My High-Protein Coconut Cheesecake

Biscuit base: Crush the butter biscuits finely. Melt the reduced-fat butter and mix it with the crumbs. Add almond milk a teaspoon at a time only if needed, until the mixture holds together when pressed. Press into a 17-cm springform pan lined with baking parchment and refrigerate.

Filling: Mix the low-fat quark, skyr and mascarpone until smooth. Stir in the protein powder, coconut milk, vanilla, coconut flavoring, sweetener and salt. Fold in 15 g of desiccated coconut.

Gelatine: Soak eight sheets in cold water for about five minutes, squeeze out the water and dissolve them over very low heat without boiling. Gradually stir a few tablespoons of the cold filling into the dissolved gelatine, then quickly stir that mixture into the remaining filling.

Cream: Whip the well-chilled whipping cream to soft peaks. Gently fold it into the coconut filling before the mixture starts to set.

Chill: Spread the filling over the biscuit base and smooth the top. Refrigerate for at least six to eight hours, preferably overnight. Leave the springform ring on until completely set.

Decorate: Sprinkle with desiccated coconut, arrange Raffaello on top and add optional white chocolate shavings. Keep refrigerated until serving.