Cheesecake with coconut milk

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 250 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 packet of pudding powder (vanilla)
• 150 g sugar
• 500 g quark
• 400 ml coconut milk (1 can)
• 1 jar cherry(s)
• 1 egg(s)
• 1 pack of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s cake with a twist

Drain the cherries through a sieve, reserving the juice. Knead 125g butter, 125g sugar, 250g flour, 1 teaspoon baking powder, 1 pinch of salt, and 1 egg into a smooth dough and pour into a greased springform pan. Line the bottom and sides – about 3 to 4 cm high – with the dough. For the filling, mix together 500g quark, 1 egg, 150g sugar, 1 packet of vanilla sugar, 1 packet of vanilla pudding, and 400ml coconut milk. Finally, fold in the drained cherries. Place on the bottom of the springform pan. Bake in the oven at 180°C (fan oven) for about 1 hour. After baking, make the glaze using the reserved cherry juice according to the package instructions and pour over the cake (which is still in the springform pan). Allow to cool.