Cappuccino cheesecake

Ingredients

Directions

1. 1

   Cut 125 g butter into pieces and knead with 70 g sugar, 1 tablespoon cappuccino powder, flour and 1 egg with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Separate 4 eggs. Roll out the dough on a floured work surface until it is round (approx. 34 cm Ø) and line a greased springform pan (26 cm Ø) with it, press down at the edges. Cream 125 g butter and 120 g sugar with the whisk of the hand mixer. Stir in egg yolks one after the other. Mix milk, mascarpone, quark, chocolate drops and semolina and stir into the butter mixture.

2. 2

   Beat 4 egg whites until stiff and fold in. Pour the mixture into the springform pan and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for about 40 minutes. Whip 2 egg whites until stiff, adding 100 g sugar and 2 teaspoons of cappuccino powder. Pour meringue mixture onto the cake (without touching the edge) and bake again for another 15 minutes. Take the cake out of the oven and let it cool down. After about 15 minutes, carefully remove the cake from the edge. Dust the cake with cocoa if necessary and cut it into 16 pieces

3. 3

   waiting time approx. 1 1/2 hours