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Cherry Cheesecake with Coconut Crumble

5 from 9 votes
Course Dinner
Cuisine European
Servings 16 people
Calories 274 kcal

Ingredients
 

Shortcrust

  • 300 g Flour
  • 200 g Margarine or butter
  • 100 g Sugar
  • 1 Egg
  • 1 pinch Salt
  • 1 Vanilla sugar
  • 1 tsp Baking powder

Covering

  • 1 kg Cherries - thawed and pitted
  • 120 g Margarine or butter
  • 250 g Sugar
  • 5 Eggs
  • 1 pinch Salt
  • 1 kg Low fat quark
  • 2 packet Custard powder
  • 2 packet Vanilla sugar

Sprinkles

  • 150 g Flour
  • 100 g Coconut flakes
  • 125 g Sugar
  • 150 g Butter

Instructions
 

  • Knead the dough ingredients together well and chill for 30 minutes, then roll out and place on a large baking sheet lined with baking paper, pulling up a small edge ... prick the base several times with a fork
  • For the topping, whip the butter, both types of sugar and eggs until foamy, stir in the salt, quark and the pudding powder, then pour onto the rolled-out base and smooth out.
  • Spread the thawed cherries on the quark mixture and place the cake in the oven ..... 180 ° C - 15 min. Pre-bake ..... in the meantime prepare the crumble
  • Knead the ingredients for the crumble with your hands until a crumbly mass is desanded. Spread the crumble on the cake and bake for another 35 minutes until it has a nice golden brown crumble.

Nutrition

Serving: 100gCalories: 274kcalCarbohydrates: 39.5gProtein: 8.5gFat: 8.8g
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Written by John Myers

Professional Chef with 25 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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