Fruity cheesecake

Name: Fruity cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 325 g Butter; 300 g Flour; 275 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 500 g Low-fat curd; 1 TABLESPOON Lemon juice; 1 package Pudding powder "Vanilla Flavor"; 1 can(s) (850 ml) Peaches; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and grated coconut

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

325 g Butter
300 g Flour
275 g Sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
500 g Low-fat curd
1 TABLESPOON Lemon juice
1 package Pudding powder "Vanilla Flavor"
1 can(s) (850 ml) Peaches
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and grated coconut

Directions

1
Melt 175 g butter and let it cool down. Mix the flour, 150 g sugar, 1 packet of vanillin sugar and butter first with the dough hooks of the hand mixer, then with your hands to form crumbles. Grease a springform pan (26 cm Ø) and sprinkle with coconut flakes. Put 2/3 of the crumbles into the form, press to a flat bottom, chill
2
Cream 150 g softened butter, 125 g sugar, 1 packet vanilla sugar and lemon zest with the whisks of the hand mixer. Stir in the eggs one by one. Add quark and lemon juice and stir until smooth. Finally stir in the pudding powder
3
Drain the peaches and cut into slices. Spread on the crumble base. Add the quark cream and smooth it down. Spread the rest of the crumble on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Leave to cool in the switched-off oven with the oven door slightly open. Dust with icing sugar. Whipped cream tastes good with it
4
waiting time approx. 3 hours