Coconut blueberry marble cheesecake

For 20 pieces
  • 375 g sugar
  • 10 Eggs (size M)
  • 100 g sweetened coconut cream
  • 1,5 kg lean quark
  • 120 g Cornstarch
  • 500 g blueberry yoghurt
  • 3 EL Soft wheat semolina
  • blueberries to decorate
  • Fat and flour
90 minutes
light
1.
For the coconut mixture, beat the sugar and 7 eggs with the whisk of the hand mixer until frothy . Add coconut cream and quark and stir in. Sieve 80 g starch on top and fold in. Put the mixture on a greased and flour-dusted drip pan of the oven (32 x 39 cm) and smooth it out. For the blueberry mixture, stir together the yogurt, 3 eggs and semolina. Sieve 40 g starch on top and fold in. Put blobs on the coconut mixture and draw streaks with a fork. Bake cakes in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for about 60 minutes. Take the cake out of the oven and let it cool down on a wire rack. Cut into 20 pieces. To decorate, drain the blueberries and decorate the pieces with the berries
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 15 g protein
  • 5 g fat
  • 34 g carbohydrates

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