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

pf button big Peach & Meringue Cheesecake 桃子乳酪蛋糕

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

  1. Angie says:

    毛毛妈,请问桃子片需要擦干水吗?因为方子里没说,我就没有擦,但看评论有人说中间层太多水。现在挺担心的,正在烤,不知道你有没有擦干水分呢?

    谢谢!

  2. Susan says:

    请问毛毛妈,如果现在这种天气(6月)想第二天中午带到party,前一天晚上做好需要冷藏吗?冷藏之后会不会出水?还是室温就行。

    谢谢!

  3. jin says:

    毛毛妈,

    谢谢您的配方,很好吃。

    只是有个小小的烦恼, 我们用的烤蛋糕的盘,也涂了油,但是,还是很难把它移出来。拿出来,都散了。味道还是很好。不能切成您展示的那样漂漂亮亮的去送朋友。 有什么建议吗?

    多谢

  4. jin says:

    中筋面粉2又3/4杯(440克)。 好像不是440 g, 2 3/4 cup flour= 374 g. (1 cup

    136 g).

    请确认一下,多谢

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