Coconut cheesecake with raspberries

  • 250 g flour
  • 150 g Butter
  • 200 sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 1 kg Lean quark
  • 125 g whipped cream
  • 1 Parcel pudding powder 'vanilla flavor'
  • 450 g frozen raspberries
  • 100 g desiccated coconut
  • desiccated coconut
90 minutes
Flour, butter , 100 g sugar, salt and 1 egg in a bowl. Knead into a smooth dough with the dough hook of the hand mixer. Then work with your hands into a smooth dough. Cover and chill for about 30 minutes. Mix the remaining eggs and sugar with the whisk of the hand mixer until creamy. Stir in the quark, cream and pudding powder. Grease a springform pan (26 cm Ø). Roll out half of the dough on a floured work surface into a circle (26 cm Ø). Place the sheet of dough in the mold. Roll out the remaining dough into a 4 cm wide strip, place it on the edge and press down a little. Prick the bottom several times with a fork. Spread the frozen raspberries and desiccated coke on the dough. Put the quark cream on top and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 hour. Let the cake rest for another 10 minutes in the switched off oven. Remove the cake and let it cool down. Remove from the edge with a knife. Sprinkle the cakes with desiccated coconut and serve. Makes about 16 pieces
1 portion approx.:
  • 330 kcal
  • 1380 kJ
  • 14 g protein
  • 17 g fat
  • 31 g carbohydrates


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