Coconut Kiss Cheesecake with Papaya

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the bottom of a springform pan (24 cm Ø). Wrap the bottom edge of the mould tightly with aluminium foil from the outside. Chop dates finely.

2. 2

   With flour, 150 g butter in pieces, 2 tablespoons of sugar and 1 pinch of salt knead briefly with the dough hooks of the mixer to form crumbles. Press into the form as a base. Bake in a hot oven for about 15 minutes, then remove and let cool.

3. 3

   In the meantime, whisk 100 g butter and 175 g sugar with the whisks of the mixer until creamy. Stir in the quark, eggs and starch. Stir in coconut milk bit by bit. Halve the papaya, remove seeds, peel and chop half.

4. 4

   Finely puree with vanilla sugar and lemon juice. Dice the rest finely and add to the fruit puree.

5. 5

   Pour the curd cheese cream into the mould on the date base by the spoonful. Add the papaya compote in patches and pull it into the cream in streaks. Place in an ovenproof dish (or grease pan of the oven).

6. 6

   Pour on as much hot water until the mould is about 2 cm high in the water. Bake at the same temperature for about 1 1⁄4 hours. Take out, remove foil and chill for at least 4 hours. Dust with icing sugar as desired.