Coconut Blueberry Marble Cheesecake

Name: Coconut Blueberry Marble Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 375 g Sugar; 10 Eggs (size M); 100 g sweetened coconut crème; 1.5 kg Low-fat curd; 120 g Cornstarch; 500 g Blueberry yoghurt; 3 TABLESPOONS Common wheat semolina; 7-10 Tbsp Blueberries to decorate; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

375 g Sugar
10 Eggs (size M)
100 g sweetened coconut crème
1.5 kg Low-fat curd
120 g Cornstarch
500 g Blueberry yoghurt
3 TABLESPOONS Common wheat semolina
7-10 Tbsp Blueberries to decorate
7-10 Tbsp Fat and flour

Directions

1
For the coconut mass, beat the sugar and 7 eggs with the whisk of the hand mixer until foamy. Add the coconut cream and quark and stir in. Sift 80 g starch on top and fold in. Pour the mixture onto a greased and floured fat pan of the oven (32 x 39 cm) and smooth it down. For the blueberry mixture, mix yoghurt, 3 eggs and semolina. Sift 40 g starch on top and fold in.
2
Pour blobs onto the coconut mass and draw streaks with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven and let it cool down on a cake rack. Cut into 20 pieces. To decorate, drain the blueberries and decorate the pieces with the berries