Stracciatella cheesecake

Name: Stracciatella cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Flour; 2 TEASPOONS Cocoa Pukver; 250 g Sugar; 5 Eggs (size M); 1 pinch Salt; 125 g Butter; 225 g Dark chocolate coating; 750 g Low-fat curd; 250 g Schmand; 1 package Pudding powder "Vanilla Flavor"; 75 g Chocolate droplets; 1 package Cream stabiliser; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Flour
2 TEASPOONS Cocoa Pukver
250 g Sugar
5 Eggs (size M)
1 pinch Salt
125 g Butter
225 g Dark chocolate coating
750 g Low-fat curd
250 g Schmand
1 package Pudding powder "Vanilla Flavor"
75 g Chocolate droplets
1 package Cream stabiliser
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Put flour, cocoa, 50 g sugar, 1 egg, salt and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Cover and chill for about 1 hour. Roll out 2/3 of the dough on a greased springform pan (26 cm Ø). Close the greased edge of the mould around it. Form the remaining dough into a roll, place it on the edge and press it up to approx. 5 cm. Prick the base several times with a fork and chill.
2
Chop 150 g chocolate coating, melt on a hot water bath. Mix 4 eggs and 200 g sugar until creamy. Stir in quark, sour cream and pudding powder. Halve the mixture. Mix some quark mixture with the chocolate coating and stir into one half. Fold chocolate drops under the light quark mixture. Smooth the chocolate mixture on the base. Carefully pour the light mixture onto the dark one. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the switched-off oven with the door open for approx. 15 minutes. Let cool down on a cake rack. Chop 75 g chocolate coating and melt on a hot water bath. Leave to cool slightly.
3
Carefully pour the light mixture onto the dark one. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the switched-off oven with the door open for approx. 15 minutes. Let cool down on a cake rack. Chop 75 g chocolate coating and melt on a hot water bath. Leave to cool slightly. Mix cream firmer and vanillin sugar. Whip the cream until stiff, while letting the cream setting agent trickle in. Remove the cake from the mould. Spread the cream loosely on the cake. Spread the chocolate coating with a spoon in a circle on the cream. Chill for at least 1/2 hour. Serve decorated with mint
4
Mix cream firmer and vanillin sugar. Whip the cream until stiff, while letting the cream setting agent trickle in. Remove the cake from the mould. Spread the cream loosely on the cake. Spread the chocolate coating with a spoon in a circle on the cream. Chill for at least 1/2 hour. Serve decorated with mint
5
waiting time approx. 4 hours