John Myers
Cheesecake with Coconut and Raspberries
The perfect cheesecake with coconut and raspberries recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 150 g Cold butter
- 100 g Sugar
- 1 pinch Salt
- 1 Egg
- For the filling:
- 500 g Raspberries fresh
- 100 g Coconut flakes
- For covering:
- 500 g Curd cheese 20%
- 250 g Mascarpone
- 4 Eggs
- 100 g Sugar
- 1 packet Vanilla pudding
- In a mixing bowl, knead the flour, cold butter, sugar, the egg and a pinch of salt to make a shortcrust pastry. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Mix the quark and mascarpone well in a bowl. Add sugar and eggs and stir in. Add the vanilla pudding and stir in as well.
- Roll out the dough on the base of the prepared springform pan and pull up an approx. 4 cm high edge. Now sprinkle the dough base with the coconut flakes and top with the raspberries.
- Place the cake in the oven preheated to 200 degrees upper and lower heat and bake for approx. 40 – 45 minutes. After the baking time, take it out of the oven, let it cool down for 30 minutes, remove the edge of the springform pan and let the cake cool down .
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