Cheese and chocolate cake

Name: Cheese and chocolate cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1 pack of (225 g) Rusk; 160 g Butter; 450 g Sugar; 150 g Whipped cream; 10 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 2 kg cream quark (40 % fat); 60 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 3 packages (75 g each) Chocolate Droplets; 2 TEASPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1 pack of (225 g) Rusk
160 g Butter
450 g Sugar
150 g Whipped cream
10 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
2 kg cream quark (40 % fat)
60 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
3 packages (75 g each) Chocolate Droplets
2 TEASPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Put the rusks in a clean tea towel and crush them finely with a rolling pin. Melt butter and mix with rusks and 200 g sugar. Grease a fat pan (34x38 cm), spread the crumbs evenly on the base and press them on. Whip the cream until stiff and put it in a cool place. Place the eggs in a BIG mixing bowl and whisk with the whisk of the hand mixer for about 5 minutes until thick and frothy. At the same time, pour in the remaining sugar, vanillin sugar and salt. Add quark, flour and lemon zest and stir in.
2
First fold in the cream, then the chocolate drops. Pour the quark mixture onto the crumb base and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 60-70 minutes. After approx. 40 minutes, cut the quark mixture from the edge and bake. Let the cheesecake cool completely and cut into 20-24 pieces. Dust with icing sugar and serve with cream as desired. Results in 20-24 pieces
3
At 24 pieces: