Coconut cheesecake

Name: Coconut cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 325 g Flour; 300 g soft butter; 1 pinch Salt; 200 g Sugar; 3 TABLESPOONS Cocoa powder; 5 Eggs (size M); 750 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 100 ml Coconut milk; 4 TABLESPOONS Coconut liqueur; 25 g Coconut flake; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Creamy, aromatic coconut quark mixture between two layers of chocolate short pastry - simply delicious!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

325 g Flour
300 g soft butter
1 pinch Salt
200 g Sugar
3 TABLESPOONS Cocoa powder
5 Eggs (size M)
750 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
100 ml Coconut milk
4 TABLESPOONS Coconut liqueur
25 g Coconut flake
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Put flour, 225 g butter, salt, 100 g sugar, cocoa, 1 egg and 2 tablespoons water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes.
2
Cream 75 g butter and 100 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Stir in quark, pudding powder, coconut milk and liqueur.
3
Halve the short pastry, roll out each half squarely (approx. 24 x 24 cm) on a floured work surface. Place one short pastry square in a greased springform pan (24 x 24 cm) sprinkled with flour.
4
Spread the cheese mixture on top and smooth it down. Carefully place the second pastry sheet on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Remove and sprinkle with grated coconut and let cool on a cake rack.