Peach Melba Cheesecake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• 70 g butter, cold
• 1 egg(s)
• 500 g peach(s), from the can, drained weight
• 750 g low-fat curd cheese
• 250 ml cream
• 100 ml sunflower oil
• 2 packets of vanilla pudding powder
• 1 pack lemon peel, grated
• 1 pack orange peel, grated
• 3 eggs
• 150 g sugar
• 450 g raspberry jam or raspberry jelly
• 1 tbsp cornstarch
• 1 tbsp water
• some fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 6 hours 10 minutes

Cheesecake with peaches and raspberry glaze

Place the peaches in a sieve to drain. Knead the dough ingredients by hand into a shortcrust pastry and chill. Mix all the cream ingredients together. Grease a round springform pan. Halve the dough. Knead one half onto the base, and shape the other half into a rim, about 3 cm high. Spread a little of the quark mixture onto the base of the dough. Place the peaches on top, cut-side down. Pour the remaining quark mixture over the mixture. Bake the cake in a preheated oven at 180°C (top/bottom heat) for 70 minutes. Then let the cake cool in the pan for 1 hour. Place the jam in a saucepan. Mix the cornstarch with 1-2 tablespoons of water until smooth, add to the jam, and bring to a boil briefly. Let the jam cool for 5 minutes, then carefully spread it over the cake to create a layer. Chill the cake for another 3 hours. Tip: You can also use 500 g of low-fat quark and 250 g of cream quark, which will make the cake even creamier.