Cheesecake with peaches
easy
105 mins
105 mins
Ingredients
- 1 can(s) (850 ml) Peaches
- 150 g Flour
- 30 g Icing sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 50 g cold butter or margarine
- 1 Egg Yolk
- 4 Eggs (size M)
- 250 g Low-fat curd
- 250 g Mascarpone (Italian cream cheese)
- 150 g Sugar
- 1 package Vanillin sugar
- 1 package Pudding powder "Vanilla Flavor"
- 50 g Whipped cream
- 7-10 Tbsp Grease
- 1 TABLESPOON Breadcrumbs
- 7-10 Tbsp Icing sugar and pistachios
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Cling film
Directions
- 1
Drain the peaches. Sieve the flour and icing sugar into a bowl. Sprinkle lemon peel over it. Add fat in pieces, egg yolk and 4 tablespoons of water. Knead everything with your hands to a smooth dough.
- 2
Wrap in cling film and leave to rest in the fridge. Separate the eggs for the filling. Mix quark, mascarpone, sugar, vanillin sugar, pudding powder, egg yolk and cream. Grease a springform pan (26 cm Ø). Roll out the dough between 2 layers of cling film to a circle (approx. 30 cm Ø). Line the bottom and the edge of the form with dough and press the edge slightly. Prick the base of the dough several times with a fork. Sprinkle breadcrumbs on the base. Dab the peaches dry with kitchen paper and lay them on the cake base. Beat the egg whites until stiff, carefully fold them into the quark mixture in portions and spread evenly over the peaches.
- 3
Prick the base of the dough several times with a fork. Sprinkle breadcrumbs on the base. Dab the peaches dry with kitchen paper and lay them on the cake base. Beat the egg whites until stiff, carefully fold them into the quark mixture in portions and spread evenly over the peaches. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the lowest rack for 60-70 minutes. Finely chop the pistachios. Sprinkle the cake with icing sugar and pistachios before serving and decorate with mint
Nutrition Facts
330 kcal
37 g
17 g
8 g