Cheesecake with Pear and Peach Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,115 cal. | (196 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 136 g | (117 %) | ||
| Carbohydrates | 588 g | (392 %) | ||
| Sugar added | 140 g | (560 %) | ||
| Roughage | 62.5 g | (208 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 26.4 mg | (220 %) | ||
| Vitamin K | 117.8 μg | (196 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 522 μg | (174 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 114.9 μg | (255 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 5,294 mg | (132 %) | ||
| Calcium | 802 mg | (80 %) | ||
| Magnesium | 331 mg | (110 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 75.2 g | |||
| Uric acid | 550 mg | |||
| Cholesterol | 1,162 mg | |||
| Complete sugar | 439 g |
Ingredients
- For the dough
- 125 grams Pastry flour
- 1 pinch salt
- 2 Tbsps sugar
- 50 grams cold butter (plus more for the mold)
- 1 egg
- For the filling
- 1 Pear
- 1 Peach
- 2 Tbsps lemon juice
- 3 eggs
- 50 grams butter
- 100 grams sugar
- ½ tsp grated Lemon peel
- 2 Tbsps Pear juice
- 500 grams Quark (expressed or well drained)
- 3 Tbsps Semolina
- For the garnish
- 3 sheets gelatin
- 3 sheets gelatin
- 200 milliliters Apple juice
- 250 milliliters Apple juice (clear)
- 4 Peaches
- 4 Peaches
- 4 Pear
- 4 Pear
Preparation steps
For the dough: Place the flour in a bowl with the sugar and salt and make a well in the center. Cut the butter into small pieces and with a pastry blender, cut it into the flour mixture until it resembles coarse crumbs. Add the egg. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 160°C (approximately 325°F) convection. Butter a 22 cm (approximately 8 1/2-inch) springorm pan.
Press the dough with your hands onto the bottom of the springform pan.
For the filling: Peel and core the pear. Peel the peach and remove the pit. Dice both the pear and peach, transfer to a bowl and mix with the lemon juice.
Separate the eggs. In the bowl of an electric mixer, beat the butter with the sugar until fluffy. Gradually add the egg yolks and the lemon zest and beat until well combined. Stir in the pear juice, the drained quark and the wheat semolina. Fold in the stiffly beaten egg whites and the diced fruit. Pour into the springform pan and smooth the top and bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cover halfway through the cooking time with aluminum foil. Turn the oven off, leave the door slightly ajar and let the cheesecake stand in the turned off oven for 10 minutes. Remove and let cool completely in the pan.
For the garnish: Soak the gelatin in cold water and squeeze dry. In a small saucepan, heat the apple juice and dissolve the pressed out gelatin in it. Pour half of mixture over the cake, top with the fruit and then pour the remaining mixture over the fruit. Refrigerate until the topping is set, about 30 minutes.
