Tricolor chocolate cheesecake

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3.7 6
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 14
  • 125 g Butter biscuits
  • 80 g Butter
  • 6 sheets Gelatine
  • 150 g Dark chocolate
  • 100 g Milk chocolate
  • 150 g white chocolate
  • 500 g Low-fat curd
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 300 g Whipped cream
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Put the biscuits in a freezer bag and crumble them into crumbs using a dough roller. Melt butter and mix with the cookie crumbs. Spread the mixture on some baking paper to form a rectangle (approx. 11 x 26 cm), press it on and chill. Rinse the box form (1.5 lter contents: 11 x 26 cm) with water and line with foil

  2. 2

    Soak gelatine in cold water. Chop 100 g of each chocolate separately and melt them one after the other in a warm water bath. Mix quark, sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir in 3 tbsp. quark mixture, then stir into the remaining quark mixture. Whip the cream with the whisks of the hand mixer until stiff. Divide the quark mixture into thirds, stir a liquid chocolate into each portion and fold in 1/3 of the cream

  3. 3

    Pour dark curd cream into the mould and spread it out, then carefully spread the whole milk cream on top and finish with the white curd cream. Remove the biscuit base from the baking paper, carefully place it on the quark cream and press it down gently. Keep cool for about 8 hours

  4. 4

    Chop 50 g each of white and dark chocolate separately and melt one after the other over a warm water bath. Turn the cake out of the mould and remove the foil. Spread the chocolate on the cake with a teaspoon and chill for another 5 minutes

  5. 5

    waiting time approx. 8 hours

Nutrition Facts

KCAL
360 kcal
CARBS
31 g
FATS
21 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCake

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