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Polish Baked Peach Cheesecake
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Source: https://recipheon.com/en/recipes/desserts/baked-peach-sernik-polish-cheesecake
About this recipe
Baked peach cheesecake is a classic Polish cheesecake made with twaróg, eggs, and vanilla pudding powder, finished with sweet peach pieces. The fruit adds gentle juiciness to the cheese filling and keeps the cheesecake from feeling too heavy. The pudding powder helps the filling set as it bakes, while the sugar highlights the mild flavor of the twaróg. Cool the cheesecake slowly so the filling sets gradually and slices cleanly after chilling.
Ingredients
750 g finely ground Polish pressed curd cheese (twaróg)
3 eggs
150 g sugar
200 g canned peaches, drained, about 4 halves
40 g gluten-free vanilla pudding powder (cook-and-serve)
150 ml whipping cream (30% fat)
Steps
Preheat the oven to 165°C with top and bottom heat and line the base of a springform pan about 23 cm across with baking paper. Mix the cheesecake twaróg with the sugar, eggs and cream on low speed or with a spatula, just until smooth. Do not beat for long, as excess air encourages the cheesecake to rise too much and then sink.
Add the custard powder without cooking it first. Fold with a spatula only until no dry lumps remain; the mixture should be uniform without prolonged aeration.
Drain the peaches thoroughly, pat away excess liquid and cut into smaller, similarly sized pieces. Transfer the cheese mixture to the springform pan, level it and spread the fruit evenly over the top instead of clustering it in the center.
Bake on the middle rack for 55–70 minutes. The edges should be set and the center should wobble slightly as one piece when you gently move the pan, without ripples of liquid batter. Do not wait until the whole cheesecake is firm and deeply browned; it will also set as it cools.
Turn off the oven, leave the door ajar and keep the cheesecake inside for 30–40 minutes. Then place the pan on a wire rack to cool before covering and refrigerating for several hours, until the center is stable. Do not release the warm cheesecake from the pan or slice it before chilling.
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