Heavenly Peach Cheesecake

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 pinch of baking powder
• 1 egg(s)
• 125 g butter
• 1 can peach(s) (850ml)
• 3 eggs
• 75 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g sugar
• 750 g low-fat curd cheese
• Lemon peel, grated
• 1 pudding powder, vanilla flavor
• 1 tsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes like from a pastry chef

Make a shortcrust pastry from the ingredients, from flour to butter, and refrigerate for 30 minutes. Drain the peaches. For the quark cream, separate the eggs. Beat the egg whites until stiff peaks form. Cream the butter with the vanilla sugar, salt, and sugar until fluffy. Gradually stir in the egg yolks, then stir in the quark, custard powder, and lemon zest. Slowly fold the egg whites into the quark mixture. Grease and flour a 26 cm springform pan. Pour the shortcrust pastry into the pan and raise the sides to a high position. Pour in 1/3 of the quark mixture, arrange the peach halves on top, and cover the peaches with the remaining quark mixture. Bake in the oven at 175 degrees Celsius for 1 1/4 hours, covering the cake with aluminum foil 20 minutes before the end of the baking time. Dust with powdered sugar before serving.