Cheesecake with chocolate sprinkles

Name: Cheesecake with chocolate sprinkles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 400 g Flour; 200 g soft butter; 400 g Sugar; 1 package Vanillin sugar; 1 kg Low-fat curd; 150 g Fresh cream; 3-4 Tbsp Lemon juice; 5 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Semolina; 2 TABLESPOONS Cocoa powder; 100 g Milk chocolate; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

400 g Flour
200 g soft butter
400 g Sugar
1 package Vanillin sugar
1 kg Low-fat curd
150 g Fresh cream
3-4 Tbsp Lemon juice
5 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
2 TABLESPOONS Semolina
2 TABLESPOONS Cocoa powder
100 g Milk chocolate
7-10 Tbsp Fat and flour

Directions

1
Mix flour, butter, 150 g sugar, vanillin sugar and 2 tablespoons of cold water with the dough hooks of the hand mixer to form crumbles and chill. Mix quark, crème fraîche, 250 g sugar, lemon juice, eggs, pudding powder and semolina. Place half of the crumbles on the bottom of a greased and flour-spread springform pan (26 cm Ø) and press firmly. Halve the quark mixture. Stir under one half of cocoa. Spoon the curd mass alternately into the mould and pull through with a fork.
2
Chop the chocolate finely and knead it into the crumbles. Spread the chocolate sprinkles on the cheese mixture and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 70-90 minutes. Cover after 40 minutes if the cake becomes too dark. Remove the cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 hours
3
Preparation time approx. 1 1/2 -2 hours. 2 hours waiting time