Coconut cheesecake with raspberries

Ingredients

Directions

1. 1

   Put flour, butter, 100 g sugar, salt and 1 egg in a bowl. Knead to a smooth dough with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Cover and chill for about 30 minutes. Mix the remaining eggs and sugar with the whisk of the hand mixer until creamy. Stir in quark, cream and pudding powder.

2. 2

   Grease a springform pan (26 cm Ø). Roll out half of the dough into a circle (26 cm Ø) on a floured work surface. Place the dough sheet in the form. Roll out the rest of the dough into a 4 cm wide strip, place it on the edge and press it down a little. Prick the base several times with a fork. Spread frozen raspberries and grated coke on the dough. Add the quark cream and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Let the cake rest in the switched off oven for another 10 minutes. Remove the cake and let it cool down. Remove from the edge with a knife.

3. 3

   Spread frozen raspberries and grated coke on the dough. Add the quark cream and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Let the cake rest in the switched off oven for another 10 minutes. Remove the cake and let it cool down. Remove from the edge with a knife. Sprinkle the cake with grated coconut and serve. Makes about 16 pieces