Cheesecake, Yuznoural'sk

Ingredients for 1 servings:

• 200 g desiccated coconut
• 400 ml water
• 200 ml water
• 40 g cornstarch or 1 packet of pudding powder
• 1 pinch of salt
• 1 pinch(s) of cane sugar (raw cane sugar)
• 6 eggs (size L), separated
• Cane sugar (raw cane sugar)
• 2 pinches of salt
• 1 kg quark (0.5%)
• 1 lemon(s), grated peel
• 120 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

gluten-free

Cook desiccated coconut with salt and sugar in 400 ml water for about 3 minutes. Dissolve cornstarch in 200 ml water, stir, pour into the coconut water and cook for about 120 seconds. Pour into a 26 cm ring tin lined with baking paper and smooth the surface. Beat the egg whites with a pinch of salt until almost stiff, then sprinkle in 100 g of raw cane sugar and let it stiffen completely. Set aside. Beat the egg yolks with salt and sugar until creamy. The mixture should be almost white. Add the quark, lemon zest and butter and mix well. If the butter hasn’t completely dissolved, don’t worry. Pour the egg yolk mixture onto the stiff egg whites and mix well with a wooden spoon. Do not use an electric whisk. Pour onto the coconut base of the round tin and smooth the surface. Bake in an unheated oven at approximately 140°C (fan setting) for about 90 minutes.