Crunchy raspberry-mascarpone cheesecake

Name: Crunchy raspberry-mascarpone cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g frozen raspberries; 1 TABLESPOON Flour; 165 g Sugar; 3 Eggs (size M); 250 g Low-fat curd; 250 g Mascarpone; 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 TABLESPOONS Semolina; 1 package Sauce powder "Vanilla flavor; 3 (each 8 g) Coconut biscuits; 50 g Coconut flake; 80 g Butter; 2 TABLESPOONS Sugar syrup; 40 g Coconut chips; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g frozen raspberries
1 TABLESPOON Flour
165 g Sugar
3 Eggs (size M)
250 g Low-fat curd
250 g Mascarpone
7-10 Tbsp grated rind of 1/2 untreated lemon
3 TABLESPOONS Semolina
1 package Sauce powder "Vanilla flavor
3 (each 8 g) Coconut biscuits
50 g Coconut flake
80 g Butter
2 TABLESPOONS Sugar syrup
40 g Coconut chips
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag

Directions

1
Put the raspberries in a bowl. Put some nice berries back in the freezer for decoration. Dust the rest of the raspberries with flour and let them thaw for 15 minutes. In the meantime, whisk 125 g sugar and eggs with the whisk of the hand mixer until creamy. Add quark, mascarpone, lemon peel, semolina and sauce powder.
2
Mix everything and carefully fold in the raspberries. Pour into a greased springform pan (20 cm Ø) dusted with flour. Smooth the cheese mixture. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 50 minutes. In the meantime, put the rusks in a freezer bag and seal well. Roughly crush them with a dough roll. Melt butter. Mix crumbs, 25 g grated coconut, butter and 40 g sugar. 30 minutes before the end of the baking time, spread the rusk mixture as a crumble on the cake and bake to finish. Take the cake out of the oven and remove from the edge of the springform pan with a knife. Place on a cake rack and let it cool down.
3
Melt butter. Mix crumbs, 25 g grated coconut, butter and 40 g sugar. 30 minutes before the end of the baking time, spread the rusk mixture as a crumble on the cake and bake to finish. Take the cake out of the oven and remove from the edge of the springform pan with a knife. Place on a cake rack and let it cool down. Just before serving, take the remaining raspberries out of the freezer and let them thaw. Spread the edge of the cake with sugar syrup and sprinkle with 25 g grated coconut. Sprinkle the surface of the cake with coconut chips and decorate with raspberries