Cheese mass:

Beat the soft butter with the sugars until fluffy.

Gradually add the eggs, mixing constantly.

Add cottage cheese and vanilla pudding, mix until combined.

Beat the egg whites until stiff peaks form and gently fold them into the cheese mixture with a spoon.

Peaches:

Drain, dry and cut into smaller pieces.

Assembling the cake:

Place the cheese mixture on the shortcrust pastry in the form.

Arrange the peach slices on top of the mixture.

Grate the frozen part of the dough on a large grater and spread it evenly over the peaches.

Baking:

Bake in an oven preheated to 180°C (top-bottom) for approximately 1 hour.

After baking, leave the cheesecake in the turned-off oven with the door ajar until it cools down.

Enjoy! 🥧