John Myers
Cheesecake with Peaches
The perfect cheesecake with peaches recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 250 g Flour
- 70 g Sugar white
- 1 Egg
- 100 g Cold butter
- For covering:
- 1 big can Peach halves
- Semolina
- For the cheese mixture:
- 250 g Mascarpone
- 250 g Quark
- 3 Eggs
- 150 g Sugar white
- 1 packet Custard powder
- 1 packet Vanilla sugar
- 250 Milliliters Cream
- Pour the peaches into a colander and drain well.
- Make a shortcrust pastry from the flour, sugar, egg and the cold butter. Shape the dough into a ball, wrap in foil and chill for approx. 45 minutes.
- Separate the eggs and set the egg whites aside. Whisk the egg yolks with the cream in a bowl.
- In a mixing bowl, beat the quark, mascarpone, sugar, vanilla sugar and custard powder until creamy. Add the egg yolk and cream mixture and stir in. Beat the egg whites until very stiff and fold in.
- Pour the shortcrust pastry into a prepared springform pan, roll it out on the base and pull up an approx. 4 cm high edge. Now sprinkle the ground with semolina. Spread the peach halves on the bottom and distribute the mixture on top.
- Now place the cake in the oven preheated to 175 degrees (convection) and bake for approx. 65 – 70 minutes. If it gets too dark, cover with aluminum foil for the last 30 minutes. After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the rim and let it cool down.
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