4 eggs
1 kg cottage cheese (I used 500 g of bucket cheese + 500 g of classic cottage cheese)
150 g whipped cream
1 sugar-free cream pudding
160 g icing sugar
1 can of peaches in syrup
meringue foam
5 egg whites
160 g sugar
a pinch of salt
execution
Sift the flour into a bowl, add the baking powder, and stir. Then add the powdered sugar and egg yolks. Dice the cold butter, place it in a bowl, and knead the dough. This can be done by hand or with a food processor. Divide the dough into two parts, one larger and one slightly smaller. Wrap the smaller part in plastic wrap and freeze.
Line a 24 x 24 cm baking pan with parchment paper and spread most of the kneaded dough onto it. Prick the top all over with a fork and refrigerate for about 30 minutes. Then bake in a preheated oven at 180 °C for about 15 minutes, until the dough is lightly golden brown.
Place the cottage cheese in a bowl. I used 500g of classic teardrop-shaped cottage cheese, which I first pureed in a blender. Add to this 500g of cottage cheese from a tub. You can also use 1kg of cottage cheese from a tub, but make sure it’s of good quality and not too runny. Add the eggs to the cottage cheese, then stir in the cream, icing sugar, and pudding powder. Mix briefly. Pour the cheese mixture onto the baked shortcrust pastry base.
Drain the peaches from the syrup, dice them and arrange them on top of the cheese mixture.
Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar while continuing to beat. Beat until the mixture is glossy and pale. Spread the meringue over the peaches.
Take the reserved dough out of the freezer and grate it directly onto the cheesecake.
Place the baking tray in the oven preheated to 160 degrees and bake for about an hour.
