Polish cheesecake

Preparation

1. We preheat the oven to 180º with heat up and down.

2. For the mass:

   We put all the ingredients for the dough in the glass and program 30 seconds, glass closed and spike speed.

3. We stretch this dough on a floured surface.

4. Grease the mold that we are going to use with a little butter and place the dough. We stretch it well so that the entire base is covered.

5. For the filling:

   We clean the glass with kitchen paper to remove any remaining dough.

6. In the glass, add the yolks, the cheese, the milk, 250 g of sugar, the oil and the two envelopes of instant custard preparation. We mix during 1 minute and 30 seconds, at speed 6.

7. We cover the dough with this mixture and level it.

   We bake for 50 minutes at the same temperature.

8. With 10 minutes remaining, we prepare the meringue.

9. For the meringue:

   In the clean and dry glass we add 100 g of sugar and pulverize it during 15 seconds, progressive speed 5-7-10. We withdraw.

10. We place the butterfly on the blades and add the whites, the icing sugar and a pinch of salt.

11. We program 6 minutes, speed 3 1/2, without beaker.

12. After 50 minutes we take the cake out of the oven. The filling will be seen that it is still slightly curdled but nothing happens.

    We put the meringue in a pastry bag and decorate the cake until it is covered.

    If we do not have a pastry bag we can spread the meringue with a spoon and make peaks with the back of it.

    We put the cake back in the oven and leave it for another 10 minutes at 180º.

13. Let it cool completely before placing it on a tray and serving it.