I baked this peach curd cheesecake at Easter. The reason I didn’t post is that unfortunately, I haven’t had time to blog recently. I had a lot of things to do at home and I also had plenty of tasks related to the end of the semester (exams, assignments, etc.). I wanted to write this post last week, but we were painting our house and recipe disappeared into the mess. This year, May and June are an absolute chaos in the life of my family. But now I have time and I’ve found the recipe as well and now I’m sharing it with you!
- 75 g soft butter + some for greasing the cake pan
- 100 g xylitol
- 2 medium eggs
- 250 g curd cheese
- 250 g mascarpone
- 50 g whole wheat semolina
- 150 g peaches, diced (the weight is without the skin and cores)
- 1 tsp. vanilla extract
I pre-heated the oven to 180 degrees Celsius. I lined the bottom of a 16 cm springform cake pan with parchment paper and greased the sides with some butter.
Using a whisk, I mixed 75 g of soft butter with the xylitol. Once the sweetener was nicely combined with the butter, I added the eggs and mixed them well, too.
Then came the curd cheese and the mascarpone. I made sure that both of them was combined well with all the other ingredients. Then I poured the vanilla into the mixture and also added the semolina. When I mixed everything thoroughly, I folded the peaches in with a wooden spoon.
I poured the mixture into the pan and baked it for 35-40 minutes.
Tip: You can use other seasonal fruit, e.g. sour cherries or plums at the end of the summer. Instead of vanilla, you can add cinnamon or lemon juice.