Prep time: 25-30 minutes

Cook time: 50-55 minutes

Crust Materials:

• 1 cup flour sifted
• 1/2 cup powdered sugar
• 2 stick unsalted butter
• 2 eggs
• 1 tsp. baking powder

Cheesecake Materials:

• 5 blocks cream cheese at room temp
• 10 egg yolks whipped with 1/4 cup granulated sugar
• 1 cup chopped canned peaches drained
• 6 egg whites (leave the remaining 4 egg whites for topping) beaten to stiff peaks with 1/3 cup granulated sugar
• 4 tbsp. potato starch

Topping Materials:

• 4 egg whites
• ½ cup sugar
• 4 tbsp. unsalted butter melted and cooled
• 1 cup sweetened coconut flakes

Process:

1. Preheat the oven to 375 degrees F and grease a rectangular cake pan (about 9″ x 13″ x 2″) with some unsalted butter or cooking spray.
2. In a medium sized mixing bowl combine the flour and baking powder. Set aside.
3. In a large mixing bowl mix the butter and sugar with a hand held electric mixer.
4. Add in one egg at a time making sure to mix well after each egg.
5. Gradually start to add in the dry ingredients and mix until everything is incorporated.
6. Press the dough into the pan and set aside.
7. In the bowl of a standing mixer fitted with a paddle attachment add in the 10 egg yolks and sugar. Mix for several minutes until pale and fluffy.
8. Start to add in the cream cheese half a block at a time and mix well before adding in the next piece. Once all done set aside.
9. In a large mixing bowl add in the 6 egg whites and start to whip until fluffy and soft peaks appear.
10. Gradually start to add in the 1/3 cup of sugar. Mix well until stiff peaks appear.
11. Add in the potato starch (or corn starch if you don’t have potato starch) and mix just long enough to incorporate the starch.
12. Once incorporated fold the egg whites into the cheese mixture.
13. Add in the chopped peaches and mix gently to combine.
14. Pour the mixture oven the crust in your prepared pan.
15. In the same empty mixing bowl add in the remaining 4 egg whites.
16. Start to whip until soft peaks appear and then gradually add in the the 1/2 cup sugar mixing until stiff peaks appear.
17. Add in the coconut flakes and melted butter and using a spatula combine everything together gently trying not to deflate the egg whites.
18. Pour the mixture over the cheese.
19. Bake 50-55 minutes or until fully cooked through.
20. Cool completely before cutting.
21. ENJOY!