Chocolate cheesecake with crumbles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the fat. Mix flour, almonds and 125 g sugar. Pour fat over it and knead everything into crumbles. Let it cool down. In the meantime beat the eggs and 250 g sugar with the whisk of the hand mixer until frothy.

2. 2

   Stir in curd cheese and pudding powder. Halve the quark mixture and stir 1 tablespoon of cocoa into one half. Grease a springform pan and dust with flour. Fill in light and dark quark mixture alternately and spoon by spoon. Then use a spoon handle to pull the mixture in a circle. Spread crumbles evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes. Cover the cake after half of the baking time if necessary. Leave to rest in the switched off oven for 15 minutes. Remove the cake from the oven, remove from the edge with a knife and let it cool down on a cake rack.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes. Cover the cake after half of the baking time if necessary. Leave to rest in the switched off oven for 15 minutes. Remove the cake from the oven, remove from the edge with a knife and let it cool down on a cake rack. Remove the cake from the tin and place it on a cake plate. Dust the cake with 1 tablespoon of cocoa powder. Whipped cream tastes good with it

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
14 g

PROTEINS
13 g