Cheesecake with peach and coconut is, along with cheesecake on short cocoa pastry, one of my favourite cheesecakes. It is a cheesecake with a shortcrust base, which, in addition to the cheese mass, contains fruit and sweet coconut meringue. Although this is not a cake that can be made in 5 minutes, it can be prepared quite quickly. This cake is a great dessert served on a special occasion but also without any occasion.
To prepare cheesecake with peach and coconut, start by making the shortcrust pastry. After chopping the ingredients and kneading the pastry, place it in the refrigerator for an hour. Then roll it out, put it on a baking tray and bake it. In the meantime, prepare the cheese mass. Rub the butter with powdered sugar and vanilla sugar, add egg yolks, cheese, potato flour, baking powder and whipped egg whites. Pour the mixture onto the pre-baked pastry, place the canned peaches on it and bake for another 40 minutes. 10 minutes before adding the coconut meringue, start making it. Whisk the egg whites with sugar, add coconut and baking powder. Spread the meringue relatively quickly on the baked cheesecake and finish the baking with another 20 minutes. Cut the cake after it has been cooled down. I encourage you to try the recipe for cheesecake with peach and coconut and enjoy.
Ingredients for cheesecake with peach and coconut.
- 300 g all-purpose flour + extra for dusting
- 2 egg yolks
- 1 egg
- 200 g cold butter
- 100 g powdered sugar
- 1 full teaspoon of baking powder
- 1 kg quark cheese
- 150 g powdered sugar
- 3 egg yolks
- 1 vanilla sugar (32 g)
- 3 egg whites
- 2 tablespoons of potato flour
- a pinch of baking powder
- 100 g soft butter
- 100 g powdered sugar
- 4 egg whites
- 80 g shredded coconut
- 1/2 teaspoon of baking powder
- canned peaches (820 g with syrup, peaches 470 g)
How to make cheesecake with peach and coconut.
Preparation of shortcrust pastry.
Pour flour into a mixer bowl, add powdered sugar, baking powder and cold butter cut into cubes. Chop it. When the ingredients start coming together, add the egg and yolks and mix for a moment until you obtain a compact pastry. Take the pastry out onto the counter, sprinkle it lightly with flour and shape it, then wrap it in cling film and put it in the fridge for an hour. Once the time is up, remove the pastry, sprinkle it with flour and roll it out. Place the rolled out pastry on a baking tray, prick the pastry in several places with a fork and put it in the oven preheated to 175 degrees Celsius for 15 minutes.
Preparation of cheesecake mass.
Put the soft butter into a bowl, add powdered sugar and vanilla sugar. Rub for a few minutes until it obtains a fluffy and creamy consistency. Next, add the yolks, then the cheese, potato flour and baking powder. In a separate bowl, whisk the egg whites until stiff and when ready, mix them into the cheese mixture. Spread the cheese mass onto the pre-baked shortcrust pastry and arrange the quartered peaches on top. Place the cheesecake in the oven preheated to 175 degrees Celsius for 40 minutes.
Preparation of coconut meringue and assembly of the cake.
Pour the egg whites into a bowl and whisk them until stiff. Add powdered sugar in smaller batches and continue whisking. Then, mix in the coconut and add baking powder. Carefully remove the cheesecake from the oven, pour the coconut meringue over it, spread it evenly, and put the cake back in the oven for 20 minutes. Let the baked cheesecake cool completely before slicing.
Good to know when making cheesecake with peach and coconut.
I baked the cake in a metal baking tray measuring 25 by 35 centimetres.
The shortcrust pastry in this cheesecake is quite thick and if you prefer a smaller amount of pastry in your cheesecake, prepare it with 2/3 of the amount of ingredients given in the recipe. In this case, the baking time for the shortcrust pastry is 10-12 minutes.
The shortcrust pastry can be prepared on a pastry board, using a kitchen mixer or food processor. I chose a food processor.
Do you like cheesecakes? If so, try our recipe for Poppy seed cheesecake.