Classic German Cheesecake with Peaches: A Delightful Fruit-Infused Dessert

This traditional German cheesecake (Käsekuchen) recipe brings a delightful twist with its fruit layer, featuring succulent peaches atop a crispy shortcrust base. The creamy filling is made from quark and enhanced with vanilla custard for a rich flavor, making this dessert both luxurious and comforting. This recipe uses a blind-baked crust to ensure it remains crisp, providing a perfect contrast to the soft, creamy filling.

Why You’ll Love This:

This cheesecake is ideal for those who appreciate the classic creamy texture of a good cheesecake with the added delight of fruit. The use of quark makes the filling lighter than traditional cream cheese cakes, offering a refreshing change. The peaches add a sweet, tangy flavor that complements the vanilla-infused filling beautifully.

Perfect Occasion:

This cheesecake is perfect for family gatherings, holiday meals, or any festive occasion. It’s particularly suitable for summer when peaches are in season, but canned peaches allow you to enjoy this dessert year-round. Serve it at your next brunch or as a special treat after a family dinner.

Decoration Tips:

Before serving, you can garnish the cheesecake with additional fresh or canned peach slices for an extra touch of elegance. A light dusting of powdered sugar or a drizzle of peach syrup can enhance the visual appeal and add more flavor. For a festive look, sprinkle some crushed almonds or pistachios around the edges of the cheesecake.

Ingredients:

• For the Shortcrust Pastry:
  • 125g butter
  • 170g flour
  • 25g sugar
  • 1 tsp baking powder
  • A dash of vanilla essence
• For the Filling:
  • 500g quark (or substitute with a similar creamy cheese if quark is not available)
  • 1 package of vanilla custard powder
  • 120g sugar
  • 80ml vegetable oil
  • 100ml milk
  • 2 egg yolks
  • 2 egg whites, beaten to stiff peaks
  • 1 can of peaches, drained

Instructions:

1. Prepare the Shortcrust Pastry:
   • Knead together butter, flour, sugar, baking powder, and vanilla essence.
   • Let the dough rest for about 30 minutes.
   • Press the dough into a parchment-lined 25cm baking form, prick several times with a fork.
   • Pre-bake (“blind bake”) at 180°C (356°F) for 10-15 minutes.
2. Make the Filling:
   • Mix quark, vanilla custard powder, sugar, oil, and milk until smooth. Incorporate the egg yolks.
   • Gently fold in the stiff egg whites.
   • Spread the drained peach slices over the pre-baked crust.
   • Pour the quark mixture over the peaches.
3. Bake the Cheesecake:
   • Bake at 180°C (356°F) for about 35-40 minutes until set.
   • Let the cheesecake cool in the oven with the door slightly open to prevent the top from cracking.
4. Serving Suggestions:
   • Chill the cheesecake in the refrigerator before serving.
   • Optionally, decorate with additional peach slices or a dusting of powdered sugar before serving.

Enjoy this creamy, fruit-infused German cheesecake, a perfect blend of texture and flavor that’s sure to delight your palate and impress your guests!