Lime Coconut Cheesecake

Ingredients for 1 servings:

• 250 g spelt flour
• 125 g butter, soft
• 65 g sugar
• 1 egg(s)
• 1 pinch of salt
• 750 g quark
• 100 g sour cream
• 5 tbsp lime juice
• 170 g sugar
• 2 eggs
• 70 g spelt semolina
• 100 g desiccated coconut
• 3 tbsp coconut oil or butter
• some lemon zest or lemon flavoring
• 4 dashes of food coloring, green
• 1 handful of marshmallow(s)
• 1 handful of sweets (Colour Melts), red and blue or sprinkles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

for a 26cm springform pan

Knead the flour with the baking powder, sugar, butter, egg, and salt to form a smooth shortcrust pastry. Line a 26cm springform pan with the dough and pull up a small edge. For the filling, thoroughly mix the quark, 150g sugar, 50g semolina, 50g sour cream, the two eggs, and the coconut oil. Divide the quark mixture in half. Add the desiccated coconut to one half. Add the lime juice, lemon zest, 20g sugar, 20g semolina, 50g sour cream, and the green food coloring to the other half. Stir both quark mixtures well. Prick the cake base a few times with a fork and alternately fill with the green and white mixture. If desired, create a pattern with the fork, similar to marble cake. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 40 minutes. Cut the marshmallows into slices or cubes. Sprinkle this over the cheesecake and bake for another 15 minutes. Immediately after removing from the oven, sprinkle with the red and blue Color Melts. If the cheesecake is still very hot, they will stick to the melted marshmallows.