Cheesecake with peaches

Ingredients

Directions

1. 1

   For the dough, put flour, sugar, salt, vanillin sugar, baking powder, egg and cold fat in flakes in a mixing bowl. Knead with the dough hook of the hand mixer. Then knead quickly with cool hands to a smooth dough.

2. 2

   Cover the dough and put it in a cool place for about 30 minutes. In the meantime, wash the lemon thoroughly, rub dry and finely grate the peel. Halve the lemon and squeeze the juice. Wash and halve the peaches, remove the stones and sprinkle the cut surfaces with 2-3 tablespoons of lemon juice.

3. 3

   Roll out the dough into a circle (approx. 34 cm Ø) on a well floured work surface. Place in a well greased springform pan (26 cm Ø) sprinkled with breadcrumbs, press the rim (4-4.5 cm) and prick the base several times with a fork.

4. 4

   Separate the eggs for the curd cream. Beat butter, vanilla sugar, salt and sugar with the whisk of the hand mixer until foamy. Stir in the egg yolks one after the other. Add the quark and lemon zest and stir in.

5. 5

   Sift the pudding powder onto it and stir in as well. Beat the egg white with the whisk of the hand mixer until stiff and fold into the quark mixture in portions. Dab the cut surfaces of the peaches dry with kitchen paper.

6. 6

   Spread approx. 1 cm of quark mixture evenly on the base, press the peaches lightly into the quark mixture with the cut surfaces facing down. Spread the remaining quark on top and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the lower shelf for approx. 1 1/4 hours.

7. 7

   If necessary, cover the cake with parchment or baking paper 20 minutes before the end of the baking time. Take the cake out of the oven and remove from the edge with a sharp knife. Leave to cool in the mould. Remove the cake from the mould and dust the edge with icing sugar.

8. 8

   If desired, serve decorated with lemon balm. Makes about 12 pieces.