Coconut kiss cheesecake with papaya

For 12 pieces
  • something + 150 g cold + 100 g soft butter
  • 50 g dried soft dates (without stone)
  • 225 g flour
  • 2 EL + 175 g sugar
  • Salt
  • 500 g Lean quark
  • 6 eggs (Gr. M)
  • 100 g Starch
  • 2 Can (s) (400 ml) unsweetened coconut milk
  • 1 (approx. 400 g) Papaya
  • 1 packet Vanilla sugar
  • 4 EL Lemon juice
  • Icing sugar
  • aluminum foil
25 minutes
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: s.Manufacturer). Grease the base of a springform pan (24 cm Ø). Wrap the lower edge of the mold tightly with aluminum foil from the outside. Finely chop the dates.
Mix with flour, 150 g butter in pieces, 2 tablespoons sugar and 1 pinch of salt using the dough hook of the mixer to make crumbles. Press into the mold as a base. Bake in the hot oven for about 15 minutes, then remove and let cool.
Meanwhile whisk together 100 g butter and 175 g sugar with the whisk of the mixer. Stir in the quark, eggs and starch. Gradually stir in coconut milk. Halve, core and peel the papaya, cut half into small pieces.
Finely puree with vanilla sugar and lemon juice. Finely dice the rest, add to the fruit puree.
Pour the quark cream into the dish on the bottom of the date, tablespoon at a time. Put the papaya compote on it in dots and pull it into the cream in streaks. Place in an ovenproof dish (or oven pan).
Pour in enough hot water until the pan is about 2 cm high in the water. Bake at the same temperature for about 1 1⁄4 hours. Take out, remove the foil and refrigerate for at least 4 hours. Dust with icing sugar if you like.
1 piece approx:
  • 530 kcal
  • 13 g protein
  • 31 g fat
  • 45 g carbohydrates


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