Cheese wave

Ingredients for 1 servings:

• 125 g butter
• 125 g dark chocolate, at least 70% cocoa content
• 4 eggs
• 200 g sugar
• 3 tsp baking powder
• 125 g flour
• 150 g crème fraîche
• 50 g butter
• 100 g sugar
• 500 g low-fat curd cheese
• 3 eggs
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 1 pinch of salt
• 200 g dark chocolate or couverture
• 50 g butter
• 1 tbsp honey
• 150 g whipped cream
• 1 jar cherry(s), 425 ml

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cheesecake meets Donauwelle – 12 muffins or 1 springform pan

For the batter, melt the butter and chocolate in a saucepan over low heat, stirring well. Set aside and let cool briefly. Beat the sugar and eggs until creamy. Mix the baking powder with the flour and add to the egg and sugar mixture. Then stir in the crème fraîche. Finally, stir in the chocolate-butter mixture. Pour the chocolate batter into 12 muffin tins or spread it into a greased springform pan. For the cheese filling, beat the butter and sugar until smooth and then add all the other ingredients. Pour the jar of cherries through a sieve and let it drain well. For the muffins, I put 3-4 cherries on top of the chocolate batter; for the springform pan, I spread all the cherries evenly over the chocolate batter. Then pour the cheese mixture on top. For the muffin tins, add a heaped tablespoon to each batter, as the chocolate batter will still rise. Bake in the oven at 175 degrees Celsius (350 degrees Fahrenheit). The muffins are baked for about 25 minutes, and the springform pan for about 40-45 minutes. Once cooled, add the delicious chocolate glaze. Melt the chocolate and butter in a saucepan. Add the honey and mix well. Finally, add the cream and stir well. Spread the glaze evenly. It will set, but won’t crack when cut, retaining a melted texture. Tip: For a full baking sheet of the cheesecake, double the ingredients.