John Myers
Pina Colada – Yogurt Cheesecake
The perfect pina colada – yogurt cheesecake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Flour
- 2 teaspoon Baking powder
- 80 g Sugar white
- 80 g Butter cool
- 1 Egg
- For covering:
- 1 Can Diced pineapple drained weight 340 g
- 100 g Desiccated coconut
- For the filling:
- 500 g Quark lean
- 500 g Mild yoghurt 1.5%
- 1 packet Custard powder
- 1 packet Vanilla sugar
- 100 g Sugar white
- 2 Eggs
- 2 packet Lemon peel
- 2 tablespoon Rum
- Mix the sugar and butter together well in a mixing bowl. Mix the flour and baking powder and stir in with the egg. Now knead a slightly firmer crumble of dough by hand. Line the spring form base with baking paper, spread the dough on the base and press down.
- Pour the pineapple pieces into a colander and drain.
- Mix the quark with the yoghurt and the sugar well. Stir in the eggs. Stir in the vanilla pudding, vanilla sugar and lemon peel. Finally stir in the rum.
- Place the drained pineapple pieces in a bowl and mix with the desiccated coconut. Now spread the pineapple and coconut mixture on the floor. Pour the quark – yoghurt mixture over it and smooth it out.
- Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 minutes. After the baking time, take it out of the oven and let it cool down in the tin.
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