John Myers
Contents
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Ingredients
Cookies
- 140 g Flour
- 1 tsp Baking powder
- 1 pinch Salt
- 1 tsp Vanilla powder
- 100 g Butter
- 75 g Sugar
- 75 g Brown sugar
- 1 Egg
- 100 g Chocolate chips
- 75 g Marzipan raw mass
ice cream
- 3 Eggs
- 3 tbsp Sugar
- 400 ml Cream
- 7 Cookies
- 2 tbsp Unsweetened cocoa
Cheesecake
- 150 g Cinnamon biscuits
- 60 g Butter
- 75 g Dark chocolate
- 150 g Cream cheese
- 65 g Sugar
- 0,5 tbsp Food starch
- 1 Egg
- 1 pinch Salt
- 240 g Sour cream
- 5 tsp Jam
Instructions
Cookies
- For the cookies, mix flour, baking powder, salt and vanilla sugar. Mix the butter, sugar, brown sugar and egg until foamy and then mix with the dry ingredients to form a smooth batter.
- Finely grate the marzipan mixture and add to the dough together with the chocolate droplets. Place small heaps of dough with a teaspoon on a baking sheet and bake in a preheated oven at 200 ° C for approx. 5 minutes and then allow to cool.
- Approx. 7 Cookies should only be half-baked and still soft. Bake the remaining dough into "normal" cookies approx. 9 minutes longer. Let cool down briefly for 3 minutes and then place in a tupper dish and close.
ice cream
- Separate the eggs for the ice cream. Mix the egg yolks with 1 tbsp sugar until frothy. Whip the cream. Beat egg whites with 2 tablespoons of sugar to make egg whites. Cut the half-baked cookies into small pieces.
- Mix the egg yolks and cocoa with the cream. Carefully fold the egg whites into the mixture in two portions. Pour into a loaf pan and place in the freezer for 6–8 hours.
Cheesecake bottom
- For the cheesecake base, finely crumble the rusks and mix with the soft butter. Press the bottom of a greased springform pan and bake in the preheated oven at 190 ° C for 9 minutes. Then let it cool down.
- Chop the dark chocolate and melt it over the water bath. Spread the chocolate evenly on the cooled base and let it cool down again until the chocolate is firm.
- For the cheesecake mixture, mix the cream cheese, sugar, starch, egg, salt and sour cream to a smooth mixture. Pour the mixture into the springform pan on the cooled base.
- Drip a teaspoon of jam onto the mixture and pull it over the cheesecake in lanes. Bake at 180 ° C for about 45 minutes. After 30 minutes, cover with aluminum foil so that it does not get dark on top.
- After 45 minutes, do the cooking test with a toothpick, no mass should stick. Let the cheesecake cool and put in the fridge for at least 6-8 hours.
- It is best to prepare ice cream and cheesecake on the evening before a dinner.
Nutrition
Serving: 100gCalories: 367kcalCarbohydrates: 37.2gProtein: 4.9gFat: 22g
