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Bottomless Peach Cheesecake

5 from 6 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 170 kcal


  • 80 g Butter or margarine
  • 130 g Sugar
  • 1 packet Vanilla sugar
  • 4 Eggs, separately
  • 1 packet Vanilla custard powder
  • 4 tbsp Semolina
  • 1 pinch Salt
  • 500 g Quark
  • 6 Peaches
  • 1 shot Rum


  • Beat the egg whites with a pinch of salt until stiff and set aside. Mix the egg yolks with butter, sugar and vanilla sugar for a few minutes on the highest setting with the hand mixer until creamy.
  • Drain the quark and stir into the egg yolk mixture with the semolina and vanilla pudding powder. Round off with a dash of rum (alternatively Grand Marnier). Carefully fold in the egg whites.
  • Put the dough in a greased and floured springform pan (26 cm diameter) and smooth it out. Halve the peaches, core them and cut into wedges. Spread on the cake and press in gently.
  • Bake in the preheated oven at 170 degrees top / bottom heat on the middle rack for about 60 minutes until golden. Then let the cake stand for a few minutes in the switched off and open oven, then it will not fall in so quickly.
  • Brush the still warm cake with peach or quince jelly (warm up briefly beforehand).


Serving: 100gCalories: 170kcalCarbohydrates: 29.8gProtein: 10.3gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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