Cheesecake with peach topping

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, salt and baking powder in a bowl. Add 1 egg and 175 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for approx. 30 minutes

2. 2

   Roll out the dough round (approx. 34 cm ∅) on a work surface dusted with flour. Place the dough in a greased springform pan (26 cm ∅) and press down at the edges

3. 3

   Melt 125 g butter and let it cool down. Mix the quark, 150 g sugar, 2 eggs and pudding powder with the whisk of the hand mixer until smooth. Also stir in lemon juice and butter. Finally, stir in the milk with a whisk. Pour the curd mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 30 minutes

4. 4

   Drain the peaches, cut them into slices and spread them in rings on the quark mixture, bake for another 45 minutes at the same temperature. Remove the cake from the oven. Heat apple jelly and orange liqueur in a pot while stirring, let simmer for about 3 minutes. Brush the peach slices with it. Sprinkle with chopped pistachios. Let the cake cool down

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
36 g

FATS
18 g

PROTEINS
10 g