Muscovado cheesecake with semolina and coconut oil

Ingredients for 1 servings:

• 80 g coconut oil
• 180 g muscovado sugar, light or other unrefined cane sugar
• 4 eggs
• 750 g low-fat curd cheese
• 250 g quark, 20%
• 100 g soft wheat semolina
• 1 packet of vanilla sugar
• 1 packet of grated lemon peel (e.g. Finesse, 6 g)
• ½ pack of baking powder

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 52 minutes

easy and fast

Melt the coconut oil, then mix with the unrefined cane sugar and eggs until creamy. Then add the quark, semolina, vanilla sugar, lemon zest, and baking powder, and mix everything into a smooth batter. Pour the batter into a round baking pan (greased with coconut oil if necessary) or—even better—into a casserole dish. Bake in a preheated oven at approximately 180°C on the middle rack for about 40 minutes. Cover if necessary if the surface becomes too brown after about 30 minutes. Notes: You can add a little more cane sugar if necessary—I don’t like the cake to be overly sweet. The unrefined cane sugar (or light muscovado) gives the batter for a quark or cheesecake a relatively light brown color and a very special caramel note. You can also add a little grated tonka bean to the batter; it works perfectly. I often add canned peach halves to the batter. It’s best to keep it refrigerated, so it still tastes wonderfully fresh after 2-3 days.