If you remember my challenge with Dana from I’ve got Cake and how much fun we had while working on that post, I’m sure you won’t be surprised that I decided to face another challenge. I’ve been following Ginger from Ginger&Bread, and we agreed on making something which always scares us. You know one of those family recipes, that you’ve always wanted to make, but you never had enough courage to try- sounds a bit like Woody Allen I know, but basically that’s what it was. From one conversation to another, we decided to go for cheesecakes, as these ones usually sound complicated and time consuming. Maybe you are not going to believe it, but this is really my FIRST cheesecake I’ve ever made! It’s my mom’s recipe and I’ve always thought it was a very difficult one to follow. Until I made it. Now I think it’s was OK- once you read the recipe carefully and follow all the steps it’s pretty easy- but still requires a lot of time. I honestly admit I went for the easier one from my mom’s “collection”- the one with 24 eggs will have to wait until next time. I decreased the ingredients for about half, and the cake was huge anyway. Make sure you buy good quality cheese- please do not use Philadelphia 😀 Unless you really have to! And yes, this is not a cake for a diet time- and I’m trying to be a good girl and behave- but enough to say my boyfriend and I had almost half of it on Sunday. It was still warm! This cake is a perfect Sunday dessert, so let’s go baking!
Makes 10 big servings, preparation time 1 hour, baking time- 60-65 min, oven temperature- 180 C
- 150 g of flour- any kind
- 100 g of icing sugar
- 100 g of butter- needs to be cold
- 1 tablespoon of cocoa powder
The cheese filling
- 750 g of white cheese- 30% of fat, you can also mix 15% and 30% of fat
- 100 g of butter
- 6 eggs- medium sized
- 200 g of sugar
- 2 tablespoons of potato flour
- 1 teaspoon of baking powder
- vanilla sugar
- canned peaches- 1 big tin of 450 g is enough- you need around 6-7 halves- cut them into smaller pieces
On a working surface place together flour, sugar, butter- chop it- and the cocoa powder. Combine all ingredients together and knead the dough until you’re able to shape a ball, like on the picture below. Once ready, cut it in half and place it in the freezer for about 40 min.
The Cheese filling
In advance separate the eggs- yolks from the whites. Whisk the whites and set aside.
In a glass bowl prepare the fromage. I used a blender to make its consistency smooth.
In a big glass bowl mix together the eggs, sugar, vanilla sugar and butter. Start adding the cheese gradually, until the mixture is nicely creamy.
When you finish adding the cheese, add also the potato flour, baking powder and now you can combine the mixture with the whites. Remember- if you want the cake to be puffy, do not use the food processor to do this. Add gradually the whites, and mix everything slowly. There is no rush. Combine all ingredients evenly.
Prepare the baking form- mine has the diameter of 26 cm. Preheat the oven.
You can take out the dough from the fridge. Now we have to cover the bottom of the baking form- grate one half of the dough, and make sure the bottom is covered evenly like on the pictures below.
Place the cheese filling on the form and place the peaches on the top of the cheesecake.
The very last step is to grate the second half of the dough over the cake. Make sure you cover it evenly. Once done, place the cake in the oven for 1 hour.
One main rule when you bake a cheesecake- no “helpers” in the kitchen trying to open the oven and check if it’s ready! Leave it there in peace and let it get as big as possible 🙂 After 45 min you can try to open the oven and have a quick look. What I did, I left it in the hot oven for another 15 min, after I switched it off.
I have to say I’m very proud of the final result! This recipe is perfect, and it looks like the success is guaranteed! Try and let me know if you liked it. Oh and don’t forget to go & check Ginger’s blog. I’m heading there right now. I’m very curious of her cake!