John Myers
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Cherry Cheesecake with Coconut Crumble
The perfect cherry cheesecake with coconut crumble recipe with a picture and simple step-by-step instructions.
Shortcrust
- 300 g Flour
- 200 g Margarine or butter
- 100 g Sugar
- 1 Egg
- 1 Pr Salt
- 1 Vanilla sugar
- 1 Teaspoon (level) Baking powder
Covering
- 1 kg Cherries – thawed and pitted
- 120 g Margarine or butter
- 250 g Sugar
- 5 Eggs
- 1 Pr Salt
- 1 kg Lowfat quark
- 2 packet Custard powder
- 2 packet Vanilla sugar
Sprinkles
- 150 g Flour
- 100 g Coconut flakes
- 125 g Sugar
- 150 g Soft butter
- Knead the dough ingredients together well and chill for 30 minutes, then roll out and place on a large baking sheet lined with baking paper, pulling up a small edge … prick the base several times with a fork
- For the topping, whip the butter, both types of sugar and eggs until foamy, stir in the salt, quark and the pudding powder, then pour onto the rolled-out base and smooth out.
- Spread the thawed cherries on the quark mixture and place the cake in the oven ….. 180 ° C – 15 min. Pre-bake ….. in the meantime prepare the crumble
- Knead the ingredients for the crumble with your hands until a crumbly mass is desanded. Spread the crumble on the cake and bake for another 35 minutes until it has a nice golden brown crumble.
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