Baked cheesecake

Ingredients for 1 servings:

• 125 g flour
• 25 g cocoa powder
• 75 g margarine, cold
• 1 m.-sized egg(s)
• 1 tsp, leveled baking powder
• 1 tbsp rum
• 1 tsp instant coffee
• ½ jar cranberries, thickened
• 4 m.-sized egg(s)
• 200 g sugar
• 750 g double cream cheese
• 1 pkt. pudding powder, vanilla
• 1 pt. flavoring (orange flavor)
• 125 g whipped cream
• 150 g crème fraîche
• Dark chocolate coating, one bar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Prepare a cocoa shortcrust pastry from the first 7 ingredients, chill for 15 minutes if necessary. Grease the base of a 26 cm springform pan. Spread 2/3 of the dough on the base, pressing down 1/3 to form a 4 cm edge. Bake in a preheated electric oven at 200°C on the middle rack for approx. 15 minutes. Allow to cool slightly. Place 1/2 jar of cranberries on the base, leaving a 2 cm edge. For the topping, beat 4 eggs and 200g sugar until frothy, then stir in the double cream cheese, whipped cream, custard powder and orange flavoring. Pour the fairly runny dough onto the cranberries. Bake in a preheated oven at 175°C on the bottom rack (electric oven: 150°C / fan: 150°C / gas mark 2) for approx. 60 minutes. Remove from the oven and allow to cool on a wire rack for 10 minutes. Meanwhile, mix the crème fraîche and 1 tablespoon of sugar. Spread it on the cake and bake for another 15 minutes. Remove from the oven, loosen the edges with a knife, and let it cool completely in the pan. Melt 1 bar of dark chocolate and spread it in lines over the cake. This sounds more complicated than it is; while the base is in the oven, you can prepare the topping.