Peach Cheesecake

Ingredients

• 75 g sugar
• 150 g butter
• 300 g flour
• 1 egg
• butter (for the pan)
• 4 eggs
• 750 g low-fat quark
• 175 g sugar
• 1 untreated lemon (zest and juice)
• 80 g Butter
• 1 packet vanilla pudding powder
• 1 tsp Baking powder
• 75 g fine wheat semolina
• 500 g peaches (half) canned

Instructions

1. 1.

   For the shortcrust, quickly knead the ingredients into a smooth dough, wrap in foil and chill for 30 minutes.

2. 2.

   Preheat the oven to 175°C with top and bottom heat. Roll out the dough on a buttered baking sheet and bake for about 15 minutes. Then increase the oven to 200°C fan mode.

3. 3.

   For the filling, separate the eggs, mix quark, sugar, yolks, lemon zest and juice. Melt butter, let it cool slightly, then fold in. Mix pudding powder with baking powder and semolina, stir into the quark mixture. Whisk egg whites until stiff, fold into the semolina-quark blend. Spread smoothly over the shortcrust base. Top with well-drained peaches and bake for 40-45 minutes until golden brown. If the cake darkens too much, cover with foil.

4. 4.

   Remove, cool, cut into pieces and serve.