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🍰 Exotic Mango Cheesecake

574 kcal · 30 min · 4 servings

Ingredients

• Wheat flour, Type 405 230 g
• Baking powder 1 tbsp
• Sugar 150 g
• Salt pinch
• butter 100 g
• Eggs 5 pcs
• Mango 1 pc
• Lemons 1 pc
• Quark 40 % fat in dry matter 800 g
• Vanilla sugar 8 g
• Coconut flakes 50 g
• Cornstarch 4 tbsp

Instructions

1. 1. Mix flour, baking powder, 50 grams of sugar, and a pinch of salt in a bowl.
2. 2. Cut the cold butter into small cubes.
3. 3. Mix the butter cubes into the flour mixture.
4. 4. Add one egg and knead everything into a smooth dough.
5. 5. Wrap the dough in cling film.
6. 6. Let the dough rest in the refrigerator for about 30 minutes.
7. 7. Peel the mango and separate the flesh from the pit.
8. 8. Puree half of the mango in a tall container.
9. 9. Cut the remaining part of the mango into small cubes.
10. 10. Rinse the lemon under hot water.
11. 11. Finely grate about 1 teaspoon of the lemon zest.
12. 12. Separate the remaining eggs into yolks and whites.
13. 13. Whip the egg whites in a bowl until stiff.
14. 14. Thoroughly mix quark, egg yolks, 100 grams of sugar, vanilla sugar, coconut flakes, the mango puree, the diced mango, 2 teaspoons of lemon juice, the lemon zest, and cornstarch in a separate bowl.
15. 15. Gently fold the whipped egg whites into the quark mixture.
16. 16. Preheat the oven to 175 degrees Celsius with top and bottom heat.
17. 17. Line a springform pan with baking paper.
18. 18. Grease the sides of the pan with butter.
19. 19. Roll out the cake dough evenly.
20. 20. Place the dough into the springform pan.
21. 21. Form a border about 4 centimeters high from the dough.
22. 22. Fill the quark mixture into the pan.
23. 23. Bake the cake for about 40 minutes.
24. 24. Cover the springform pan with aluminum foil afterwards.
25. 25. Bake the cake for another 30 minutes.
26. 26. Let the cake cool down in the open oven.
27. 27. Serve the cheesecake after it has cooled down.

Nutrition per serving

• kcal: 574
• Protein: 19 g · Fett/Fat: 33 g · Carbs: 55 g