Raspberry – Coconut – Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 1 pinch baking powder
- 125 g butter
- 65 g suar
- 1 egg (s)
- 1 pinch (s) salt
For the filling:
- 4 egg (s)
- 750 g low-fat quark
- 200 g crème fraîche
- 2 packs vanilla sugar
- 350 ml coconut milk
- 4 tablespoon cornstarch
- 100 g suar
- 250 g raspberries, frozen
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Grease a springform pan (26 cm).
- Mix the flour with the baking powder, knead with butter, sugar, egg and salt to form a shortcrust pastry and use it to line the mold. Pull up a small edge and refrigerate the mold for 30 minutes.
- Separate the eggs for the filling. Beat the egg whites until stiff and let the sugar trickle in. Continue beating until the mixture is glossy. Mix the quark with the crème fraîche, egg yolks, vanilla sugar, coconut milk and starch until smooth. Carefully fold in the sweet egg whites together with the still frozen raspberries and pour the quark cream onto the shortcrust pastry base. Spread smooth and bake the cake for 60-70 minutes.
- After cooling, dust with icing sugar as desired.
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