach slices (796 ml);

Meringue:
6) 5 extra large egg whites, ½ tsp white vinegar or 1/3 tsp cream of tartar, 2/3 cup sugar (140g).

Directions:
1: Place all ingredients of Ingredient 1) in a bowl and mix well with a fork (Picture 1). Take out the chilled butter cubes, work butter into flour using your fingers or a pastry blender until the mixture become crumbs (Picture 2). Add 4 egg yolks (Picture 3) and mix well with a fork (Picture 4).

2: Spray 22×32 cm baking dish with PAM. Pour 2/3 of the flour mixture into the baking dish. Press it down evenly, leaving the edges 1/2 inch higher (Picture 5).

乳酪桃子酥糕1 Peach & Meringue Cheesecake 桃子乳酪蛋糕

3: In another bowl, measure in all ingredients of Ingredient 4) (Picture 6). Beat at high for 2-3 minutes with a handheld mixer until combined (Picture 7). Pour the cream cheese on top of the crust and spread evenly (Picture 8).

4: Preheat oven at 350F. Arrange peach slices on the top (Picture 9). Add white vinegar or cream of tartar to the egg whites. Beat with a clean and dry handheld mixer on high speed for 2-3 minutes until foamy. Gradually add 2/3 cup sugar while continue beating for 3-5 minutes until stiff (Picture 10).

乳酪桃子酥糕2 Peach & Meringue Cheesecake 桃子乳酪蛋糕

5: Pour beaten egg whites over the peach slices and smooth the top (Picture 11). Sprinkle the remaining 1/3 flour mixture (Picture 12). Bake at 350F for 45 minutes until the topping turns golden brown.

6: Cool the cake to room temperature, cut into 24 squares before serving.

乳酪桃子酥糕F1 Peach & Meringue Cheesecake 桃子乳酪蛋糕

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141 Responses to Peach & Meringue Cheesecake 桃子乳酪蛋糕

  1. 丑小鸭 says:

    毛毛妈, 黄油是要加盐的还是unsalted的?

  2. Wen says:

    毛毛妈。我是第三次做这蛋糕了。今天好奇怪,打蛋白的时候第一次没大挺,扔了。第二次打出来的不如以前挺,勉强凑合可以用。加的白醋。有窍门吗

  3. violet says:

    做了几次,好吃。就是热量太高了呵呵。

  4. Lucy says:

    毛毛妈,我烤了两次zhong间都出水,烤不熟一样,桃子已经滤干水了,而且也延长了烤的时间,原因是什么呀?请问

  5. 无弦琴 says:

    毛毛妈:你好。
    这个点心糖的用量挺大的,会不会口感太甜呀。

  6. Totoro says:

    请问冷藏可以吗?影响口感嘛?谢谢

  7. dan says:

    请问要用水浴法烤吗 ?

  8. Tennis Mom says:

    Thanks for the recipe. Turned out very good just as expected. Wondering what is the best way to keep the remaing cake overnight? In refrigerator?

    I would think it will taste better when it is cold, right?

  9. Tennis Mom says:

    Thanks so much! I made it again last weekend, and it turned out really nice. Everyone loved it! Your recipe is so fool proof! I have tried most of your dessert recipes, every single one turned out great!

    Have you experiment different fruits other than peach? I would think apricot, mango or mandarin orange would probably be great choices too since their textures are similar to peach.

    Thanks again for sharing so many great recipes and enriching my life! God Bless!

  10. Michelle says:

    请问毛毛妈,可以用锡盘代替玻璃盘吗?如果可以的话烤箱温度和时间需要调整吗?因为孩子爬梯要带去,玻璃盘不方便。谢谢

  11. sishi says:

    毛毛妈,我想问下要是没有塔塔粉和白醋,可以用柠檬汁代替吗?用量多少呢?谢谢

  12. sishi says:

    毛毛妈,今晚我做了这个,烤好切开里面出了很多水,是哪里没弄对呢?我把桃子拿出来的时候用厨房纸吸了水份的,还有就是打发的蛋白烤好之后体积变得很大,把上面的蛋糕粉都顶起来了,而且也感觉很稀

  13. Jeffrey says:

    第一次做,用了其他牌子的cream cheese,结果 cheese filling 太稀,做出来的 cake 太软,而且出水。不过,味道还可以。

    第二次做换成 PHILADELPHIA cream cheese 就好多了。

    我用的是 convect bake,烤好后表面的颜色是棕色的(吃起来没有糊味儿),不是照片中的金黄色。请问是不是可以把温度调低些?

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