Cherry Coconut Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
- For the pastry
- 1 cup all-purpose flour
- ½ tsp Baking powder
- ⅓ cup sugar
- ½ Tbsp vanilla extract
- 1 pinch salt
- 1 egg
- ⅓ cup softened butter
- flour (for the work surface)
- For the filling
- 1 ½ cups Cherries (from a jar, pitted)
- 3 eggs (separated)
- ⅞ cup cream (30 % fat; suitable for whipping)
- 3 ⅓ cups low-fat Quark
- ⅔ cup sugar
- 2 tsps lemon juice
- ⅓ cup Corn starch
- 3 Tbsps Coconut shaving
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
For the pastry: mix all the ingredients and work to a smooth dough on a work surface dusted with flour. Roll out and line the springform pan. Bake for about 10 minutes, then take out and turn the oven temperature down to 170C (150C fan) 350F, gas 4.
3.
For the filling: drain the cherries. Beat the egg whites until stiff. Whip the cream until stiff. Mix the egg yolks with the quark, sugar, lemon juice and cornflour. Fold in the beaten egg whites and whipped cream. Finally fold in the drained cherries, and spread evenly on the pre-baked pastry base.
4.
Sprinkle with coconut shavings. Bake for about 60 minutes, or until done. Serve cold.
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