Coconut and mascarpone cheesecake with cherries

For 16 pieces
  • 250 g + some flour
  • 75 g + 125 g sugar + 1 tbsp sugar
  • 125 g cold + some butter
  • 1 packet vanilla sugar
  • Salt
  • 5 eggs (Gr. M)
  • 500 g Mascarpone
  • 500 g cream quark
  • grated peel of 1⁄2 Organic lemon
  • 1 EL Lemon juice
  • 35 g Cornstarch
  • 50 g + 15 g desiccated coconut
  • 1 glass (720 ml) Cherries
  • 1 packet red cake topping
120 minutes
very easy
1.
For the dough 250 g flour, 75 g sugar, 125 g butter in pieces, vanilla sugar, 1 pinch of salt and 1 egg first with the dough hook of the mixer, then briefly with your hands Knead into a smooth shortcrust pastry.
2.
Cover and chill for approx. 30 minutes.
3.
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). For the filling, stir together the mascarpone, quark, 125 g sugar, 4 eggs, lemon zest and lemon juice. Stir in the starch and 50 g coconut flakes.
4.
Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough into a round shape (approx. 34 cm Ø) on a little flour. Line the mold with it, forming an approx. 4 cm high edge. Prick the dough base with a fork more often.
5.
Sprinkle with 15 g desiccated coconut. Put the mascarpone quark on top and smooth it out. Bake in the hot oven on the lowest rack for about 1 hour. Let the cake cool in the slightly opened oven for about 15 minutes.
6.
Remove and let cool down.
7.
Drain the cherries in a sieve, collecting the juice. Remove the cake from the mold and place on a cake plate. Spread the cherries on the cake. Measure out 1⁄4 l of cherry juice. Mix the icing powder and 1 tbsp sugar in a saucepan.
8.
Gradually stir in the juice. Bring to the boil while stirring and let cool down briefly. Spread the icing on the cherries and let cool down.
1 piece approx:
  • 450 kcal
  • 9 g protein
  • 28 g fat
  • 37 g carbohydrates

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