For the coconut cheesecake with tangerines, first put flour, 45 g sugar, butter (cut into flakes) and 1 egg in a bowl and knead into a smooth dough. Wrap the dough in plastic wrap and chill for about 1 hour.
In the meantime, toast 5 tablespoons of shredded coconut without fat in a pan until golden and set aside for sprinkling. Drain the tangerines.
Separate the remaining 4 eggs and beat the egg whites until stiff. Put the yolks, lemon juice, cream cheese, curd cheese, mascarpone, 200 g sugar and 3 tablespoons of grated coconut in a bowl and whisk together. Now carefully fold in the beaten egg whites last.
Preheat the oven to 125 °C.
Now roll out the chilled dough and press it into a springform pan (24 cm) lined with baking paper. Prick the bottom several times with a fork.
Spread approx. 3 tablespoons of the cheese cream on the base and place the tangerines on top. Spread the rest of the cream on top and smooth it down.
Now put the cake into the oven and bake on the middle shelf for about 70 minutes.
Then brush the hot cake with jam and sprinkle on the 5 tablespoons of coconut flakes set aside.
Let the coconut cheesecake with tangerines cool in the mold.