Cheesecake under a coconut topping

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg(s)
• 100 g butter
• Fat for the mold
• Breadcrumbs for the form
• 500 g low-fat curd cheese
• 3 cups of crème fraîche (11% fat, 250 g each)
• 150 g sugar
• 1 packet of pudding powder (vanilla flavor)
• 1 packet of vanilla sugar
• 75 g butter, soft
• 4 eggs
• 2 egg whites
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g desiccated coconut
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 30 minutes

Mix the ingredients for the base into a dough and place in a 28 cm diameter cake tin, forming a rim about 3 cm high. Grease the cake tin beforehand and lightly dust with breadcrumbs (this is what I always do). Preheat the oven to 150°C (fan oven). For the topping, separate the 4 eggs and beat the egg whites until stiff peaks form. Mix the low-fat quark, crème fraîche, the 4 egg yolks, sugar, vanilla sugar, softened butter, and custard powder until smooth, then carefully fold in the beaten egg whites. Pour the quark mixture into the tin lined with the dough. For the coconut topping, beat the egg whites until stiff peaks form. Add the sugar and vanilla sugar one after the other, whisking continuously. Gently sprinkle in the desiccated coconut. Carefully spread the coconut mixture over the quark mixture and then bake in the oven. Now bake the cake at approximately 150°C (fan oven) for approximately 60-70 minutes – do the toothpick test. For the last 25 minutes or so, I cover the cake with aluminum foil to prevent it from getting too dark – but this is up to each individual to decide. Let the cake cool in the pan. Then remove it from the pan and dust with powdered sugar.