Summer Sun Cheesecake

Ingredients for 1 servings:

• 250 g rusks, sponge fingers or biscuit crumbs
• 125 g butter (low-fat butter is also possible)
• 1 pack of gelatin, ground
• 500 g low-fat curd cheese
• 250 g cream cheese
• e.g. sugar or sweetener
• 1 lemon(s), juice
• 4 nectarines
• 200 g cream
• 2 nectarines
• 50 g butter
• 50 g sugar
• 75 g hazelnuts, roughly chopped or sliced

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Fresh cheesecake NO baking with nectarines and hazelnut caramel

Finely grind the biscuits and melt the butter. Mix both together, spread them on the bottom and sides of a greased springform pan, and press them down. Chill. Soften the gelatin according to the package instructions. Mix the low-fat quark, cream cheese, sugar/sweetener, and lemon juice. Dissolve the gelatin, stir in 3 tablespoons of the quark cream, and then beat the gelatin mixture into the remaining quark cream. Dice the nectarines and stir in. Finally, whip the cream until stiff peaks and fold in. Spread the quark cream on the cake base. Chill. Once the surface has firmed slightly, bring the butter for the hazelnut caramel to a boil with the sugar, stirring constantly, until caramelized. Stir in the hazelnuts. Remove from the heat. Cut the remaining two nectarines into wedges and arrange them decoratively on the cake. Spread the caramel mixture into the gaps. Chill for at least another 3 hours, then carefully loosen the sides of the springform pan.