Coconut-mascarpone cheesecake with cherries

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the dough 250 g flour, 75 g sugar, 125 g butter in pieces, vanilla sugar, 1 pinch of salt and 1 egg first with the dough hooks of the mixer, then briefly knead with your hands to a smooth short pastry.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the filling, mix mascarpone, quark, 125 g sugar, 4 eggs, lemon peel and juice. Stir in starch and 50 g grated coconut.

4. 4

   Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough to a round shape (approx. 34 cm Ø) on a little flour. Line the mould with it, forming a rim of about 4 cm. Prick the dough base more often with a fork.

5. 5

   Sprinkle with 15 g coconut flakes. Add the mascarpone curd and smooth it down. Bake in a hot oven on the lowest shelf for about 1 hour. Let the cake cool down in the slightly opened oven for about 15 minutes.

6. 6

   Remove and let it cool down.

7. 7

   Drain the cherries in a sieve, collecting the juice. Remove the cake from the tin and lift it onto a cake plate. Spread the cherries on the cake. 1⁄4 l Measure the cherry juice. Mix the cake glaze powder and 1 tbsp. sugar in a saucepan.

8. 8

   Stir in the juice bit by bit. Bring to the boil while stirring and allow to cool briefly. Spread the glaze on the cherries and let it cool down.

Nutrition Facts

KCAL
450 kcal

CARBS
37 g

FATS
28 g

PROTEINS
9 g