John Myers
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Chocolate Cheese Cream Cake
The perfect chocolate cheese cream cake recipe with a picture and simple step-by-step instructions.
Floor:
- 125 g Shortbread
- 100 g Liquid butter
Cheese cream:
- 100 g Dark chocolate 70%
- 100 g Milk chocolate
- 100 g White chocolate
- 500 g Lowfat quark
- 100 g Sugar
- 1 Pck. Vanillin sugar
- 6 sheet Gelatin
- 300 g Whipped cream
- Cling film
- Box shape
Floor:
- Crumble the biscuits in a plastic bag with a rolling pin and sprinkle them in a bowl. Pour liquid butter over it, mix everything well, let it steep.
- Rinse the box shape with water and line it with the cling film.
Chocolate curd mass:
- Soak gelatine in cold water.
- Whip the whipped cream until stiff, set aside.
- Mix the quark, sugar and vanilla sugar together well. Squeeze out the gelatine and briefly dissolve it in a saucepan over low heat. Remove from heat and stir in 3 tablespoons of the quark mixture. Then add everything to the rest of the quark mixture and stir well.
- Divide the quark mass into thirds and stir in each portion of the chocolate that has been dissolved (over a water bath). Then divide the whipped cream into thirds and carefully fold into the quark and chocolate masses. Starting with the dark chocolate.
Finish:
- Carefully fill in the dark mass. As far as possible, nothing should come into contact with the foil where the next layer will be placed. Then comes the whole milk layer and finally the quark cream from the white chocolate. Smooth everything out carefully.
- Now the biscuit butter layer comes as a cover. Knead the crumbs again with a fork, then carefully place on the last layer and gently press and smooth down with an tbsp spine.
- Chill for 8 hours.
- Is also delicious as a dessert with a dash of eggnog ………… Bon appetit.
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