Peach cheesecake with Amaretti crumble

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Finely grind the Amarettini (except for 3 tablespoons for decoration) in a universal grinder. Mix flour (up to 1 tablespoon), ground amarettini, baking powder and 100 g sugar. Add warm butter in flakes. Use the dough hooks of the hand mixer to make crumbles. Grease the bottom of a fat pan (32 x 38 cm), pour in 2/3 of the crumbles and press down well. Sprinkle 1 tablespoon of flour over the remaining crumbles and shake everything.

2. 2

   Put the crumbles in a cool place for about 30 minutes. Meanwhile drain the peaches and cut them into slices. Separate the eggs. Stir 175 g sugar and egg yolk until creamy. Stir in quark, sour cream and pudding powder. Beat the egg white with a pinch of salt until stiff, fold into the quark mixture. Pour the quark mixture onto the base. Spread the remaining crumbles and peach slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven and let cool on the tray. Heat up the apricot jam and spread on the peach slices.

3. 3

   Beat the egg white with a pinch of salt until stiff, fold into the quark mixture. Pour the quark mixture onto the base. Spread the remaining crumbles and peach slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven and let cool on the tray. Heat up the apricot jam and spread on the peach slices. Coarsely crumble 2 tablespoons of Amarettini. Decorate the cake with the whole and crumbled Amarettini

Nutrition Facts

KCAL
310 kcal

CARBS
38 g

FATS
13 g

PROTEINS
10 g