Dark Phiadelphia cake

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø; 7-8 cm high) (wrap the pan with aluminium foil from the outside, as some fat may leak out at the bottom during baking). Melt 75 g butter at low heat. Fill the biscuits into a freezer bag, close it and crumble them finely with a dough roll. Mix with the liquid butter. Press into the mould as a base. Chill for about 30 minutes.

2. 2

   Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. Mix cream cheese, quark, sugar, vanillin sugar, eggs and starch. Stir in the liquid chocolate. Spread on the biscuit base in the springform pan

3. 3

   Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 1 1/4-1 1/2 hours (cover after approx. 1 hour if necessary). Leave to cool in the mould

4. 4

   Place the glaze in the bottle or bag in hot water for about 10 minutes. Spray the glaze onto the edge of the cake and let it dry. Add cream if necessary