Cheesecake with peaches

Ingredients for 1 servings:

• 150 g flour
• 30 g sugar
• ½ lemon(s), the peel
• 4 eggs
• 1 egg yolk
• 50 g butter
• 250 g mascarpone
• 250 g quark (low-fat quark)
• 150 g sugar
• 1 pack of pudding powder, vanilla
• 1 packet of vanilla sugar
• 50 g whipped cream
• 25 g pistachios
• 1 can peach(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the flour with the 30g of sugar and the lemon zest. Add the butter, 1 egg yolk and about 5 tbsp of water and knead well. Form into a ball and chill for 1 hour. Separate the 4 eggs and mix the egg yolks with the cream. Beat the mascarpone with the low-fat quark, sugar, vanilla pudding and vanilla sugar until creamy. Add the egg yolk and cream mixture. Place the shortcrust pastry in a well-greased springform pan and press down the edges. Place the well-drained peaches on the shortcrust pastry base. Beat the 5 egg whites until stiff and carefully fold into the quark mixture. Now carefully pour the mixture over the peaches and smooth it down. Bake in the preheated oven at 160°C (fan oven) for 65 minutes. Remove from the oven after baking and allow to cool in the pan.