Peach Cheesecake

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Summer is in full effect, and we all know very well that "summer" means plenty of delicious fruit and veggies just begging to be picked up and enjoyed.

Today, the focus will be less on vegetables and more on fruit and the sweet possibilities that it offers.

The title of this post announces cheesecake made with peaches, but to be honest, the recipe is so universal that literally any fruit can be used. The peach version of this cheesecake is simply my favourite, which is why I'm presenting it as such. Seeing how each week different types of fruit ripe and are ready to eat, you can try using different ones as the summer progresses and find out what you like best!

Ingredients for the crust:

• 3 cups of flour (one cup being 250 ml)
• 1 margarine
• 2 tablespoons of sugar
• 5 egg yolks
• 3 flat teaspoons of baking powder
• 5 egg whites
• 1 cup of sugar
• 1 can of peaches

Ingredients for the filling:

• 0. 5 kg dry-curd cottage cheese ("twarog" in Polish)
• 1 egg
• 1 cream-flavoured pudding
• 0. 5 L milk
• 0. 5 cup sugar
• 0. 5 stick butter

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Directions:

1. Line a baking sheet with parchment paper and grease it with butter.
2. Add baking powder and sugar to the flour. Combine well.
3. Gradually add in the egg yolks and cut-up pieces of the margarine to your dry mixture. Knead the resulting dough.
4. Once the dough no longer sticks to your hands, shape it into an oval and divide it into two equal parts. Place one of the pieces into the fridge, and spread the other on the baking sheet.
5. Dissolve the pudding into 0. 5 cup of milk. Cook the rest of the milk, and then add the pudding to it. Cook this entire pudding mixture for a few more minutes, stirring constantly.
6. Crumble the dry-curd cottage cheese and butter into small pieces.
7. Beat the crumbled cheese, egg, cooked pudding, sugar, and butter using a mixer until well-combined.
8. Spread this resulting filling over the crust on your baking sheet.
9. Arrange the sliced peaches on top of the filling.
10. Beat the egg whites until firm peaks are formed, gradually adding in the sugar as you go.
11. Spread the beat egg white mixture over the peaches.
12. Remove the piece of dough that you left chilling in the fridge, and grate it over the egg whites.
13. Place the cheesecake into the oven (pre-heated to 180 degrees Celsius), and bake for approximately 1 hour.

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You can also add a chocolate kick to your cheesecake by adding some cacao powder to the flour, prior to kneading the dough. The resulting black-and-white contrasting colours make the cake look even more appetizing.

Another little modification that could keep things interesting is to use the whole dough for the base of the cheesecake, so that the cake is topped primarily with the egg white mixture (or just the filling itself! ). Once the cheesecake baked, you could also drizzle it with chocolate glaze, melted chocolate, or another delight like that

In the end, it will look something like this:

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