Cheesecake with chocolate drops

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 7 Eggs (size M)
  • 200 g Flour
  • 250 g Sugar
  • 175 g Butter
  • 500 g Low-fat curd
  • 1 package Pudding powder "Vanilla Flavor"
  • 1 package (75 g) Chocolate droplets, for baking
  • 75-100 g Dark chocolate coating
  • 1 TEASPOON Icing sugar for dusting
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Grease
  • baking paper
  • 750 g Dried peas for blind baking

Directions

  1. 1

    Separate 1 egg and keep the egg white. Knead flour, 50 g sugar, 125 g butter, egg yolk and approx. 1 tablespoon cold water to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. Roll out the short pastry (approx. 35 cm Ø) and line a greased springform pan (26 cm Ø) with it so that the rim is 4-5 cm high. Prick the pastry base several times with a fork and cover with baking paper. Pour in peas for blind baking and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.

  2. 2

    In the meantime melt remaining butter and let it cool down. Separate remaining eggs. Add the egg white that has been set aside to the remaining egg white, beat until stiff and finally add 50 g sugar. Mix quark, remaining sugar, egg yolk and pudding powder. Gradually stir in liquid butter. Then add the chocolate drops and finally the beaten egg white to the quark mixture. Take the short pastry out of the oven and remove the peas with the baking paper. Put the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Let the finished cheesecake cool completely in the mould. In the meantime, roughly chop the chocolate coating and melt on a hot water bath.

  3. 3

    Then add the chocolate drops and finally the beaten egg white to the quark mixture. Take the short pastry out of the oven and remove the peas with the baking paper. Put the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Let the finished cheesecake cool completely in the mould. In the meantime, roughly chop the chocolate coating and melt on a hot water bath. Spread the couverture on a cold marble or porcelain board and let it set. Use a spatula to form small rolls. Remove the cheesecake from the mould and arrange on a cake platter. Spread chocolate rolls on the cake and dust with icing sugar. Makes about 16 pieces

  4. 4

    Spread the couverture on a cold marble or porcelain board and let it set. Use a spatula to form small rolls. Remove the cheesecake from the mould and arrange on a cake platter. Spread chocolate rolls on the cake and dust with icing sugar. Makes about 16 pieces

Nutrition Facts

KCAL
300 kcal
CARBS
34 g
FATS
15 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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