Chocolate strudel cheesecake

Name: Chocolate strudel cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g Chocolate rusk; 150 g Rusk; 100 g Butter; 1 TEASPOON Gingerbread spice; 125 g Whole milk couverture; 750 Edible quark (40% fat); 150 g Sugar; 1 1/2 packs Pudding powder "Vanilla Flavor"; 4 Eggs (size M); 150 ml Sunflower oil; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g Chocolate rusk
150 g Rusk
100 g Butter
1 TEASPOON Gingerbread spice
125 g Whole milk couverture
750 Edible quark (40% fat)
150 g Sugar
1 1/2 packs Pudding powder "Vanilla Flavor"
4 Eggs (size M)
150 ml Sunflower oil
7-10 Tbsp Grease

Directions

1
Mix both types of rusk finely in a universal chopper. Melt butter in a small pot. Mix rusk, gingerbread spice and butter. Press the crumb mixture as a base into a greased springform pan (26 cm Ø), chill for about 30 minutes.
2
Chop 100 g chocolate and melt over a warm water bath. Mix quark, sugar, pudding powder, eggs and oil. Halve the mixture. Stir liquid chocolate into one half.
3
Alternately pour 2 tbsp. each of the light and dark masses onto the centre of the crumb base until both masses are used up. Knock the mould a few times on the work surface in between. Cake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
4
manufacturer) Bake for 50-60 minutes. Turn off the oven, open the door a little and let the cake cool down in the oven.
5
Grate the rest of the chocolate coating into small rolls using a peeler. Carefully remove the cake from the mould and place it on a plate. Decorate with chocolate rolls. Whipped cream is delicious with it.