Coconut Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g flour
- 75 grams sugar
- 75 g mararine
- 1 egg (s)
- 0.5 ½ pack baking powder
For the filling:
- 125 g mararine
- 225 grams sugar
- 1 packet vanilla sugar (bourbon)
- 1 pck. Pudding powder, (vanilla pudding powder)
- 3 egg (s)
- 500 g low-fat quark
- 400 ml coconut milk, good quality with the highest possible coconut content, preferably at least 90%
- 1 cup sweet cream
Print Recipe
Pin Recipe Instructions
- Put the ingredients for the dough in a bowl and knead, the easiest way to do this by hand. Put the kneading dough in the refrigerator.
- For the filling, first mix the margarine, sugar, vanilla sugar, custard powder and eggs in a mixing bowl. Then mix in the quark and coconut milk. Finally, whip the sweet cream until stiff and fold in.
- Spread the kneading dough in a greased springform pan, making a 2-3 cm high rim. Now place the filling on the dough base in the mold. Bake in a preheated oven at 180 ° C for about 1 hour.
- The cake tastes best chilled and from the second day onwards.
- Note:
- The filling is very liquid when cold. It also rises when baking. If you take the cake out of the oven after the baking time has expired, it still looks very wobbly. But that changes very quickly as soon as it cools down. It then becomes solid and the mass sinks to the bottom.
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