Solero cheesecake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 70 g sugar
• 1 large egg(s)
• ½ tsp baking powder
• 500 g curd cheese, 20%
• 1 cup sour cream
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 200 g sugar
• 1 large egg(s)
• ½ lemon(s), grated peel
• 1 dashes lemon juice
• 500 ml milk
• 1 can pie peaches
• 350 ml passion fruit juice
• 2 packs of vanilla sauce powder, no cooking

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

the taste is reminiscent of the well-known cocktail

Quickly knead the flour, butter, sugar, an egg, and baking powder into a shortcrust pastry and chill briefly. In the meantime, drain the peaches for the cake (cut into wedges) well and prepare the quark mixture as follows: Mix the custard powder with a small amount of the milk until smooth, then mix with the quark, sour cream, egg, sugar, vanilla sugar, the zest of half a lemon, and a dash of lemon juice (or a little lemon oil) until smooth. Only add the remaining milk at the end and then mix briefly on the lowest speed to minimize bubbles. If it is very foamy, let the mixture rest for a while and then tap the bowl firmly on the surface a few times to burst the largest bubbles. The bubbles don’t affect the taste, but they do give the cake a slightly pockmarked surface 😉 Now line a greased and floured springform pan with the shortcrust pastry, leaving a maximum of 2 cm free at the top (otherwise the quark mixture may overflow and stick to the cheesecake, causing it to crack). Place the well-drained peaches (pat dry with kitchen paper if necessary) in three circles on the shortcrust pastry, from the outside in, leaving a gap of a good centimeter between each circle. Finally, fill everything with the quark mixture, which will spread evenly. Bake in the preheated oven on the lowest (!) rack for 60 minutes at 170°C (top/bottom heat). Then let it cool slowly in the oven for another hour before removing it. During this time, do not open the oven door if possible to prevent cracks in the surface. Once the cake has completely cooled (after about another 2 hours), spread the passion fruit cream on top. To do this, whisk 350 ml of passion fruit juice with two sachets of vanilla sauce powder (without cooking; the sachets are usually intended for 250 ml of milk) until smooth. This creates a spreadable mixture that can now be spread on the cheesecake. This cake is perfect to make the day before and actually tastes best then. It’s truly refreshing when slightly chilled!