I have figured out this cheesecake recipe after experimenting and trying out different combinations for many years. Finally I am really happy with the result! It has a crispy base and firm and creamy filling with a refreshing accent of mild fruit.
Recipe for 24 cm round cake tin (10-12 slices)
- 100g butter
- 100 g wholegrain flour
- 100 g rolled oats
- 150g sugar
- 1/2 tsp vanilla sugar
- 500g quark
- 400g milk 200g sour cream (creme fraiche)
- 250g sugar
- 2 tsp vanilla sugar
- 70g vanilla pudding powder
- 800g cane of peach halves in syrup
- Optional: another 800g cane of peach halves in syrup for decoration
- Melt butter
- In a bowl mix flour, rolled oats, sugar and vanilla sugar, add melted butter and mix well, rub it with your fingers. It will be quite try mixture, but that’s ok.
- Cover your cake tin with baking paper or smear it with butter and spoon the mixture in the tin and press it with your palms to form a strong layer on the bottom of the tin.
- Preheat the oven to 180C and bake the base for 10 min or until it starts to get slightly golden, then remove from the oven.
- In a bowl mix together all the ingredients for the filling except for peaches and mix very well. I like to use electric mixer for this. The mixture will be quite liquid, but do not worry it will firm up after baking
- Take the peach halves out of the syrup and cut into cubes.
- Mix the peaches into the filling
- Carefully pour or spoon the filling in the cake tin on top of the base.
- Bake with 180C for 1 h.
- When the cake is ready let it cool down and the best is to keep it in the fridge overnight or at least 2h before serving.
- Open another cane of peach halves in syrup cut the peaches into slices and decorate the cake right before serving.