Mousse au Chocolat cheesecake

Name: Mousse au Chocolat cheesecake
Cook time: 1 h
Total time: 4 h
Yield: 12
Ingredients: 80 g Butter; 300 g Chocolate biscuits (at least 40 % chocolate content); 1 Vanilla pod; 250 g Low-fat curd; 500 g Double cream cheese; 400 g Whipped cream; 2 TABLESPOONS Lemon; 3 TABLESPOONS Cornstarch; 160 g Sugar; 1 Egg (Gr. M); 300 g Dark chocolate; 50 g white chocolate

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Simply heavenly: On a crispy biscuit base we layer delicious quark cream and airy chocolate mousse to make the best cheesecake ever.

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

80 g Butter
300 g Chocolate biscuits (at least 40 % chocolate content)
1 Vanilla pod
250 g Low-fat curd
500 g Double cream cheese
400 g Whipped cream
2 TABLESPOONS Lemon
3 TABLESPOONS Cornstarch
160 g Sugar
1 Egg (Gr. M)
300 g Dark chocolate
50 g white chocolate

Directions

1
Melt butter in a small pot. Put the biscuits in a freezer bag and crumble them finely with a rolling pin. Mix them in a bowl with liquid butter. Line the bottom of a springform pan (26 cm Ø) with baking paper, press the biscuit-butter mixture firmly as a base and refrigerate.
2
Cut the vanilla pod lengthwise and scrape out the pulp. Mix quark, cream cheese, 150 g cream, lemon juice, starch, sugar, egg and vanilla pulp. Put the cheese mixture on the biscuit base and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes. Remove from the oven and let it cool down on a cake rack. Carefully remove from the edge of the mould.
3
Melt the dark chocolate over a hot water bath and let it cool off lukewarm. Whip 250 g cream until stiff, carefully fold in chocolate. Smooth on the cake and refrigerate for about 2 hours. Lift the cake out of the mould, roughly slice the white chocolate and sprinkle the cake with it. Cut into pieces and serve.