Cheesecake with plums and coconut
easy
90 mins
90 mins
Ingredients
- 750 g Plums
- 1 package Red fruit jelly "raspberry flavor
- 325 g Sugar
- 1 kg Low-fat curd
- 150 g Fresh cream
- 3-4 Tbsp Lemon juice
- 5 Eggs (size M)
- 2 packages Pudding powder "Vanilla Flavor"
- 3 TABLESPOONS Semolina
- 1 TABLESPOON Sugar syrup
- 2 TABLESPOONS Coconut flake
- 3 TABLESPOONS Coconut chips
- 7-10 Tbsp Mint
- 7-10 Tbsp Fat and flour
- possibly baking paper
Directions
- 1
Wash plums, dab dry, halve and stone. Cut halves into slices. Mix the groats powder with 6 tablespoons of cold water and 75 g sugar. Bring 340 ml water to the boil. Stir in the mixed groats, bring to the boil again.
- 2
Add plums and fold in. Let cool off. In the meantime mix quark, crème fraîche, 250 g sugar, lemon juice, eggs, pudding powder and semolina. Pour the quark mixture into a greased springform pan (26 cm Ø) dusted with flour and smooth it down. Spread the compote evenly on top. Leave a rim of 2 cm free. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove the cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours.
- 3
Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove the cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, brush the rim with sugar syrup and sprinkle with grated coconut. Roast the coconut chips in a coated pan without fat until golden brown and sprinkle on the surface of the cake. Decorate with mint
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
250 kcal
35 g
7 g
12 g
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