Black and White Cheesecake with a touch of coconut

Source: Atlantic Kitchen

Black and White Cheesecake
with a touch of coconut

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

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

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

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.

Preheat the oven to 170ºC. 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.