Coconut Crumble Cheesecake with Raspberries

For 12 pieces
  • 315 g Butter
  • 325 g + 2 tbsp flour
  • 240 g Sugar
  • 5 eggs (size M)
  • Salt
  • 50 g desiccated coconut
  • 1 packet vanillin sugar
  • 1 kg Lean quark
  • 6 EL Coconut milk (from the can)
  • 4 EL Semolina
  • 1 packet sauce powder ' Vanilla flavor '
  • grated peel of 1 untreated lemon
  • 200 g frozen raspberries (also fresh ones if desired)
  • raspberries, pink truffle and mint
  • cling film
  • flour
105 minutes
For the shortcrust pastry, 100 g butter in pieces, 200 g flour, 50 g sugar , Mix 1 egg and 1 pinch of salt with the dough hook of the hand mixer. Knead into a smooth dough with your hands. Wrap in cling film and refrigerate for about 30 minutes. For the crumble, knead 125 g flour, 40 g sugar, desiccated coconut and 90 g soft butter in pieces with the dough hook. Process into sprinkles with your hands, chill. Roll out the shortcrust pastry into a round shape (approx. 34 cm in diameter) on a work surface dusted with flour. Line the springform pan (26 cm Ø) with it. Pull the dough up about 4 cm at the edge. Prick the bottom several times with a fork. Refrigerate. Mix 125 g butter in pieces, 150 g sugar, vanilla sugar and a pinch of salt with the whisk of the hand mixer until creamy. Separate 4 eggs. Stir the egg yolks into the fat and sugar mixture. Add the quark, coconut milk, semolina, sauce powder and lemon zest, stir in. Beat egg white until stiff, fold in carefully. Mix the raspberries and 2 tablespoons of flour, also fold in carefully. Put the quark cream on the bottom. Spread the sprinkles on top. Bake the cake in the preheated oven (electric stove: 200 ° C / fan oven: not suitable / gas: level 3) for about 1 hour. Cover after approx. 40 minutes. Place the cake on a wire rack, remove from the springform rim and let cool in the tin. Sprinkle with desiccated coconut and powdered sugar. Serve decorated with raspberries, pink truffles and mint
Waiting time approx. 2 1/2 hours
1 piece approx.:
  • 540 kcal
  • 2260 kJ
  • 19 g Protein
  • 29 g fat
  • 50 g carbohydrates


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