Chocolate Cheese-Cake

Name: Chocolate Cheese-Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 125 g Butter or margarine; 225 g Flour; 1 slightly heaped Tsp baking powder; 250 g Sugar; 2 packages Vanillin sugar; 2 TABLESPOONS Baking Cocoa; 3 Eggs (size M); 1 package (200 g) Double cream cream cheese; 1 package (250 g) Cream curd; 250 g Whipped cream; 30 g Cornstarch; 3 (à 100 g) Dark chocolate bars; 1 cube (25 g) Coconut oil; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Mint leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

125 g Butter or margarine
225 g Flour
1 slightly heaped Tsp baking powder
250 g Sugar
2 packages Vanillin sugar
2 TABLESPOONS Baking Cocoa
3 Eggs (size M)
1 package (200 g) Double cream cream cheese
1 package (250 g) Cream curd
250 g Whipped cream
30 g Cornstarch
3 (à 100 g) Dark chocolate bars
1 cube (25 g) Coconut oil
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Mint leaves

Directions

1
Melt the fat and let it cool down a little. Mix flour, baking powder, 100 g sugar, 1 sachet vanillin sugar and cocoa. Add the fat and work into a dough with the dough hooks of the hand mixer. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Press the dough onto the bottom of the mould.
2
Beat eggs, remaining sugar and vanilla sugar with the whisk of the hand mixer until foamy. Stir in cream cheese, quark, 50 g cream and starch. Spread the cheese mixture on the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 55-60 minutes. Cool down on a cake rack. Remove from the tin and let cool completely. Break the chocolate into pieces. Place in a saucepan with the rest of the cream and coconut oil and melt at low heat while stirring. Leave to cool for 15-20 minutes. Spread on the cheesecake and refrigerate for about 2 hours.
3
Remove from the tin and let cool completely. Break the chocolate into pieces. Place in a saucepan with the rest of the cream and coconut oil and melt at low heat while stirring. Leave to cool for 15-20 minutes. Spread on the cheesecake and refrigerate for about 2 hours. Decorate with mint and serve. Makes about 16 pieces