Raspberry cheesecake with coconut and chocolate crumbles

Name: Raspberry cheesecake with coconut and chocolate crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Butter; 250 g Sugar; 350 g Flour; 7-10 Tbsp Salt; 1 kg Low-fat curd; 1 package Vanillin sugar; 5 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 1 package Sauce powder "Vanilla flavor; 250 g Raspberries; 30 g Coconut flake; 1 TABLESPOON Cocoa powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Butter
250 g Sugar
350 g Flour
7-10 Tbsp Salt
1 kg Low-fat curd
1 package Vanillin sugar
5 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
1 package Sauce powder "Vanilla flavor
250 g Raspberries
30 g Coconut flake
1 TABLESPOON Cocoa powder
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
Knead butter, 100 g sugar, flour and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
2
Mix quark, 150 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Stir in pudding powder and sauce powder. Sort the berries and fold into the cheese mixture. Cut the dough in half, roll out one half on a floured work surface (approx. 26 cm Ø) and line a greased springform pan (26 cm Ø) with it
3
Pour the cheese mixture into the mould. Divide the remaining dough again, mix one half with grated coconut and 1 tablespoon of water. Knead the other half of the dough with 1 tablespoon of cocoa. Spread crumbles alternately on the cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes on the bottom rack, remove and let cool on a cake rack. Remove the cake from the edge and dust with icing sugar
4
Waiting time approx. 30 minutes