Raspberry – Mascarpone – Cheesecake with Coconut – Crunchy Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g suar
- 3 egg (s)
- 250 g mascarpone
- 250 g low-fat quark
- 3 tablespoon semolina
- 0.5 ½ lemon (s), grated zest, untreated
- 1 packet custard powder, vanilla flavor
- 200 g raspberries, frozen
- 1 tablespoon flour
- 3 pieces rusk, á 8g, possibly coconut flavor
- 25 g desiccated coconut
- 80 g butter, melted
- 40 g suar
Print Recipe
Pin Recipe Instructions
- Put the frozen raspberries in a bowl (put some back in the freezer to decorate), dust with flour and let thaw for 15 minutes.
- Mix the eggs and sugar with the whisk of the hand mixer until creamy.
- Add the mascarpone, low-fat quark, semolina, pudding powder and grated lemon zest, stir everything well and carefully fold in the raspberries.
- Fill the cheese mixture into a greased and floured springform pan, 20 cm, and smooth it out.
- Bake in the preheated oven at 175 degrees top / bottom heat (not suitable for convection!) - for about 50 minutes. Chopstick test recommended!
- Cover the cake with aluminum foil halfway through the baking time!
- For the crumble, put the rusks in a freezer bag, close tightly and roughly mash with a rolling pin.
- Melt the butter, add the rusk crumbs, desiccated coconut and sugar and mix everything well.
- After a baking time of 20 minutes, distribute the streusel evenly on the cake and finish baking in about another 30 minutes.
- Take the cake out of the oven, remove it from the springform pan with a knife and let it cool completely on a wire rack.
- Take the remaining raspberries out of the freezer and allow to thaw before serving.
- Sprinkle the surface of the cake with desiccated coconut and decorate with the raspberries.
- Tip: serve with whipped cream!
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