Cheesecake with chocolate icing

Ingredients for 1 servings:

• 350 g flour
• 150 g margarine
• ½ jar sugar
• ½ pack of baking powder
• 1 egg(s)
• 3 tbsp sour cream
• 200 g margarine
• 1 kg low-fat curd cheese
• 1 ½ glasses of sugar
• 3 eggs
• 1 packet of vanilla sugar
• 2 packets of vanilla pudding powder
• e.g. raisins
• n. B. Lemon peel, grated
• 200 g powdered sugar
• 40 g baking cocoa
• 3 tbsp milk, hot
• 1 tbsp butter, melted
• possibly desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

delicious cheesecake between two layers of dough

The jar used in this recipe holds approximately 200 ml. For the dough, mix the flour, margarine, sugar, baking powder, egg, and sour cream. Divide the dough in half. Roll out both halves on a baking sheet lined with baking paper or flatten them with your hands and bake in the oven at 180°C (convection oven) for approximately 15 minutes. The dough should be golden brown. Then let both sheets of dough cool. For the quark mixture, melt the margarine. Add the quark, sugar, eggs, and vanilla sugar and bring to a boil. Stir constantly to prevent the quark from burning. Add the two packets of pudding powder while stirring constantly and bring to a boil again briefly. If desired, add raisins or a little grated lemon zest. Spread the mixture on one of the cooled pastry bases, cover with the other pastry base, and press it down lightly. Be careful: the pastry bases are very fragile! For the chocolate glaze, quickly mix the powdered sugar, cocoa powder, milk, and butter in a porcelain bowl and spread it over the top layer of the cake. Sprinkle the glaze with desiccated coconut, if desired. Make the cake at least 12 hours in advance, but preferably a day in advance, so the quark cream softens the dough and makes it easy to cut. This recipe is an old family recipe and my absolute favorite cheesecake.