Cheesecake with peaches and crust

Ingredients for 1 servings:

• 200 g flour
• 3 tbsp powdered sugar
• 100 g low-fat margarine
• 1 egg yolk
• 1 lemon(s), organic, zest
• 600 g peach(s) (alternatively 480 g canned peach without sugar)
• 2 eggs
• 450 g low-fat curd cheese
• ½ pack of vanilla pudding powder for cooking
• 60 g sugar
• 1 tbsp lemon juice
• 2 tbsp peach liqueur
• 65 ml milk, low-fat
• 2 drops of liquid sweetener
• 4 tbsp apricot jam, reduced calorie

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 15 minutes

low-fat, for a 28 cm springform pan

For the base, knead the flour, powdered sugar, low-fat margarine, egg yolk, and lemon zest into a smooth dough. Wrap in cling film and chill for about 30 minutes. Preheat the oven to 180°C (fan). Line the bottom of a 28cm springform pan with baking paper, roll out the dough, and press up the edges. Bake in the preheated oven for about 15 minutes on the middle rack. Cool on a wire rack. For the topping, cut the fresh peaches crosswise, place them in a bowl, and blanch them in boiling water. Peel off the skin and cut into wedges. If using canned peaches, drain them in a sieve and cut into wedges. Separate the eggs. Mix the low-fat quark with the egg yolk, custard powder, sugar, lemon juice, peach liqueur, and milk, and season with sweetener. Beat the egg whites until stiff peaks form and carefully fold in. Spread the peach slices on the base and cover with the quark mixture. Bake the cake in a preheated oven at 180°C for approximately 50 minutes on the middle rack. Cool on a wire rack. Heat the apricot jam, stir until smooth, and glaze the cooled cheesecake with it. According to the old WW calculation, one slice of cake has 3.5 points.