Indulge in the delightful flavors of a Peach Cottage Cheese Cake that you can enjoy any time of the year. This recipe uses canned peaches for convenience, but fresh peaches work just as well. The combination of creamy cottage cheese and juicy peaches, enhanced with a touch of lemon zest, creates a dessert that’s both aromatic and irresistible.
Servings: 10
Cooking Time: 1 hour
Additional Time: 30 minutes
Ingredients for 10 Servings:
- 6 oz (160 g) flour
- 1 tsp baking powder
- 3 oz (80 g) butter, plus extra for greasing
- 4.5 fl oz (125 ml) heavy cream (10% fat)
- Grated zest of 1 lemon
- 2 eggs
- 3 tbsp sugar
- 11 oz (300 g) cottage cheese
- 1 tbsp cornstarch
- 9 oz (250 g) canned peaches
Instructions:
Prepare the Dough:
- Sift the flour with baking powder into a large bowl.
- Cut the cold butter into cubes and add to the flour. Using a knife or pastry cutter, mix until you get fine crumbs.
- Add the cream and half of the lemon zest. Mix until the dough comes together. Chill in the refrigerator for 30 minutes.
Prepare the Filling:
- Separate the egg yolks from the whites.
- Beat the yolks with sugar, cottage cheese, remaining lemon zest, and cornstarch until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cottage cheese mixture.
Roll Out the Dough:
- Place the chilled dough between two sheets of parchment paper and roll out into a thin layer.
- Transfer the dough to a greased 9.5-inch (24 cm) springform pan.
Assemble the Cake:
- Drain the canned peaches and let the syrup drain completely.
- Spread the cottage cheese filling evenly over the dough in the pan.
- Arrange the peach slices on top of the filling.
Bake:
- Preheat the oven to 400°F (200°C).
- Place the cake on the middle rack and bake for about 45 minutes.
- Let the cake cool slightly, then transfer to a large plate and serve.
Helpful Tip:
For an even creamier filling, press the cottage cheese through a fine sieve and mix with a bit of thick sour cream, cream cheese, or mascarpone before adding it to the filling.
Fun Fact:
This cake can also be made with sweet apricots, ripe plums, or pears, offering a delightful variation each time.
