Chocolate Covered Vanilla Fudge Cheesecake

Ingredients for 1 servings:

• 300 g flour
• 100 g butter
• 100 g sugar
• 1 egg(s)
• 30 g cocoa powder
• ½ liter of milk
• 2 packs of pudding powder, vanilla
• 250 g sour cream
• 500 g quark
• 150 g sugar
• 150 g candy(s), fudge pieces (or finely chopped soft caramel)
• 75 ml cream
• 200 g chocolate (dark)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vanilla cheesecake with chocolate topping

Make a soft shortcrust pastry from the shortcrust pastry ingredients. Line a greased, round springform pan with it and raise the sides to a high level. Prick the pan a few times with a fork and chill if possible. For the cheese mixture, cook the pudding according to the package instructions with 150g of sugar (2 sachets of pudding powder to 500ml milk). When the pudding is ready, set it aside in a saucepan. In a bowl, mix the sour cream and quark. Now mix in the slightly cooled vanilla pudding, stirring vigorously. Finally, fold in the fudge pieces. Pour the mixture onto the shortcrust pastry base and smooth it down. Bake in a preheated oven at 180°C for about 60 minutes. The cheese mixture should have risen all the way to the edges (it will shrink slightly later). Remove from the oven and let cool in the pan. For the chocolate topping, melt the chocolate in the cream. Let it cool slightly and pour it onto the cooled cheese mixture. Smooth it out and let it cool until it’s firm enough to slice. If you like, you can sprinkle a few fudge pieces onto the not-quite-cooled chocolate.