Cold cheesecake with peaches

Ingredients for 1 servings:

• 1 bag of jelly, green (for 500 ml liquid)
• 1 bag of jelly, yellow (for 500 ml liquid)
• ½ bag of red jelly (for 500 ml of liquid)
• 1 pack of gelatin
• 2 packs of quark (500 g each)
• 100 g sugar
• 1 can peach(s)
• 350 ml water, hot

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

simple, gluten-free, Polish style

Prepare a cake tin, line with baking paper if necessary (to make it easier to remove the cake from the base). Remove half of the peaches from the can, drain well, and chop into small, bite-sized pieces. Set the other half aside for later. Place one packet of jelly (e.g., green) into a large bowl. Add half a packet of gelatin and about 2-3 tablespoons of sugar. Then add about 100 ml of hot water and stir until the ingredients have dissolved. Then stir in one packet (about 500 g) of quark. When the mixture looks smooth, add half of the chopped peaches and pour everything into the cake tin. Place in the refrigerator for about 30-60 minutes until the mixture sets. Repeat this last step with the yellow jelly. Also place in the refrigerator for about 30-60 minutes. Cut the remaining peaches into semicircles and place them on the cooled cheesecake. Now prepare half a package of red jelly as a topping. Return it to a bowl, add about 1 tablespoon of sugar, and pour in about 150 ml of hot water. Stir until all ingredients are dissolved. Then pour it into the baking dish on top of the peaches. Return it to the refrigerator until it sets. This will take about 30-60 minutes, or longer.