John Myers
Cocoa Cheesecake
The perfect cocoa cheesecake recipe with a picture and simple step-by-step instructions.
- 150 g Cantuccini
- 125 g Butter
- 250 g Premium milk chocolate
- 300 g Cream cheese double cream setting
- 400 g Lowfat quark
- 1 packet Vanilla sugar
- 75 g Sugar
- 1 tbsp Strength
- 3 M Eggs
- 2 tbsp Cocoa powder
- Finely chop the cantuccini, best with a kitchen machine. Melt the butter and mix with the breadcrumbs. Line a 26 cm springform pan with parchment paper. Pour in the mixture, press on and put in the cold.
- Melt the chocolate over the warm water bath. Mix the cream cheese, quark, vanilla sugar and sugar together. Stir in melted chocolate and starch. Stir in eggs one by one and halve the mixture. Under one half 1 tbsp. Stir cocoa powder.
- Pour in the mixture alternately with a tablespoon, marbling with the handle of the spoon.
- Bake the cake in a preheated oven at 200 degrees for about 15 minutes. Reduce the heat to 125 degrees and bake for another 45 minutes. Switch off the oven, open the door, let the cake rest in the oven for another 15 minutes. Take out, detach from the edge, let cool on a rack. Decorate with zebra rolls. Done, I’m just saying a calorie bomb!
Facebook Comments