Bucket Cheesecake with Peaches and Meringue
A classic cheesecake with peaches and meringue on a shortcrust base. Very homey and impressive.
Prep time
40 min
Cook time
1 godz.
Total
1 godz. 40 min
Servings
16
Difficulty
Średni
Ingredients
Crust
- 450 gflour
- 5 szt.egg yolks
- 3 łyżkipowdered sugar
- 250 gbutter
- 1 łyżeczkabaking powder
Cheese filling
- 1000 gbucket curd cheese
- 3 szt.eggs
- 120 gsugar
- 100 gmelted butter
- 1 opak.vanilla pudding powder
Meringue and toppings
- 5 szt.egg whites
- 120 gsugar
- canned peaches
Instructions
- 1
Knead a shortcrust dough from the flour, egg yolks, powdered sugar, butter, and baking powder.
- 2
Divide it into a larger and a smaller portion.
- 3
Spread the larger portion on a baking tray and pre-bake for 15 minutes at 180°C.
- 4
Add to the curd cheese the eggs beaten with sugar, the melted butter, and the pudding powder. Mix.
- 5
Spread the cheese filling over the pre-baked crust.
- 6
Arrange the peaches on top.
- 7
Beat the egg whites until stiff, gradually adding the sugar until you get a meringue.
- 8
Spread the meringue on top.
- 9
Bake for 55-60 minutes at 180°C. After about 20-25 minutes, you can cover the top with parchment paper if it's browning too quickly.
Tip
The cheese filling settles better on a hot, pre-baked crust than on a completely cold one.
Common mistake
Removing the cheesecake too soon after baking can worsen its texture and appearance.
Serving suggestion
Best fully cooled, and even better the next day.
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Recipe video
