Coconut-Peach Cheesecake

Name: Coconut-Peach Cheesecake
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 6 TABLESPOONS Coconut flake; 75 g butter/margarine; 750 g Low-fat curd; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g Diabetic sweetness; 7-10 Tbsp grated peel and juice of 1/2 organic lemon; 2 packages Pudding powder "Vanilla"; 2 TEASPOONS Baking Powder; 2-3 (approx. 300 g) washed pitted peaches

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
6 TABLESPOONS Coconut flake
75 g butter/margarine
750 g Low-fat curd
3 Eggs (Gr. M)
7-10 Tbsp Salt
125 g Diabetic sweetness
7-10 Tbsp grated peel and juice of 1/2 organic lemon
2 packages Pudding powder "Vanilla"
2 TEASPOONS Baking Powder
2-3 (approx. 300 g) washed pitted peaches

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle 2 tablespoons of grated coconut around the edge
2
Melt the fat, let it cool down. Stir curd cheese, eggs, liquid fat, 1 pinch of salt, sweetness, lemon peel and juice, pudding powder, baking powder and 4 tbsp. grated coconut until smooth
3
Spread the curd mixture into the mould. Cut the peaches into pieces and spread on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air 150 °C/gas: level 2) for about 1 hour. Let the cake cool down