Classic German Peach Cheesecake: A Delicious Fruit-Infused Dessert

This traditional German cheesecake (Käsekuchen) recipe adds a delicious touch with its fruit layer, composed of succulent peaches on a crispy shortcrust pastry base. The creamy filling is made with cottage cheese 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 stays crisp, providing the perfect contrast to the soft, creamy filling.

Why you'll love it:

This cheesecake is ideal for those who enjoy the classic creamy texture of a good cheesecake with the added deliciousness of fruit. Using cream cheese makes the filling lighter than traditional cream cheese cakes, providing 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 other festive occasion. It's particularly suitable for summer when peaches are in season, but canned peaches allow this dessert to be enjoyed all year round. Serve it at your next brunch or as a special treat after a family dinner.

Decorating Tips:

Before serving, you can garnish the cheesecake with slices of fresh or canned peaches 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 of sugar
  • 1 teaspoon of baking powder
  • A hint of vanilla essence

• For the filling:
  • 500 g cottage cheese (or replace with a similar creamy cheese if cottage cheese is not available)
  • 1 packet of vanilla custard powder
  • 120g of sugar
  • 80 ml of vegetable oil
  • 100 ml of milk
  • 2 egg yolks
  • 2 egg whites, beaten to stiff peaks
  • 1 can of peaches, drained

Instructions:

1. Prepare the shortcrust pastry:
   • Knead together the butter, flour, sugar, baking powder and vanilla essence.
   • Let the dough rest for about 30 minutes.
   • Spread the dough in a 25cm baking tin lined with parchment paper, prick it several times with a fork.
   • Pre-bake (“blind bake”) at 180°C (356°F) for 10-15 minutes.
2. Make the filling:
   • Mix the fromage blanc, vanilla custard powder, sugar, oil and milk until smooth. Add the egg yolks.
   • Gently fold in the stiff egg whites.
   • Spread the drained peach slices on the pre-baked crust.
   • Pour the cream cheese 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. Presentation suggestions:
   • Cool 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 is sure to delight your palate and impress your guests!