Urmeli's small, delicate, creamy peach cheesecake

Ingredients for 1 servings:

• 200 g peach(s) from the can or fresh
• some flour
• 3 large eggs
• 1 dashes lemon juice
• 1 pinch of salt
• 375 g low-fat curd cheese
• 200 g sour cream
• 200 g cream
• 125 g sugar
• 1 packet of Bourbon vanilla sugar
• 10 drops of vanilla flavor
• 5 drops of lemon flavor
• ½ tsp lemon zest
• 1 tbsp rum
• 2 packets of vanilla pudding powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 45 minutes

without bottom

Preheat the oven to 150°C (top/bottom heat). Line the bottom of a 24cm springform pan with baking paper, then grease and flour it. Drain the peach halves well, then dice them finely and place them on kitchen paper to absorb any remaining liquid. Dust the peach pieces with a little flour to prevent them from sinking into the quark mixture. Separate the eggs and beat the egg whites with lemon juice and salt until stiff peaks form. In a large bowl, mix the egg yolks with the quark, sour cream, cream, sugar, vanilla sugar, vanilla flavoring, lemon flavoring, lemon zest, rum, and custard powder for about 8 minutes until thick and creamy. Finally, lightly fold in the beaten egg whites. Pour half of the mixture into the pan. Spread about half of the peach cubes evenly on top. Pour in the remaining quark mixture and top with the remaining peach pieces. Bake for about 70-75 minutes; it should not get dark. Let the cake stand in the turned-off oven for about 30 minutes, then remove it from the oven and let it cool completely on a wire rack. It’s best to let it cool completely overnight in the refrigerator and then remove it from the pan to serve the next day. If you like, sprinkle it with powdered sugar. You can also use other fruit.