Exotic cheesecake (tableau)

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1 Basic recipe for short pastry
  • 1 tin(s) (260 g) Pineapple in slices
  • 1 Basic recipe for quark mass
  • 50 ml Coconut liqueur (Batida de Coco)
  • 50 g Coconut flake
  • 30 g Coconut chips

Directions

  1. 1

    Prepare the short pastry. Put pineapple in a sieve, drain and cut into pieces. Prepare quark mixture, mixing only 75 ml milk and coconut liqueur and grated coconut with the other ingredients. Fold in the pineapple. Pour the quark mixture into the mould. Smooth the mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for approx. 45 minutes.

  2. 2

    Let the cake rest for about 30 minutes with the oven door open. Remove 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. Garnish cake with coconut chips

  3. 3

    waiting time approx. 4 hours

Nutrition Facts

KCAL
360 kcal
CARBS
45 g
FATS
14 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesAutumnCake