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Delicious peach cheesecake on a chocolate shortcrust pastry base. It is a little like the classic Polish sernik kr\u00f3lewski, but only because of the chocolate shortcrust pastry; it is also simpler to make. An excellent recipe for using canned or syrup-preserved fruit. The shortcrust pastry, both as the base and as the crumble topping, is simply unbeatable!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate shortcrust pastry:<\/span><\/p>\n

\n
• 125 g butter, cold and cut into cubes<\/li>\n
• 120 g icing sugar<\/li>\n
• 2 egg yolks, from large eggs<\/li>\n
• 300 g plain flour<\/li>\n
• 25 g cocoa powder<\/li>\n
• 1 tsp baking powder<\/li>\n
• 2\u20133 tbsp soured cream, chilled<\/li>\n<\/ul>\n

  Sift the plain flour, baking powder and cocoa powder. Add the butter and quickly chop together with a knife until the mixture resembles crumble. Add the remaining ingredients and quickly knead the dough (you can also mix it in a food processor).<\/p>\n

  Shape the dough into a ball and divide it into 2 portions. Wrap each portion in cling film, flatten slightly and place in the freezer for approximately 2 hours.<\/p>\n

  Ingredients for the cheesecake mixture:<\/span><\/p>\n

  \n
  • 750 g full-fat or semi-fat curd cheese, ground three times<\/li>\n
  • 160 g soured cream<\/li>\n
  • 3 large eggs<\/li>\n
  • 1 packet of vanilla-flavoured custard powder (40 g)<\/li>\n
  • 200 g caster sugar<\/li>\n
  • 16 g vanillin sugar<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    Place all the ingredients for the cheesecake mixture in the bowl of a stand mixer and mix just until combined (do not mix for too long, so as not to unnecessarily aerate the cheesecake mixture).<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 1 large tin of peaches in syrup, cut into thicker slices<\/li>\n<\/ul>\n

      Method:<\/strong><\/p>\n

      Grease a 22 x 30\/32 cm baking tin with butter and line with baking paper.<\/p>\n

      Grate one portion of the frozen dough over the tin using a box grater, spreading it evenly. Pre-bake at 175\u00b0C for approximately 10 minutes. Remove from the oven and pour the cheesecake mixture over the pre-baked pastry. Smooth the surface. Arrange the peach slices over the cheesecake mixture. Then grate the second portion of dough over the top.<\/p>\n

      Bake the peach cheesecake with chocolate shortcrust pastry for approximately 1 hour at 170\u00b0C. Leave to cool in the oven with the door slightly ajar, then remove and place on the worktop.<\/p>\n

      The peach cheesecake with chocolate shortcrust pastry can be stored at room temperature.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Delicious peach cheesecake on a chocolate shortcrust pastry base. It is somewhat reminiscent of Polish sernik kr\u00f3lewski, but only because of the chocolate shortcrust pastry; it is also simpler to make. An excellent recipe for using canned or syrup-preserved fruit. <\/p>\n","protected":false},"author":1,"featured_media":17713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[107,121,156,113,328,142],"duration":[],"tag_group":[],"class_list":["post-17712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-cocoa-powder","tag-curd-cheese","tag-custard-powder","tag-egg-yolks","tag-peach","tag-soured-cream"],"acf":[],"yoast_head":"\n