John Myers
Cheesecake with Coconut Milk
The perfect cheesecake with coconut milk recipe with a picture and simple step-by-step instructions.
- For the kneading dough:
- 125 g Cold butter
- 125 g Sugar white
- 250 g Flour
- 1 packet Baking powder
- 1 pinch Salt
- 1 Egg
- For the filling:
- 1 packet Vanilla sugar
- 1 packet Custard powder
- 250 g Quark 40%
- 250 g Mascarpone
- 400 Milliliters Unsweetened coconut milk, creamy
- 1 Egg
- 75 g Sugar white
- 1 glass Morello cherries drained weight 355 grams
- 1 Red cake topping
- Pour the cherries into a sieve, drain and collect the juice. Put the cold butter in a bowl with the sugar, salt and egg. Mix the flour with the baking powder, add and work everything into a kneading dough. Shape the dough into a ball, wrap in foil and chill for about 30 minutes.
- For the filling, mix the quark, mascarpone, sugar and vanilla sugar together well in a bowl. Stir in the egg. Stir in the vanilla pudding powder. Add the unsweetened, creamy coconut milk and stir in. Finally fold in the morello cherries.
- Roll out the dough in a prepared 26 mm spring form and pull up a 3 – 4 cm high edge. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool down in the tin.
- Cook the icing according to the instructions and distribute it on the cooled cake that is still in the pan. Put the cake in the cold again until the icing has set.
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