Christmas Cheesecake With Walnuts and Peaches

I would like to present you my favourite cake for Christmas Time.

INGRIDIENTS

Dough:

300g plain flour

200g cold unsalted butter

3 tablespoons caster suggar

4 egg yolks (eggwhites will be needed in nut balls)

1 teaspoon baking powder

Nut balls:

250g ground walnuts

3 tablespoons of milk

100g white sugar

1 tablespoon melted unsalted butter

2 egg whites

Cheesecake filling:
(all ingridients at room temperature)

1kg half-fat cream cheese (I use polish cream cheese)

8 eggs (separately yols and whites)

150g unsalted butter

3/4 glass (250ml) of white sugar

3 tablespoons potato starch

Additionally:

2 small jars of pitted sour cherries in light syrup (I use homemade cherries)

1 can peach halves in syrup

TOOLS

food procesor, mixer, bowls, pot, silicone dough pad, spatulas, rolling pin, baking sheet

Place dry ingridients on silicone dough pad or in a bowl. Stir to combine. Then add butter in small pieces . Make a well in the center for yolks.
Mix with a spatula. Then knead the dough until smooth but not too long.
Divide dough in two. One of them cover with cling film and chill. It comes in the top crust.
Second part roll out and fit to your baking sheet. Place pitted sour cherries on the rolled dough.

Boil milk. Mix with nuts. Add melted butter and sugar.
Whip egg whites in dry bowl and combine with nuts gently.

Make small walnut balls by the teaspoon and put on cherries in bakking sheet.

Cut 150g of the butter into chunks and place in food processor.
Whiz for a couple of minutes until creamy, then gradually add the sugar.
Whiz for a few more minutes.
Then add cheese and whiz again until smooth. Add only yolks one at a time while mixing.
At the end pour potato starch into the food processor.
Place whized cheese to big bowl. It will be mix with another ingridients in next step.

In a different bowl beat the egg whites until stiff.
Add small parts of whipped egg whites to the bowl with cheese and mix very gently to combine after each addition. Dice the peaches.
Finally add peaches and mix softly.

Pour cheesecake filling over the dough base. Spread it out evenly.
To make the topping, grate chilled part of dough with a cheese grater directly over the cheesecake.

Bake it in the over for 60-70 minutes in 180°C.
Cover with a piece of tin foil, if browning too much.

Let the cheesecake cool at room temperature. You can also eat freshly baked cake.
It taste the best for me when it's hot!

ENJOY!