Cream cheesecake with almonds & coconut

Name: Cream cheesecake with almonds & coconut
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 500 g farine, 150 g + 350 g de sucre; 1 package Vanillin sugar; 1 pinch Salt; 250 g cold + 350 g; 7-10 Tbsp butter/margarine; 5 oeufs, 1 kg de fromage blanc allégé (Gr. M); 500 g Whipped cream; 100 g Cornstarch; 200 g crushed almonds; 200 g + 2 tablespoons grated coconut; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

500 g farine, 150 g + 350 g de sucre
1 package Vanillin sugar
1 pinch Salt
250 g cold + 350 g
7-10 Tbsp butter/margarine
5 oeufs, 1 kg de fromage blanc allégé (Gr. M)
500 g Whipped cream
100 g Cornstarch
200 g crushed almonds
200 g + 2 tablespoons grated coconut
7-10 Tbsp Fat and flour

Directions

1
Knead flour, 150 g sugar, vanillin sugar, salt, 250 g fat in pieces, 1 egg and 2-3 tablespoons ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the short pastry and chill for about 30 minutes.
2
Melt 350 g fat and let it cool down. Mix quark, cream, liquid fat, 4 eggs and 350 g sugar with a hand mixer. Stir in starch, almonds and 200 g grated coconut
3
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Roll out the dough and press it up at the edge. Spread curd mixture on top. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest level (gas: see manufacturer of the oven) for approx. 40 minutes.
4
Sprinkle the cake with 2 tablespoons of grated coconut and bake at the same temperature for 10-20 minutes. Let it cool down