Exotic cheesecake (single)

Name: Exotic cheesecake (single)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 225 g Flour; 275 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Butter; 4 Eggs (size M); 1 can(s) (446 ml) Pineapple in slices; 750 g Low-fat curd; 75 ml Milk; 50 ml Coconut liqueur (Batida de Coco); 50 g Coconut flake; 7-10 Tbsp Juice of 1 lemon; 1 package Pudding powder "Vanilla Flavor"; 2 packages Sauce powder "Vanilla flavor; 30 g Coconut chips; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

225 g Flour
275 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Butter
4 Eggs (size M)
1 can(s) (446 ml) Pineapple in slices
750 g Low-fat curd
75 ml Milk
50 ml Coconut liqueur (Batida de Coco)
50 g Coconut flake
7-10 Tbsp Juice of 1 lemon
1 package Pudding powder "Vanilla Flavor"
2 packages Sauce powder "Vanilla flavor
30 g Coconut chips
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the short pastry, place flour, 75 g sugar, vanillin sugar, 1 pinch of salt, butter and 1 egg in a mixing bowl and knead into a smooth dough using the dough hooks of the hand mixer. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Carefully place the dough sheet into the tin with the help of the cake roll. Pull up the rim approx. 3.5 cm and press on. Prick the base several times with a fork and chill in the tin for about 30 minutes.
2
Put pineapple in a sieve, drain and cut into pieces. Separate 3 eggs. Beat the egg white and 1 pinch of salt until stiff. Put quark in a bowl. Mix in egg yolks, milk, liqueur, grated coconut, 200 g sugar, lemon juice, pudding and sauce powder. Mix in pineapple. Carefully fold in the beaten egg white. Pour curd mixture into the mould. Smooth the mixture and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Leave to cool for approx. 30 minutes with the oven door open. Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife.
3
Pour curd mixture into the mould. Smooth the mixture and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Leave to cool for approx. 30 minutes with the oven door open. Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Roast the coconut chips in a pan without fat. Take out and let cool down. Decorate cake with coconut chips
4
waiting time 4 hours