Peach and poppy seed cheesecake

Name: Peach and poppy seed cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 290 g Butter; 75 g Icing sugar; 425 g Flour; 5 Eggs (size M); 200 g Sugar; 750 g Low-fat curd; 125 g Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 1 package (250 g) Poppy seed bake (ready-to-bake poppy seed filling); 5 Peach halves from the can; 75 g Almond slivers; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

290 g Butter
75 g Icing sugar
425 g Flour
5 Eggs (size M)
200 g Sugar
750 g Low-fat curd
125 g Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
1 package Pudding powder "Vanilla Flavor"
1 package (250 g) Poppy seed bake (ready-to-bake poppy seed filling)
5 Peach halves from the can
75 g Almond slivers
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Mix 150 g butter in flakes, icing sugar, 250 g flour and 1 egg to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Mix 175 g flour, 75 g sugar and 90 g softened butter with the dough hooks of the hand mixer into crumbles. Put them in a cold place. Roll out short pastry round (approx. 29 cm Ø). Grease a springform pan (26 cm Ø) or springform tray and line with the pastry sheet.
2
Press down the rim. Prick the base several times with a fork and chill. Separate 2 eggs for the cheese mixture. Mix 50 g butter and 125 g sugar until creamy. Gradually stir in 2 egg yolks and 2 eggs. Stir in quark, cream, lemon peel, pudding powder and poppy seed baking. Beat 2 egg whites until stiff and fold in. Fill the mixture into the springform pan. Dice peach halves. Mix crumbles, peach cubes and almond slivers. Spread on the quark mixture.
3
Stir in quark, cream, lemon peel, pudding powder and poppy seed baking. Beat 2 egg whites until stiff and fold in. Fill the mixture into the springform pan. Dice peach halves. Mix crumbles, peach cubes and almond slivers. Spread on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 65-70 minutes. Leave to rest for approx. 10 minutes in the switched off oven. Remove and let cool off. Serve dusted with icing sugar. Serve with whipped cream
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 65-70 minutes. Leave to rest for approx. 10 minutes in the switched off oven. Remove and let cool off. Serve dusted with icing sugar. Serve with whipped cream