John Myers
Cheesecake with Coconut Milk and Cherries
The perfect cheesecake with coconut milk and cherries recipe with a picture and simple step-by-step instructions.
- For the dough:
- 125 g Cold butter
- 125 g Sugar
- 1 Egg
- 250 g Flour
- 1 pinch Salt
- For the filling:
- 750 g Curd cheese 20%
- 200 g Sugar
- 2 Eggs
- 1 packet Vanilla sugar
- 2 packet Vanilla pudding
- 400 Milliliters Coconut milk
- 1 Glass Morello cherries 370 g drained 1
- 100 g Desiccated coconut
- 1 packet Red cake topping
- Desiccated coconut
- Pour the cherries into a sieve and collect the juice. The juice will be needed for later.
- Use the dough hook to make a dough from cold butter, sugar, egg, flour and a pinch of salt. Shape the dough into a ball, wrap it in foil and chill for about 30 minutes.
- Mix the quark, sugar and vanilla sugar together well in a mixing bowl. Add the eggs and stir in. Now add coconut milk and vanilla pudding and stir in. Finally stir in the desiccated coconut.
- Pour the dough into the prepared springform pan, roll it out on the floor and pull up an approx. 3 – 4 cm high edge. Place the cake in the oven preheated to 180 degrees (top and bottom heat) and bake for approx. 60 – 65 minutes. After the baking time, take the cake out of the oven, let it cool down for 30 minutes, remove the edge of the springform pan and let it cool down.
- Spread the cherries on the cooled cake. Make the icing according to the instructions with the cherry juice and distribute it over the cherries. Now put the cake in the cold again until the icing has set.
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