Polish peach and streusel cheesecake

    1 hour 45 min

    This Polish cheesecake traybake has a rich biscuit base, a quark cheese filling and a crunchy meringue layer topped with chopped peaches. It is served on special occasions, such as Christmas and Easter. The texture and flavour will depend on the type of quark cheese you use. The most typical Polish quark used to make this cheesecake would be rather rich and crumbly, making the texture rich and filling. If the quark is very runny and creamy - the cake will be softer in texture.

    2 people made this

    Makes: 1 traybake

    • Cheesecake base
    • 450g plain flour
    • 3 teaspoons baking powder
    • 250g cold butter, cubed
    • 5 egg yolks
    • 3 tablespoons icing sugar
    • 1 tablespoon soured cream
    • Cheesecake filling
    • 1kg quark cheese
    • 250g butter, softened
    • 2 eggs
    • 150g icing sugar
    • 1 lemon, juiced
    • 2 packets vanilla pudding powder (see note)
    • Meringue topping
    • 5 egg whites
    • 150g caster sugar
    • 1 tablespoon plain flour
    • 800g tinned peaches, well drained and chopped

    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

      For the cheesecake base:

    1. Mix flour with baking powder; rub in cold butter cubes until mixture is crumbly. Add egg yolks, icing sugar and soured cream; mix quickly so the mixture just comes together. Wrap 1/4 of the mixture in cling film and place in freezer.
    2. Arrange the remaining mixture on the base of a large baking tin (about 30x25cm) and smooth out the surface. Keep refrigerated until ready to use.
    3. Cheesecake filling:

    4. Mix the quark cheese, 250g softened butter, 2 eggs, 150g icing sugar, lemon juice and vanilla pudding mix together in a large bowl.
    5. Meringue layer:

    6. Mix 5 egg whites with 150g caster sugar and 1 tablespoon flour to make a white fluffy, soft meringue.
    7. Preheat the oven to 200 C / 180 Fan / Gas 6.
    8. Assemble and bake:

    9. Remove baking tin from fridge; cover the chilled base with the quark filling and place chopped peaches on top. Cover the peaches with the meringue and smooth over the top.
    10. Remove the remaining base mixture from the freezer and grate or sprinkle small pieces over the meringue topping.
    11. Bake in preheated oven for 1 hour if using a fan oven, slightly longer if using a regular oven.
    12. Cool on a wire rack. Slice into squares when completely cooled.

    Vanilla pudding powder

    Polish brands of vanilla pudding powder are available in larger supermarkets in the Global food section, or in Polish shops. Look out for sachets with 'budyn' on the label. Winiary is a popular brand.

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