Lemon cheesecake with peaches

Name: Lemon cheesecake with peaches
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 120 g Pistachio kernels; 2 (approx. 270 g) Peaches; 1 untreated lemon; 4 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 600 g Ricotta cheese; 2 TABLESPOONS Cornstarch; 7 TABLESPOONS Common wheat semolina; 7-10 Tbsp Fat and breadcrumbs; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

120 g Pistachio kernels
2 (approx. 270 g) Peaches
1 untreated lemon
4 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
600 g Ricotta cheese
2 TABLESPOONS Cornstarch
7 TABLESPOONS Common wheat semolina
7-10 Tbsp Fat and breadcrumbs
baking paper

Directions

1
Coarsely chop 100 g pistachios. Wash the peaches, dab dry, cut in half and remove the stone. Cut peach halves into slices about 5 mm thick. Wash lemon hot, rub dry and grate peel. Halve the lemon and squeeze
2
Beat the eggs, 150 g sugar, vanillin sugar and salt until thick and creamy. Mix the ricotta, starch, semolina, lemon zest and juice. Fold in the sugar and egg mixture. Fill 1/3 cheese mixture into the well greased, breadcrumbed box form (30 x 10.5 cm; 7 cm high). Cover with half of the peach slices and sprinkle with half of the chopped pistachios. Repeat the layers again and finish with the cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours
3
Caramelise 50 g of sugar in a pot, quickly stir in 20 g of pistachios with a wooden spoon and place on a piece of baking paper. Let them cool down for about 15 minutes and chop them roughly. Remove the cake and let it cool down on a cake rack. Carefully turn out of the tin, arrange on a plate and sprinkle with pistachio brittle
4
waiting time approx. 2 1/2 hours