Choco Cheesecake

Name: Choco Cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 14
Ingredients: 125 g cold butter; 175 g Flour; 60 g Icing sugar; 200 g Dark chocolate; 400 g Double cream cream cheese; 300 g Low-fat curd; 30 g Sugar; 1 package Vanillin sugar; 25 g Cornstarch; 5 Eggs (size M); 7-10 Tbsp Cocoa; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 14

125 g cold butter
175 g Flour
60 g Icing sugar
200 g Dark chocolate
400 g Double cream cream cheese
300 g Low-fat curd
30 g Sugar
1 package Vanillin sugar
25 g Cornstarch
5 Eggs (size M)
7-10 Tbsp Cocoa
7-10 Tbsp Grease

Directions

1
Mix the butter in pieces, flour and icing sugar to a smooth shortcrust pastry. Roll out to the size of the mould (28 cm Ø; with removable base; the same recipe is also suitable for 26 cm) and place in the greased mould. Press flatter with your hands and pull up one edge. Chill for at least 30 minutes. Then pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for approx. 15 minutes, remove from the oven. In the meantime, chop the chocolate and melt it over a warm water bath.
2
Allow to cool slightly. Mix cream cheese, quark, sugar, vanillin sugar, starch and eggs with the whisk of the hand mixer until smooth. Stir in chocolate. Spread the mixture into the mould. Bake at the same temperature on the lower rack for about 1 hour. Let cool and serve dusted with cocoa
3
1 hour waiting time