Nectarine cream cheese cake
easy
60 mins
60 mins
Ingredients
- 300 g Flour
- 1 egg (weight class 2)
- 1 TABLESPOON Sugar
- 1/2 TEASPOON Salt
- 200 g Butter or margarine
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
- 4 Nectarines
- 2 Eggs (weight category 2)
- 3 packages (200 g each) Double cream cream cheese (60% fat)
- 7-10 Tbsp Juice of 1 lemon
- 100 g Sugar
- 7-10 Tbsp pulp of 1 vanilla pod
Directions
- 1
Sieve the flour onto a work surface. Press a depression in the middle. Add egg, sugar and salt. Spread cold fat in flakes on the edge of the flour. Chop everything with a long knife until the dry and moist ingredients have combined. Then knead quickly with your hands to a smooth short pastry.
- 2
Wrap in cling film and chill for about 30 minutes. Roll out short pastry between 2 layers of cling film to form a circle (32 cm Ø). Grease a pie mould (28 cm Ø). Line with dough and press the rim lightly. Prick the pastry base several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes until golden brown. Remove and let cool off. In the meantime, wash and halve the nectarines and remove the stones. Cut the fruit into not too thin slices. Separate the eggs. Stir cream cheese, egg yolk, lemon juice, sugar and vanilla pulp together until smooth. Beat the egg whites until stiff, fold loosely into the cheese cream and spread the mixture on the pie base.
- 3
In the meantime, wash and halve the nectarines and remove the stones. Cut the fruit into not too thin slices. Separate the eggs. Stir cream cheese, egg yolk, lemon juice, sugar and vanilla pulp together until smooth. Beat the egg whites until stiff, fold loosely into the cheese cream and spread the mixture on the pie base. Place the nectarines in a circle in the cheese cream. Put in a cool place for about 1 hour. Makes about 16 pieces
- 4
Form: Pillivuyt
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