Black and white cheesecake with a touch of coconut

Black and white cheesecake with a touch of coconut

Cake pan: 40 x 26 cm, minimum depth - 5 cm

Crust:

400g flour 
20 g (3 tablespoons) of cocoa
1 / 8 teaspoon salt
1 teaspoon baking powder
50 g (8 tbsp) unsweetened coconut flakes
100 g sugar
250 g cold butter
2 egg yolks

 Filling:

1 kg quark cheese 20% fat  (I've used the German Speisequark)

400 g cream cheese Philadelphia type


50 g unsweetened coconut flakes


315 g (1 1 / 2 cup) sugar


1 tablespoon grated orange peel

4 egg yolks

100 g butter, melted

40 g (1 pack) vanilla pudding powder (eg. Dr Oetker)



6 egg whites


pinch of salt

70 g sugar

Crust:

Sift flour, cocoa and baking powder. Add salt, sugar and coconut and cubed cold butter. Rub butter into flour until it get crumbly. Add egg yolks (all egg whites keep for the filling) and knead the dough into a ball. Divide the dough into 2 parts (the part that goes to the bottom should be slightly bigger). Wrap in foil and place in fridge for at least 1 hour.

 Filling:

Preheat the oven to 170 º C. Mix cheese with 315 g of sugar, orange peel and coconut. Add one egg yolk while still whisking. Mix in cooled melted butter and pudding powder. Beat the egg whites with a pinch of salt and 70 grams of sugar until very stiff. Stir white eggs gently with a spatula into the cheese mixture.

   Grate the bigger part of the dough onto the bottom of the cake pan. Lightly press it with your hands. Pour the cheese filling. On top grate the rest of the dough. Bake for approximately 1 hour. Cool in the oven.

Enjoy !