Coconut cheesecake with mandarins

Name: Coconut cheesecake with mandarins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp fat and approx. 75 g grated coconut for the mould; 100 g Butter; 2 can(s) (each 314 ml) Mandarin Oranges; 1 kg Low-fat curd; 4 Eggs (Gr. M); 100 g Semolina; 40 g Cornstarch; 250 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 easy go. Tsp baking powder; 7-10 Tbsp grated peel and juice of 1 untreated lemon

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp fat and approx. 75 g grated coconut for the mould
100 g Butter
2 can(s) (each 314 ml) Mandarin Oranges
1 kg Low-fat curd
4 Eggs (Gr. M)
100 g Semolina
40 g Cornstarch
250 g Sugar
2 packages Vanillin sugar
1 pinch Salt
2 easy go. Tsp baking powder
7-10 Tbsp grated peel and juice of 1 untreated lemon

Directions

1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and sprinkle with coconut flakes. Melt the butter in a small pot at a mild heat and let it cool down a bit. Drain mandarins well
2
Mix curd, eggs, semolina, starch, sugar, vanillin sugar, salt, baking powder, lemon peel and juice with the whisk of the hand mixer. Stir in the liquid butter. fold in mandarins, except for approx. 1/4 of the fruit
3
Fill the cheese mixture into the springform pan and smooth it down. Spread the remaining mandarins on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours. Let the coconut cheesecake cool down in the springform pan for at least 7 hours. Whipped cream tastes good with it