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

  1. Lori says:

    做乳酪馅的时候不小心放了两倍的鸡蛋(我把其他材料都减半唯独忘了减这个),做出来的成品鸡蛋味比较浓了,不过还是很好吃,男朋友一口气吃了三块:P 谢谢毛毛妈!

  2. Vivian says:

    毛毛妈好!
    请问白醋可以用lemon juice 代替吗?
    谢谢!

  3. amy says:

    为什么我烤好以后底部是湿的,我烤了45分钟啊?

  4. Shasha Huang says:

    毛毛妈 我们这次想做一般量的蛋糕 请问烤蛋糕的时间要缩短吗?谢谢

  5. Shasha Huang says:

    毛毛妈 我们这次想做一半量的蛋糕 请问烤蛋糕的时间要缩短吗?谢谢

  6. sunqing says:

    请问cream cheese 500 克 是多少cup?

  7. Ga Zi says:

    请问毛毛妈:我做的桃子乳酪蛋糕糕体很散是什么原因呢?
    谢谢您!

  8. CC Princess says:

    毛毛妈, 刚才做了这个蛋糕,太好吃了!尤其喜欢蛋白和上层焦焦的那个口感。一次吃不完的话,能放冰箱里第二天再吃吗?

  9. Ming says:

    毛毛妈,你好,非常喜欢这个方子,我买的是切片桃子罐头,做的时候是直接将桃子切片夹到奶酪层上面,结果考的过程中发现烤盘边上有液体,是不是因为没有沥干罐头里的水分?

  10. Simon says:

    没有玻璃烤盘,用金属烤盘可以吗?需要注意什么吗?比如温度,时间。
    谢谢。

  11. 冬瓜妈咪 says:

    在朋友家party吃到这款蛋糕,太好吃了。今天来毛毛妈这里学习,希望自己做出来也一样好吃

  12. diana says:

    毛毛妈,请问如果用22*22的烤盘,这个方子里的分量要做什么调整?谢谢

  13. Emily says:

    请问毛毛妈,桃子罐头可以用新鲜桃子代替吗?

  14. 意涵 says:

    毛毛妈,今天试做了这款蛋糕!还算成功。但是有个问题,我的奶酪部分不是很硬,有点软软的,不成形,所以切起来有些困难,不知道是什么原因?还有我在打发蛋白的时候,高速打发5分钟之后还是成液体状,是怎么回事?谢谢毛毛妈解疑!

  15. 月亮弯弯 says:

    毛毛妈:我今天做这个材料是你上面的一半,但是烤的时间我还是用了45分钟,所以出来后,我觉得有点焦,你觉得半份的料,最好烤多长时间比较好?谢谢!

  16. 月亮弯弯 says:

    还有想问毛毛妈,烤蛋糕一般是放在上面一层还是下面一层(烤箱就二层)?我用的是下面的管子,我今天因为烤了有点焦,用的都是半份的料会不会45分钟太长了。谢谢指导!

  17. F. Peng says:

    Thanks to Maomao Mom’s English version of this receipe (and many others), my 12-year-old daughter has made this cake serveral times with great success, and our guests have raved about it. Now my daughter is a great help when it comes to parties, especially those surprising ones with little notice and you need to whip up something really quick. Lemon squres are great, too!

    恭喜毛毛妈的粉丝后继有人,一代更比一代强!

  18. Tam Nguyen says:

    Thank you for many great recipes. I have tried more than a dozen times making Chinese You-tiao without successful. It would be appreciated if you could make a recipe for you-tiao without using baking ammonia.

  19. TONY says:

    请问你烤炉是哪个牌子?

  20. Linda says:

    一次吃不了,剩下的可以冷冻吗?还是只能冷藏?谢谢!!

  21. Zoe says:

    Can I use fresh peach instead of the caned? Thx

  22. jolin says:

    毛毛妈,这个能用22cm*32cm的金属烤盘烤吗?有什么需要特别注意的?家里没有玻璃盘。

  23. Rong says:

    毛毛妈,这个蛋糕是适合当天烤当天吃,还是在冰箱里储存一晚第二天拿到聚会吃?谢谢

  24. yihong says:

    Maomaomom,

    Can I not to use butter but oliver oil? Just want to stay away with the animal fat.

    Thank you!

  25. yihong says:

    Hello Maomaomom,

    I want to try this recipe. But I try to stay away from the animal oil. I was wondering if I could replace the butter by the olive oil?

    Thank you so much!

    Yihong

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