Raspberry mascarpone cheesecake with coconut crumble

Ingredients for 1 servings:

• 125 g sugar
• 3 eggs
• 250 g mascarpone
• 250 g low-fat curd cheese
• 3 tbsp semolina
• ½ lemon(s), grated peel, untreated
• 1 pack of pudding powder, vanilla flavor
• 200 g raspberries, frozen
• 1 tbsp flour
• 3 pieces of rusk, 8g each, possibly coconut flavor
• 25 g desiccated coconut
• 80 g butter, melted
• 40 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Place the frozen raspberries in a bowl (put some back in the freezer for decoration), dust with flour, and let thaw for 15 minutes. Beat the eggs and sugar with the whisk of a hand mixer until creamy. Add the mascarpone, low-fat quark, semolina, custard powder, and grated lemon zest; mix everything well, then carefully fold in the raspberries. Pour the cheese mixture into a greased and floured 20 cm springform pan and spread evenly. Bake in a preheated oven at 175 degrees Celsius (conventional) (not suitable for fan-assisted baking!) for about 50 minutes. A toothpick test is recommended! Cover the cake with aluminum foil halfway through baking! For the crumble, place the rusk in a freezer bag, seal it tightly, and roughly crush it with a rolling pin. Melt the butter, add the rusk crumbs, desiccated coconut, and sugar, and mix everything well. After 20 minutes of baking, spread the crumble evenly over the cake and bake for another 30 minutes. Remove the cake from the oven, loosen it from the springform pan with a knife, and let it cool completely on a wire rack. Remove the remaining raspberries from the freezer and thaw them before serving. Sprinkle the cake surface with desiccated coconut and decorate with the raspberries. Tip: Serve with whipped cream!