Caramelized Soufflé Cheesecake with Vineyard Peaches (Bernd Neuner)

Briefly stir together the sugar, butter, salt, vanilla pulp and lemon zest until smooth. Then knead in the flour. Two thirds of the shortcrust pastry is rolled out and placed in a baking pan. At 200 degrees, the base is almost completely baked. Grease the edge of the pan and place the remaining shortcrust pastry on the edge. Then arrange the peaches in a circle on the base.

Beat 2,190 g egg white (from approx. 6 eggs, size L) and gradually add sugar and salt.

Boil the milk, sugar, 40 g egg yolks (approx. 2 eggs) and vanilla pudding powder to a firm cream. Add lemon zest, salt and vanilla pulp. As soon as the cream is cooked, stir in the low-fat quark. Then the prepared egg whites are carefully lifted and the quark-vanilla mixture is lifted.

Now fill everything into the mold and bake at 190 ° C to 200 ° C for about 45 to 55 minutes. As soon as the cake browns slightly and the quark mixture comes up, the cake is taken out of the oven for about 3 to 5 minutes. The curd mass now settles again. This ensures that the curd does not start to boil. Otherwise the cake would collapse or tear. Repeat this process twice, always at intervals of approx. 10 to 15 minutes. Then let the cake cool in the pan. Remove from the mold slightly lukewarm.

Sprinkle with brown sugar and caramelize with a bunsen burner. Roast 100 g of sliced ​​almonds and place on the edge. Brush the top with honey, then place the sliced ​​almonds. Finally, sprinkle with chopped pistachios as a decoration.