Coconut Cheesecake

You'll love this light and airy, low-histamine coconut cheesecake, topped with our organic berry bar !

This recipe is   

• vegetarian
• suitable for a low-histamine diet  
• suitable for a low-fructose diet  
• gluten-free  

Preparation time   

35 minutes  

 Ingredients  

• 250 g low-fat quark  
• 3 egg yolks  
• 70 g rice syrup  
• 7g cornstarch (potato or corn)  
• 15 g desiccated coconut (1)  

• 1 HistaFood Organic Berry Bar  

Topping  

• 10 g desiccated coconut (1)  

preparation  

• Preheat oven to 180°C (top and bottom heat).  
• Unwrap the HistaFood organic berry bars and chop them finely.  
• Mix all ingredients together  
• Line a small round baking tin (approx. 15cm diameter) with baking paper.  
• Pour the batter into the pan and bake in a preheated oven for about 30 minutes.  
• Remove the cake and let it cool completely.  
• Serve with coconut flakes (1) and, if desired, some HistaFood Organic Berry Bars.  

Our HistaFood tip  

Delicious berries such as blueberries, currants or blackberries go well with this. 

Prepared with