6 oz unsalted butter or margarine
2 cups all-purpose flour
3 eggs yolks
1/2 cup sugar
1 1/2 teaspoon baking powder

Cheese Filling:

35 oz farmer cheese (mashed or ground)
3/4 cup milk
1 cup sugar
1/2 cup oil
2 eggs
4 eggs yolks
2 teaspoons vanilla pure extract
16 oz  Peach Slices in 100% Real Fruit Juice (optional)
2 heaped tablespoons potato starch
0.7 oz vanilla sugar

On the top:

3 eggs white
1/2 cup sugar
1 tablespoon fresh squeezed lemon juice



Mix the flour with a baking powder. Add egg yolks, butter, sugar, then combine together. Knead until the dough forms into a ball. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape the bottom of the cake.


Whip eggs with sugar. Add ground cheese, sugar, oil, extract, potato starch, vanilla sugar. Mix well. At the end add cold milk and chopped peaches (drain without juice). The filling is rare but it has to be. Place filling into a prepared dough.

Bake at 356 ° F for about 50 minutes.

Top of the cake:

Beat egg whites until soft peaks form and carefully mix with lemon juice.

After 50 minutes, place beaten egg white on the baked cake and bake additional 15 -20 minutes until golden white.

After baking oven set aside lightly, wait to cool and then remove the cheesecake.

We can cut only when it is completely cold.


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