Peach cheesecake with crispy bottom

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 1 can(s) (850 ml) Peaches
  • 75 g Butter
  • 1 package (150 g) Chocolate cookies
  • 250 g Low-fat curd
  • 500 g Schichtkäse
  • 1 package Vanillin sugar
  • 100 g Sugar
  • 40 g Cornstarch
  • 4 Eggs (size M)
  • 1 TEASPOON crushed pistachio kernels
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wrap a springform pan (26 cm Ø) firmly into aluminium foil from the outside. Drain the peaches in a sieve. Melt butter. Put the biscuits in a freezer bag and crumble them finely with the cake roll. Mix the cookie crumbs and butter, place on the springform pan and press to a smooth base. Mix curd cheese, layered cheese, vanillin sugar and sugar with the whisk of the hand mixer until smooth. Stir in the starch and eggs one after the other.

  2. 2

    Pour 1/3 of the quark mixture onto the base. Spread the peaches on top. Pour the rest of the quark cream over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove from the oven, remove carefully from the edge with a knife and let cool off. Remove from the tin, sprinkle with pistachios

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
28 g
FATS
13 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCake

More Delicious Recipes