Chrissis Peach Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s), size M
- 1 pinch (s) salt
- 500 g quark, (low-fat quark)
- 0.5 teaspoon ½ lemon (s) - zest, grated
- 2 tablespoon pudding powder, vanilla
- 4 tablespoon sugar
- 1 packet vanilla sugar (bourbon)
- 1 can peach (s), half in natural sweetness (250g drained weight)
- 2 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- First separate the eggs. In a tall mixing bowl, beat the egg whites with a pinch of salt until stiff.
- Then mix the egg yolks with the quark, the grated lemon zest, the custard powder, the sugar and the bourbon vanilla sugar in a bowl until the mixture is a little lighter. Carefully mix in the stiff egg whites with a whisk or scraper.
- Spray a 20cm diameter springform pan with baking spray and sprinkle with the breadcrumbs.
- Then evenly fill the bottom of the springform pan with about half of the quark mixture. Now distribute the drained peach halves in the pan and finally cover with the remaining curd mixture. Smooth the surface and bake in the oven at approx. 175 ° C top and bottom heat for approx. 40-45 minutes.
- A total of 19 pts, with 8 pieces 2.5 pts per piece
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