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. 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

  2. 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

  3. 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?

  4. Joanne says:

    我想问, 这个分量有点儿大, 都减半是不是可以呀

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