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Cheesecake with coconut milk

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Ingredients for 1 servings:

  • 1 kg curd, 20%
  • 400 ml coconut milk
  • 2 packs of pudding powder (vanilla pudding powder)
  • 250 g sugar
  • 130 g butter or margarine
  • 1 tsp baking powder
  • 3 eggs
  • 1 jar cherry(s), OR:
  • 2 small cans of tangerine(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Guaranteed success, without bottom

Mix the quark, pudding powder, sugar, eggs, baking powder, and butter in a bowl. Then add the coconut milk (if using fruit, mix it in after draining well). Line a round springform pan with baking paper and grease the sides. Pour the mixture into the pan and bake in a preheated oven (170°C fan-assisted oven) for about 1 hour. Then remove the pan from the oven, loosen the cake from the sides with a knife, and let it cool completely. Once it’s cooled, refrigerate it for the best taste. A good cheesecake couldn’t be simpler.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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