Name: Egg-free no-bake peach quark cheesecake
Yield: 8 servings
Cuisine: Slovak
Ingredients: 500 g Quark (farmer's cheese); 125 g Butter; 200 g Powdered sugar; 3 tbsp Sour cream; 1 Vanilla sugar; 1 Lemon zest (plus the juice); 3 tbsp Gelatin; 150 ml Milk; 1 packet Unflavored gelatin (clear) (20 g); 2 Peaches

Instructions

Tip: tap a step to mark it as done.

Beat the butter with the powdered sugar until well combined, then add the sour cream and vanilla sugar. Once creamy, pour in the juice of 1 lemon, stir in the grated lemon zest, and finally add the quark.
Mix 3 tsp gelatin with warm water according to the package directions, then pour in 150 ml hot milk. Stir, pour into the quark mixture, and mix until combined. Spread into a pan.
Place the pan in the freezer, or refrigerate for a longer time, until the filling sets. Arrange the sliced peaches over the set quark filling and pour the prepared clear gelatin over them.
Tip: Prepare the clear gelatin with peach syrup, juice, or just water.
Let set. Store the cheesecake in the refrigerator.

Tip: Dip the knife in hot water before each cut so it slices cleanly through the peach gelatin layer without shifting the peach slices.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 339 kcal
Protein: 14 g
Carbohydrates: 34 g
of which sugars: 34 g
Fat: 17 g
of which saturates: 11 g
Fiber: 0.6 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nepečený tvarohový koláč s broskyňami – bez vajec