John Myers
Chocolate Cheesecake from Tray
The perfect chocolate cheesecake from tray recipe with a picture and simple step-by-step instructions.
- 2 Cans Peaches
- 525 g Butter and
- 100 g Butter
- 750 g Flour
- 300 g Sugar and
- 150 g Sugar
- Salt
- Egg yolk
- 8 Eggs
- 200 g Dark chocolate
- 1750 g Cream curd
- 2 packet Chocolate pudding powder
- 150 g Brown sugar
- Grease the pan, dust with flour, drain the peaches well and melt 325 g butter over low heat. Mix the flour, cocoa, 300g sugar and a pinch of salt. Add liquid butter, egg yolk and 4 tbsp water to the flour mixture. First knead everything with the hand mixer, then briefly knead into sprinkles with your hands, distribute 2/3 of the sprinkles on the drip pan and press down as a base. Chop the couverture, melt it in a hot water bath and let it cool down for about 10 minutes. Beat the quark until smooth. Mix the pudding powder and 150 g sugar and stir into the quark. Mix 100 g butter and brown sugar until creamy. First stir in 8 eggs one at a time and then stir in the liquid couverture. Then stir in 5 tablespoons of quark mass and then the remaining quark mass in portions. Spread 1/3 quark cream on the crumble base and top with peaches. Spread the rest of the quark cream on the peaches and smooth out. Bake in the preheated oven at 1 ^ 50 degrees for about 20 minutes. Spread the rest of the litter on the cake, grating the dough between your fingers. Bake the cake for approx. 40 minutes. Then let it cool down for about 3 hours. Cream tastes good with it
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