Chocolate mint cheesecake with brittle crumbles

Name: Chocolate mint cheesecake with brittle crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 400 g Butter biscuits; 250 g Butter; 500 g Sugar; 2 kg Low-fat curd; 300 g Double cream cream cheese; 8 TABLESPOONS Lemon juice; 10 Eggs (size M); 100 g Semolina; 2 packages Pudding powder "Vanilla Flavor"; 500 g Mint chocolate bars; 100 g Grümmel candy; 100 g chopped hazelnuts; 7-10 Tbsp Mint chocolate bars and cocoa; 1 large freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

400 g Butter biscuits
250 g Butter
500 g Sugar
2 kg Low-fat curd
300 g Double cream cream cheese
8 TABLESPOONS Lemon juice
10 Eggs (size M)
100 g Semolina
2 packages Pudding powder "Vanilla Flavor"
500 g Mint chocolate bars
100 g Grümmel candy
100 g chopped hazelnuts
7-10 Tbsp Mint chocolate bars and cocoa
1 large freezer bag

Directions

1
Fill the butter biscuits into a freezer bag and close it tightly. Grind them finely with a rolling pin. Melt butter in a pot and mix with the cookie crumbs. Spread the biscuit mixture evenly in the fat pan of the oven and press down firmly. Let it cool down. In the meantime, mix sugar, quark, cream cheese, lemon juice, eggs, semolina and pudding powder. Spread the chocolate bars evenly on the biscuit base.
2
Carefully spread the quark mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. After 45 minutes of baking time, mix the candy and hazelnuts, sprinkle evenly on the cheese mixture and bake until done. Take the cake out of the oven. Place on a cake rack and allow to cool completely. Decorate with mint chocolate bars and dust with cocoa