Raspberry and coconut cheesecake

Name: Raspberry and coconut cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 350 g Raspberries; 1 untreated lemon; 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 750 g Low-fat curd; 125 ml Coconut milk; 1 1/2 packs Pudding powder "Vanilla Flavor"; 2 TABLESPOONS demerara sugar; 3 TABLESPOONS Coconut flake; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

350 g Raspberries
1 untreated lemon
4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
750 g Low-fat curd
125 ml Coconut milk
1 1/2 packs Pudding powder "Vanilla Flavor"
2 TABLESPOONS demerara sugar
3 TABLESPOONS Coconut flake
7-10 Tbsp Grease

Directions

1
Raspberries selected. Wash lemon thoroughly, rub dry, finely grate peel. Beat the eggs, sugar, vanilla sugar and salt with the whisk of a hand mixer until creamy white.
2
Add quark, coconut milk and lemon peel and stir in. Stir in the pudding powder well. Fill half of the quark mixture into a well greased springform pan (24 cm Ø with high rim), spread 300 g raspberries evenly on top, add the remaining quark mixture and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 60-65 minutes. Mix brown sugar and 2 tablespoons of grated coconut and sprinkle on the cake 15 minutes before the end of the baking time.
4
Take the cake out of the oven and let it cool down on a grid. Then remove from the mould. Decorate with remaining grated coconut and raspberries.