Cheesecake with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 125 g suar
- 250 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 1 egg (s)
For the filling:
- 1 packet vanilla sugar
- 1 packet custard powder (vanilla)
- 150 grams sugar
- 500 g quark
- 400 ml coconut milk (1 can)
- 1 glass cherry (s)
- 1 egg (s)
- 1 pack cake icing, red
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Drain the cherries through a sieve, collecting the juice.
- Knead 125 g butter, 125 g sugar, 250 g flour, 1 teaspoon baking powder, 1 pinch of salt and 1 egg to form a smooth dough and place in a greased springform pan. Line the bottom and edge - approx. 3 to 4 cm high - with the dough.
- For the filling, stir together 500 g quark, 1 egg, 150 g sugar, 1 sachet vanilla sugar, 1 sachet vanilla pudding and 400 ml coconut milk. Finally fold in the drained cherries. Transfer to the bottom of the springform pan.
- Bake in the oven at 180 ° C for about 1 hour.
- After baking, make the icing with the collected cherry juice according to the instructions on the packet and pour over the cake (which is still in the springform pan). To let it cool down.
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