How to make cooked cheesecake with peaches

Step 1 - prepare the cheesecake pan

• Line the cheesecake pan with baking paper or aluminum foil.
• Arrange the ladyfingers tightly on the bottom - I used elongated ladyfingers (like those for tiramisu).
  approx 160 g ladyfingers

Step 2 - preparing the cooked cheesecake

• In a large pot, heat the butter and sugar together - until the butter melts and combines with the sugar.
  200 g butter, 200 g sugar
  
• Then add the quark cheese to the pot and mix until combined into a uniform mass - continuing to cook it over low heat.
  1 kg quark cheese
  
• Add the eggs one by one and mix the mass thoroughly after each addition.
  4 eggs
  
• Pour off 200 ml of peach syrup from the can of peaches and dissolve the puddings in it.
  2 packages vanilla pudding
  
• Pour the pudding into the cheesecake mixture and cook, stirring, until the mixture thickens slightly.
  
• Pour the hot cheesecake mixture over the ladyfingers.
  
• Smooth the surface and leave to cool.
  

Step 3 - preparing the peach jelly

• Remove the peaches from the syrup and blend them into a puree with a blender.
  1 can peaches in syrup
  
• Mix the jellies with boiling water and stir thoroughly.
  2 packages peach jelly, 700 ml water
• Pour the jelly into the blended peaches and mix.
  
• Set aside the jelly to cool and thicken slightly.
• Pour the setting peach jelly over the cheesecake.
  

Step 4 - chilling the cheesecake

• Place the cooked cheesecake pan in the refrigerator for several hours - or preferably overnight. So that the cheesecake mixture sets well.