Cheesecake with coconut

Ingredients

Directions

1. 1

   Grease a springform pan (24 cm Ø) and sprinkle with coconut flakes. Put the mould in a cold place

2. 2

   Beat the eggs with salt and sugar until frothy. Rinse citrus fruits hot, grate dry and finely grate half of the peel at a time. Halve the fruits, squeeze the juice from one half each

3. 3

   Mix the grated citrus peel, 3 tablespoons orange juice, 1 tablespoon lemon juice, quark, coconut milk and starch. Stir in egg mixture. Pour the mixture into the prepared form

4. 4

   Bake the cheese mixture in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the cake and let it cool down. Roast the grated coconut in a pan without fat until golden brown, take it out and let it cool down. Sprinkle on the cheesecake before serving. Add whipped cream to the cake as desired

5. 5

   waiting time approx. 2 hours