Coconut cheesecake

In the following recipe we bring together everything we like best. Coconut, hazelnut cream and mascarpone with quark, all in one amazing cheesecake wonder.

Instructions:

1. Blend the rolled oats and the almonds finely in a blender.
2. Add a spoonful of coconut sugar and the melted butter and mix well. Line the base of an 18 cm tin with the mixture and pre-bake it in the oven at 170 °C for 7 – 8 min.
3. In a bowl mix the quark, mascarpone and eggs with the cane sugar, then add the melted coconut butter, the vanilla and two spoonfuls of thick creamy yoghurt.
4. Pour it into the tin and bake at 150 °C for 50 – 60 min., until the surface of the cake is no longer sticky. The cake may rise slightly, but it will sink again once you take it out of the oven.
5. Leave the coconut cheesecake to cool and, ideally, to stand in the fridge overnight.
6. If you love coconut, you can sprinkle it over the top of the cake as well. We also drizzled ours with the sinfully good Powerlogy Nougat Cream hazelnut spread, and it was perfect!

Many thanks to Elka from the blog Zo srdca do hrnca for this great recipe – you will find even more great recipes there!