Peach cheesecake with pecan nuts

Name: Peach cheesecake with pecan nuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7 ripe peaches (about 130 g each); 125 g Butter; 175 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 75 ml Milk; 80 g Pecan kernels; 750 g Edible quark (40 % fat in dry matter); 2 TABLESPOONS Cornstarch; 7-10 Tbsp Fat and flour; 7-10 Tbsp Fig. 02 + 03: Icing sugar for dusting

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7 ripe peaches (about 130 g each)
125 g Butter
175 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
175 g Flour
1/2 package Baking Powder
75 ml Milk
80 g Pecan kernels
750 g Edible quark (40 % fat in dry matter)
2 TABLESPOONS Cornstarch
7-10 Tbsp Fat and flour
7-10 Tbsp Fig. 02 + 03: Icing sugar for dusting

Directions

1
Score 5 peaches crosswise opposite the stem base. Blanch in boiling water for about 1 minute, remove and rinse in ice water. Peel skin, halve peaches and stone them
2
Cream butter, 100 g sugar and vanillin sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder with milk and pecan nuts alternately into the butter cream. Pour into a greased springform pan (26 cm Ø) sprinkled with flour. Cover with peach halves
3
Mix the quark, 75 g sugar, starch and 3 eggs with a whisk until smooth. Pour the cheese mixture onto the peaches and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour.
4
Wash 2 peaches, halve, stone and dice them. Cook the dices in a small pot at medium heat to a compote, pour into a bowl and chill
5
Carefully remove the cheesecake from the springform pan and decorate with peach compote
6
Figs. 02 + 03: Cake crust with icing sugar Dust
7
waiting time approx. 1 1/2 hours