NuKo cheese casserole

Ingredients for 4 servings:

• 1 kg low-fat curd cheese
• 200 g crème fraîche
• 265 g cream cheese (Philadelphia)
• 4 eggs
• 1 packet of vanilla pudding powder
• 6 tbsp semolina (soft wheat)
• 200 g chocolate (nougat chocolate)
• 200 g chocolate, white
• 50 g desiccated coconut
• 80 g butter
• 150 g butter biscuits
• 125 g rusks (coconut)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Nougat coconut cheese casserole

Set the oven to 200°C (top/bottom heat). Grind the rusks to a powder in a mixer. Crush the butter biscuits in the freezer bag using a rolling pin. Melt the butter and mix it with the biscuit crumbs. Break the chocolates into pieces and melt them separately in two saucepans over a double boiler. When both chocolates are melted, set the pans aside to allow the temperature to drop. Mix the low-fat quark, crème fraîche, cream cheese, eggs, custard powder, and semolina, half each, in two bowls. Put the nougat chocolate in one bowl, and the white chocolate and desiccated coconut in the other. Mix everything evenly. Now first pour the butter biscuit mixture into the tin, then pour the nougat cream over it and smooth it down. Sprinkle the rusk powder over it and pour the white mixture on top and smooth it down. Place the tin in the oven and reduce the temperature to 180°C (350°F). Bake for one hour. Then turn off the oven and let the casserole rest for 15 minutes with the door closed. Then remove it and let it cool.