Coconut crumble cheesecake with raspberries

Name: Coconut crumble cheesecake with raspberries
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 315 g Butter; 325 g + 2 tablespoons flour; 240 g Sugar; 5 Eggs (size M); 7-10 Tbsp Salt; 50 g Coconut flake; 1 package Vanillin sugar; 1 kg Low-fat curd; 6 TABLESPOONS Coconut milk (canned); 4 TABLESPOONS Semolina; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g deep-frozen raspberries (fresh raspberries also available); 7-10 Tbsp Raspberries, pink truffle and mint; 7-10 Tbsp Cling film; 7-10 Tbsp Flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

315 g Butter
325 g + 2 tablespoons flour
240 g Sugar
5 Eggs (size M)
7-10 Tbsp Salt
50 g Coconut flake
1 package Vanillin sugar
1 kg Low-fat curd
6 TABLESPOONS Coconut milk (canned)
4 TABLESPOONS Semolina
1 package Sauce powder "Vanilla flavor
7-10 Tbsp grated rind of 1 untreated lemon
200 g deep-frozen raspberries (fresh raspberries also available)
7-10 Tbsp Raspberries, pink truffle and mint
7-10 Tbsp Cling film
7-10 Tbsp Flour

Directions

1
For the short pastry, mix 100 g butter in pieces, 200 g flour, 50 g sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in cling film and chill for about 30 minutes. For the crumbles, knead 125 g flour, 40 g sugar, grated coconut and 90 g soft butter in pieces with the dough hooks. Work into crumbles with your hands, chill. Roll out the shortcrust pastry round (approx. 34 cm Ø) on a work surface dusted with flour.
2
Line a springform pan (26 cm Ø) with it. Pull the dough up about 4 cm along the edge. Prick the base several times with a fork. Put it in a cold place. Cream 125 g butter in pieces, 150 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Separate 4 eggs. Stir the egg yolks into the fat-sugar-mixture. Add quark, coconut milk, semolina, sauce powder and lemon zest, stir in. Beat egg whites until stiff, fold in carefully. Mix raspberries and 2 tablespoons of flour, also fold in carefully. Pour the quark cream onto the base.
3
Stir the egg yolks into the fat-sugar-mixture. Add quark, coconut milk, semolina, sauce powder and lemon zest, stir in. Beat egg whites until stiff, fold in carefully. Mix raspberries and 2 tablespoons of flour, also fold in carefully. Pour the quark cream onto the base. Spread crumbles on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Cover after about 40 minutes. Place the cake on a grid, remove from the edge of the springform pan and allow to cool in the pan. Sprinkle with coconut flakes and icing sugar. Serve decorated with raspberries, pink truffle and mint
4
Spread crumbles on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Cover after about 40 minutes. Place the cake on a grid, remove from the edge of the springform pan and allow to cool in the pan. Sprinkle with coconut flakes and icing sugar. Serve decorated with raspberries, pink truffle and mint
5
waiting time approx. 2 1/2 hours