Cheesecake with peaches

Ingredients for 1 servings:

• 4 tbsp apricot jam
• 4 cl apricot liqueur
• 6 sheets of white gelatin
• 300 g peach(s), halves, from the can
• 250 ml cream
• 500 g quark
• 2 tbsp vanilla sugar
• 250 g yogurt
• 1 tbsp powdered sugar, for dusting
• 100 g sugar
• 5 eggs
• 2 tbsp water
• 100 g flour
• 1 pinch of salt
• 2 tsp baking powder
• 40 g cornstarch
• 1 lemon(s), untreated, grated peel

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 10 minutes

Line a springform pan with baking paper. Preheat the oven to 180°C (fan/convection oven). Sponge cake: Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with 2 tablespoons of water, the sugar, vanilla sugar, and lemon zest until very foamy. Gradually fold the flour, baking powder, salt, and cornstarch into the egg yolk mixture along with the beaten egg whites. Pour the batter into the springform pan and bake in the oven for about 35 minutes (test with a skewer). Then remove the sponge cake, let it cool completely, remove it from the pan, and cut it in half horizontally. Filling: Drain the peaches well. Spread the jam over the cake base and place it in the springform pan. Decorate with a peach wreath. Soak the gelatine in cold water. Mix the quark with the yogurt, powdered sugar, and vanilla sugar until smooth. Squeeze out the gelatine, gently heat it with the liqueur in a small saucepan over low heat, let it melt, and stir in 2-3 tablespoons of the quark mixture. Then quickly fold this mixture into the remaining quark mixture. Whip the cream until stiff and fold it into the quark mixture. Pour onto the base and smooth it down. Place the sponge cake lid on top and press down lightly. Chill for at least 3 hours. Remove from the tin, cutting off the edges all around with a knife, and serve dusted with powdered sugar.