Chocolate cheesecake

Ingredients for 1 servings:

• 125 g butter
• 225 g flour
• 1 tsp baking powder
• 250 g sugar
• 2 packets of vanilla sugar
• 2 tbsp cocoa powder
• 3 m.-sized eggs
• 200 g double cream cheese
• 250 g cream cheese
• 250 g whipped cream
• 30 g cornstarch
• 300 g dark chocolate
• 25 g coconut oil (e.g. Palmin)
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Chocolate Cheesecake

Melt the butter and let it cool slightly. Mix together the flour, baking powder, 100g sugar, 1 sachet of vanilla sugar, and cocoa powder, pour in the butter, and knead everything into a dough. Grease a 26cm springform pan and sprinkle with breadcrumbs. Press the dough into the bottom of the pan and chill for about 30 minutes. Beat the eggs with 150g sugar and 1 sachet of vanilla sugar until frothy. Stir in the cream cheese, quark, 50g heavy cream (liquid), and the cornstarch. Spread the quark mixture over the dough and bake the cake in a preheated oven at 200°C (175°C fan-assisted oven) for about 1 hour. Then cool well on a wire rack, remove from the pan, and let cool completely. Tip: If the base is still too warm, it may crumble when removed from the pan. So let it cool really well or leave the pan base under the cake. Break the chocolate into pieces. Melt it with 200g of cream and the coconut oil in a saucepan over low heat, stirring continuously. Then let it cool for about 20 minutes. Spread it over the cake and refrigerate for 2 hours. Tip: The best way to spread the chocolate mixture over the cake is to place it in a cake ring.