Peach cheesecake with crumble

Name: Peach cheesecake with crumble
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 400 g Butter; 500 g Flour; 300 g ground almonds without skin; 500 g Sugar; 1 pinch Salt; 8 Eggs (size M); 2 can(s) (425 ml each) Peach halves; 250 g Ricotta; 1 package Vanillin sugar; 1.5 kg Low-fat curd; 2 packages Cheesecake help; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Fat and

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

400 g Butter
500 g Flour
300 g ground almonds without skin
500 g Sugar
1 pinch Salt
8 Eggs (size M)
2 can(s) (425 ml each) Peach halves
250 g Ricotta
1 package Vanillin sugar
1.5 kg Low-fat curd
2 packages Cheesecake help
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Fat and

Directions

1
Melt the butter and let it cool down a little. Mix flour, almonds, 300 g sugar and salt. Add 1 egg and liquid butter and knead into crumbles with the dough hooks of the hand mixer. Grease the fat pan of the oven (approx. 32 x 39 cm), add 1/2 of the dough and press to a flat bottom. Put in a cool place. Put the peaches in a sieve and drain. Mix ricotta, vanillin sugar, 200 g sugar and quark.
2
Stir in 7 eggs individually. Finally, stir in cheesecake aid. Sprinkle the cake with breadcrumbs and spread the peach halves on top. Spread the cheese mixture on top and spread the crumbles over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second level from the bottom for 40-45 minutes. Let it cool down on a cake rack. Cut into pieces 32 pieces
3
1 1/2 hours waiting time