John Myers
Bottomless Peach Cheesecake
The perfect bottomless peach cheesecake recipe with a picture and simple step-by-step instructions.
- 80 g Soft butter or margarine
- 130 g Sugar
- 1 packet Vanilla sugar
- 4 Pc. Eggs, separately
- 1 packet Vanilla custard powder
- 4 tbsp Semolina
- 1 pinch Salt
- 500 g Quark
- 6 Pc. 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).
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