Orange quark cheesecake with peach
Recipe · Desserts
Ingredients
Cake base
- 35 grams SteviJa Kristal®
- 100 grams butter
- 150 grams plain flour
- 1/2 egg
Chocolate middle layer
- 85 grams Cavalier chocolate
- 5 grams butter
Fruit and quark filling
- 150 grams freshly squeezed orange juice
- 150 ml puréed fruit
- 2 sachets agar-agar
- 400 grams low-fat quark
- 100 grams fruit in small pieces (optional)
- 200 ml whipping cream (whipped until stiff)
Fruit topping
- 200 ml water
- 200 ml puréed fruit
- 1 sachet agar-agar
- Cake tin lined with baking paper (about 24 cm)
Preparation
Cake base
Preheat the oven to 200°C.
Mix the ingredients together well until you have a crumbly dough. Roll out the dough and cut out a base using the ring of the cake tin.
Place the base in the cake tin and fit the ring around it. Bake the base for 20 minutes.
Chocolate middle layer
Melt the chocolate and the butter in a bain-marie.
Leave the baked base to cool slightly and spread the chocolate evenly over the base.
Leave the cake base and the chocolate to cool completely.
Quark filling
Bring the orange juice, fruit and agar-agar to the boil in a pan. Let the fruit mixture boil for 2 minutes while stirring and take the pan off the heat. Leave the mixture to cool slightly and mix in the quark (and the fruit pieces, if using). Finally fold in the whipped cream carefully and spread the quark filling over the chocolate layer.
Fruit topping
Leave the cake to cool for at least an hour before adding the fruit topping.
Mix the water, fruit and agar-agar in a saucepan and bring slowly to the boil. Let it boil for 2 minutes while stirring.
Leave the fruit topping to cool slightly and pour it carefully over the quark filling.
Put the cake in the fridge for a few hours to set and then remove the springform tin.