A wonderful festive treat :). This is a truly indulgent cheesecake – with a cocoa shortcrust base, a deliciously creamy cheesecake layer with peaches, and a poppy seed and coconut topping. Tall, rich and incredibly satisfying. It’s one of those classic Polish cheesecakes we dream about at Christmas… and once it’s baked, it’s impossible to stop at just one slice ;). Highly recommended!
Ingredients for the pastry:
- 250 g butter, cold and diced
- 5 tablespoons icing sugar
- 5 egg yolks (from large eggs)
- 1 teaspoon baking powder
- 3 cups (450 g) plain flour minus 2 tablespoons
- 2 tablespoons cocoa powder
Place all ingredients in a food processor and blend until a smooth dough forms. Alternatively, make by hand: rub the butter into the flour, cocoa and baking powder, then add the remaining ingredients and quickly knead into a smooth dough.
Divide the dough into two parts, shape into balls, wrap in cling film and freeze for 2 – 3 hours (until firm enough to grate).
Ingredients for the cheesecake layer:
- 500 g semi-fat or full-fat curd cheese, finely ground
- 250 g ricotta
- 1 large egg
- 150 g caster sugar
- 1 packet vanilla custard powder (unsweetened)
- 1 small packet vanillin sugar
All ingredients should be at room temperature.
Mix all ingredients together until just combined. Do not overmix.
Ingredients for the poppy seed and coconut layer:
- 5 egg whites
- a pinch of salt
- 1 cup caster sugar
- 140 g poppy seeds
- 100 g desiccated coconut
Whisk the egg whites with salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until thick and glossy. Fold in the poppy seeds and coconut.
Additionally:
- 2 – 2½ tins peaches in syrup (about 250 g drained fruit per tin)
Drain and chop the peaches.
Method:
Grease and line a deep baking tin (approx. 23 × 35 cm, 6 cm deep).
Remove one portion of dough from the freezer and grate it directly into the base of the tin. Bake at 180°C for about 13 minutes. Arrange the peaches over the warm base, then pour over the cheesecake mixture and level it. Spread the poppy seed and coconut layer on top. Finally, grate the second portion of dough over the surface.
Bake at 175°C for about 60 – 70 minutes. Remove from the oven and allow to cool.
Best enjoyed the next day.
Enjoy!
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