Japanese cheesecake

Ingredients for 1 servings:

• 1 can peach(s) (450g drained weight)
• 4 packs of quark (250g each)
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 3 tbsp sugar
• 3 tbsp sugar, brown
• 4 eggs, separated
• 4 tbsp cornstarch
• 1 tbsp crème fraîche
• 1 lemon(s), juice
• 2 tbsp maple syrup

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

bottomless cheesecake with peaches and brown sugar

Preheat the oven to 180°C. Grease a 26cm springform pan well. Drain the peaches and puree them. Add the curd cheese; beat until fluffy. Then add the vanilla sugar, baking powder, white and brown sugar, egg yolks, cornstarch, crème fraîche, lemon juice, and maple syrup. Mix everything well. Finally, beat the egg whites until stiff and carefully fold in. Pour the batter into the pan and smooth it out. Bake in the oven for about an hour, depending on the oven. The cake shouldn’t get too dark; you can cover it with aluminum foil towards the end. The skewer test should be used with caution, as the cake is very soft when warm and will firm up as it cools. Carefully loosen the edges and let the cake cool completely. It’s normal for it to shrink slightly.