Chocolate cheesecake with pretzel crunch

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
5 1
Salty pretzel crumbs and delicate chocolate cream - nobody can resist this cheesecake 2.0!
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 30 g salted pretzels
  • 50 g Dark chocolate
  • 150 g Dark chocolate
  • 150 g Flour
  • some Flour
  • 3 TABLESPOONS Baking cocoa
  • 100 g cold butter
  • some Butter
  • 2 TABLESPOONS Sugar
  • 75 g Sugar
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (Gr. M)
  • 1 pck. Vanilla sugar
  • 300 g Double cream cheese
  • 500 g Low-fat curd
  • 90 g Cornstarch

Directions

  1. 1

    For the crumbles, coarsely crumble the salt pretzels. Chop 50 g chocolate. Knead 150 g flour, 1 tablespoon cocoa, 100 g butter in pieces, 2 tablespoons sugar and 1 pinch of salt first with the dough hooks of the mixer, then with your hands to form the crumbles. Knead in chopped chocolate and pretzel crumbs, chill.

  2. 2

    Chop 150 g chocolate and melt in a hot water bath. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour.

  3. 3

    Separate eggs. Beat the egg whites until stiff and allow 75 g sugar to trickle in. Whisk the egg yolks, 100 g sugar and vanilla sugar with the whisks of the mixer until creamy. Stir in cream cheese and quark. Mix starch and 2 tbsp. cocoa, sieve onto the cheese mixture and stir in. Stir in the liquid chocolate. Fold in 2 portions of beaten egg white.

  4. 4

    Fill the cheese mixture into the mould, smooth it down. Spread crumbles on top. Bake in a hot oven for 50-60 minutes. Remove from the oven and let it cool down on a cake rack. Then remove from the tin.

  5. 5

    It doesn't have to be pretzels. Often you still have salt sticks at home, and they are also very suitable.

Nutrition Facts

KCAL
270 kcal
CARBS
26 g
FATS
14 g
PROTEINS
9 g