Sernik z brzoskwiniami i bezą to prosty przepis na smaczne ciasto, które można przygotować bez większego wysiłku. Na kruchym spodzie, z delikatną masą serową i warstwą brzoskwiń.

Sernik z brzoskwiniami i kruchym ciastem

Introduction

This creamy cheesecake with a crumbly base and peach topping is a delightful dessert perfect for any occasion. Combining a rich, smooth cheese filling with a light, crisp meringue topping, this dessert is a treat for both the eyes and the taste buds. The layers are filled with a balance of textures, making it an ideal choice for anyone who loves a good cheesecake.

Ingredients:

For the Crust:

• 5 egg yolks
• 250 g cold butter
• 320 g all-purpose flour
• 16 g vanilla sugar
• 60 g powdered sugar
• 1 teaspoon baking powder

For the Cheese Filling:

• 4 eggs
• 1000 g curd cheese (from a tub)
• 1 packet of unsweetened vanilla pudding powder
• 160 ml heavy cream
• 150 g powdered sugar
• 1 can of peaches in syrup

For the Meringue:

• 5 egg whites
• 160 g sugar
• A pinch of salt

Directions:

1. Prepare the crust: Sift the flour into a bowl, and mix with the baking powder. Add the egg yolks, powdered sugar, and cold butter cut into cubes. Knead the dough either by hand or using a food processor. Divide the dough into two parts, wrap one part in plastic wrap, and place it in the freezer.
2. Bake the base: Line a 20×30 cm baking pan with parchment paper. Press the remaining dough into the bottom of the pan and bake in a preheated oven at 180°C for 15-20 minutes, until golden brown.
3. Make the cheese filling: Transfer the curd cheese to a bowl, ensuring it’s not too runny. Add the eggs, heavy cream, powdered sugar, vanilla sugar, and pudding powder. Mix everything until well combined. Pour the cheese mixture onto the pre-baked crust.
4. Prepare the peaches: Drain the peaches from the syrup, dice them, and distribute them evenly over the cheese layer.
5. Prepare the meringue: Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar while continuing to whisk. Spread the meringue on top of the cheese filling.
6. Grate the frozen dough: Remove the dough from the freezer and grate it directly over the meringue layer.
7. Bake the cheesecake: Place the cheesecake in the oven and bake at 160°C for about an hour, or until golden and set.

Serving and Storage Tips:

• Serving: Let the cheesecake cool completely before slicing. Serve chilled for the best texture and flavor.
• Storage: Store the cheesecake in an airtight container in the fridge for up to 3-4 days. It can also be frozen for longer storage.

Variations:

• Fruits: Try swapping the peaches for other fruits such as apricots, strawberries, or blueberries.
• Flavoring: Add a teaspoon of lemon zest to the cheese filling for a fresh twist.
• Crust: You can experiment with a different crust, such as a crushed biscuit base for a no-bake version.

FAQs:

1. Can I use fresh peaches instead of canned? Yes, fresh peaches work just as well. Make sure to peel and slice them before adding them to the filling.
2. Can I substitute the heavy cream? If you’re looking for a lighter version, you can use yogurt or cream cheese instead of heavy cream.
3. How do I know when the cheesecake is done? The cheesecake is done when the top is golden, and the center is set (it should not jiggle).

This recipe is a versatile and indulgent dessert that will impress your family and friends!