Tropical Cheesecake with Coconut Chips

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Tropical Cheesecake with Coconut Chips
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in

Ingredients

for
1
For the base
150 grams white Couverture
175 grams soft butter
150 grams sugar
1 tablespoon Vanilla sugar
1 pinch salt
5 eggs
125 grams Pastry flour
75 grams Shredded coconut
For the filling
100 grams Orange marmalade
6 sheets white gelatin
500 grams Fruit cocktail (e.g. papaya, lychee, mango, pineapple ...)
500 grams Quark
200 milliliters Coconut milk
400 grams cream cheese
75 grams sugar
4 centiliters Coconut liqueur
powdered sugar (for dusting)
60 grams Coconut flakes
How healthy are the main ingredients?
cream cheeseCoconut milksugarsugarsaltegg

Preparation steps

1.

Preheat oven to 180 ° C (approximately 350 ° F). Line a baking sheet with parchment paper.

2.

Chop white chocolate, melt over a hot water bath and cool slightly.

3.

Cream butter with sugar, vanilla sugar and salt until creamy. Gradually add eggs and then stir in melted chocolate, flour and grated coconut. Spread on lined baking tray and bake for about 30 minutes. Remove and cool. Spread on marmalade.

4.

For the filling, soak gelatin in water. Drain fruit and chop if necessary. Mix quark, coconut milk, cream cheese and sugar until smooth. Squeeze gelatin and dissolve in warm liqueur. Add 2 tablespoons of quark mixture and stir until smooth. Pour back into quark mixture and stir in fruit. Pour over base and smooth. Refrigerate for at least 2 hours. Sprinkle with powdered sugar and coconut chips. Cut into pieces and serve.