Chocolate cheesecake

Ingredients

Directions

1. 1

   Knead the butter in pieces, flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Cover and chill for about 30 minutes. Remove some of the dough and chill. Roll out the rest of the dough between 2 layers of foil to a circle (approx. 34 cm Ø). Grease a springform pan (26 cm Ø) and line it with the foil, pressing down the edge to a height of approx. 4 cm.

2. 2

   Prick the base several times with a fork. Keep cold. Grate the chocolate finely. Cream 150 g sugar, 4 eggs and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in quark, cream cheese and pudding powder. Stir in chocolate. Pour the quark mixture onto the short pastry and smooth it down. Bake in the pre-heated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let the cake rest in the switched off oven for about 15 minutes. Take out and let it cool down. Knead the rest of the dough, roll out on a floured work surface and cut out 8-12 small flowers. Place on a baking tray lined with baking paper and bake at the same temperature for about 8 minutes.

3. 3

   Bake in the pre-heated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let the cake rest in the switched off oven for about 15 minutes. Take out and let it cool down. Knead the rest of the dough, roll out on a floured work surface and cut out 8-12 small flowers. Place on a baking tray lined with baking paper and bake at the same temperature for about 8 minutes. Take out, let cool and dust with icing sugar and cocoa. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray small tuffs onto the cake and decorate with the flowers

4. 4

   waiting time approx. 2 1/2 hours