John Myers
Contents
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Ingredients
Ingredients for the baking compound:
- 200 g Margarine or butter
- 200 g Extra fine sugar
- 1 tbsp Bourbon vanilla sugar
- 1 tbsp Orange sugar-own manuf.
- 6 Organic egg yolks
- 1000 g Low-Fat quark drained in the sieve
- 1 Freshly squeezed lemon juice
- 100 g Soft wheat semolina
- 2 pinch Baking powder
- 6 Egg Whites
- 1 pinch Salt
Fruit filling:
- 6 half Drained peach canned food
- Or fruit of your own taste
Instructions
Preparation:
- Put the peaches in a colander and drain well. Possibly use leftovers for a dessert. Separate eggs into yolks and whites. Squeeze the lemon and filter the juice through a tea strainer. Weigh out the semolina and mix with the baking powder.
- Line the bottom of a 26cm springform pan with parchment paper. Lightly grease the edges with margarine and sprinkle with semolina ... the bottom of the pan too. Preheat the oven to 150 ° hot air (170 ° O / U) ... Place the grid on the middle shelf.
Preparation of the filling:
- Mix egg yolks, margarine (butter), sugar and orange sugar in a bowl until frothy. Add the drained quark and lemon juice ... stir in thoroughly as well. Let the semolina slowly trickle in while stirring.
- In another bowl, whip the egg white with the pinch of salt to make very stiff snow ... add to the curd yolk mixture. Thoroughly fold in with a spatula -DON'T beat-. Cut the peach halves into segments.
- Fill a third of the quark mixture into the mold - smooth it out. Distribute the peach segments on the mixture ... top with the remaining quark mixture. Put the tin in the preheated oven and bake for 75 minutes.
- Before the end of the baking time, cover the surface with baking paper if it gets too dark - every oven bakes a little differently. When the baking time is over, switch off the oven ... leave the pan in the oven for 15 minutes (open the oven door)
- Then take the pan out of the oven, loosen the edge with a knife, but let the cake cool completely in the pan. Before cutting, dust it with icing sugar ... and then enjoy it.
Tip:
- I personally like this cheesecake, with "fresh" blueberries (bilberries) spread in the mass, best 😉
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 20.5gProtein: 10.3gFat: 1g
