- 100 g Küchenmeister Wheat Flour T405
- 50 g ground almonds
- 75 g sugar
- 1 egg
- 125 g butter
- 675 g low fat quark
- 500 g puréed mangos
- 220 g sugar
- 1 packet vanilla sugar
- 3 tbsp. vanilla pudding powder
- 4 eggs
- 90 g shredded coconut
- Purée from 1 mango
- 1-2 tbsp. sugar
- 120 ml water
For the crust: Using the dough hooks of an electric mixer combine together the flour, sugar, egg and butter (cut into pieces). Using your hands knead the dough until it becomes smooth, and then form it into a ball. Wrap the dough ball in cling film, and refrigerate for ca. 20 minutes.
Place the dough onto a floured work surface, and roll it out to a circle slightly larger than a springform pan (ca. 26cm diameter). Grease and dust the springform pan with flour. Now place the dough into the springform and create a edge.
Preheat the oven (electric 170°C / circulated air 150°C).
For the filling: Place the quark into a large bowl and using an electric mixer beat until creamy. Add the sugar, vanilla sugar and mango purée, and mix until smooth. Stir in the pudding powder. Now add the eggs one at a time, mixing well with each addition. At the end fold in the shredded coconut. Carefully pour and spread the mixture onto the crust and bake for ca. one hour and 25 minutes. Remove the cake from the oven and allow to cool completely (preferably overnight).
For the mango syrup: Place the water and the sugar into a pot, and bring to a boil. As soon as the sugar is fully dissolved, add the mango purée and allow to simmer at a medium temperature, until the sirup has thickened. Remove from the stove and press through a sieve. Allow the syrup to cool completely before spreading it onto the cooled cheesecake. This cake is best kept refrigerated.