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Peach Ricotta Cheesecake

Saftige Pfirsiche treffen auf eine herrlich cremige Ricotta-Füllung, eingebettet in einen zarten Mürbeteig – ein traumhafter Kuchen, der einfach glücklich macht und überraschend einfach und schnell zuzubereiten ist.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: European, German
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 100 g butter or margarine for the shortcrust dough
  • 250 g flour preferably wheat flour type 405
  • 1 piece egg for dough and filling
  • 50 g sugar for the dough
  • 2 tbsp cold water
For the Filling
  • 1 can peaches in own juice or lightly sweetened syrup, drained and cut into pieces
  • 100 g soft butter or margarine for the creamy filling
  • 125 g sugar plus 2 packets vanilla sugar for sweet and aromatic cheese mixture
  • 2 packets vanilla sugar
  • 5 pieces eggs separated
  • 500 g ricotta creamy star of the cake
  • 125 ml milk to make the mixture smooth
  • 1 packet cheesecake stabilizer for perfect firmness
  • 1/2 lemon lemon zest grated, for a fresh note
  • powdered sugar for dusting

Equipment

  • Mixing Bowl
  • Mixer or Hands
  • Springform pan (26 cm)
  • Oven

Method
 

  1. Step 1: Prepare the dough by mixing flour, 1 egg, 50 g sugar, 100 g butter or margarine, and 2 tablespoons cold water in a bowl. Knead to a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
  2. Step 2: Drain the peaches from the can and cut them into nice pieces for juicy surprises in the cake.
  3. Step 3: Beat the soft butter with two-thirds of the sugar and vanilla sugar mixture until fluffy. Separate eggs. Stir egg yolks one by one into the butter-sugar mixture.
  4. Step 4: In a bowl, combine ricotta, milk, cheesecake stabilizer, and lemon zest. Mix well until smooth cream forms.
  5. Step 5: Beat the remaining 3 egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the ricotta mixture to keep it airy.
  6. Step 6: Carefully fold the peach pieces into the cheese filling to evenly distribute the fruit.
  7. Step 7: Roll out the chilled dough on a floured surface and line a greased 26 cm springform pan. Pull the edges about 4 cm high and prick the base several times with a fork to prevent rising during baking.
  8. Step 8: Pour the cheese-peach filling onto the dough base and smooth the surface. Bake in a preheated oven at 160 °C convection for 50 to 60 minutes. Let the cake cool in the switched-off oven to avoid cracks and keep it moist.
  9. Step 9: Dust the cooled cake with powdered sugar before serving. Voilà – your Peach Ricotta Cheesecake is ready to enjoy!

Notes

Variations include swapping peaches with apricots or fresh berries, using quark or mascarpone instead of ricotta for creamier texture, or adding vanilla extract or cinnamon for extra aroma. The dough can be made with whole wheat flour for nuttier flavor. Streusel topping is another delicious option. Store leftovers covered in the fridge for 2-3 days or freeze in portions.