in Recipes

Coconut Chocolate Cheesecake

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Ingredients for 12 servings:

  • 1 can of coconut milk (400 ml)
  • 190 g sugar
  • 5 eggs
  • 1 kg quark (low-fat quark)
  • 10 tbsp semolina (soft wheat semolina)
  • 1 packet of baking powder
  • 200 g Nutella (or other chocolate spread)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

My personal creation

Stir the coconut milk and sugar until dissolved. Add the eggs and mix. Fold in the quark; add the semolina and baking powder. Melt the chocolate cream in the microwave and let it cool slightly. Pour the quark mixture into a prepared 28 cm springform pan. Carefully drop and sprinkle the melted chocolate mixture onto the mixture. Finally, a fork is used to create a wave-like pattern in the batter. Bake the mixture in the oven at 170°C for about 2 hours.

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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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