Kinder Chocolate Cheesecake

Ingredients for 1 servings:

• 125 g butter
• 150 g chocolate, dark
• 225 g sugar
• 75 g brown sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 5 eggs, size M
• 100 g flour
• 10 g cocoa powder
• 600 g cream cheese
• 45 g cornstarch
• 1 pack of Kinder chocolate
• e.g. strawberries
• e.g. hazelnuts
• 50 ml whipped cream
• 100 g white chocolate

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 10 minutes

Melt the butter and dark chocolate in a bain-marie. Add 100g of sugar, brown sugar, vanilla sugar, and salt and mix well. Then add 2 eggs, one at a time, and beat until well blended. Sift the flour and cocoa powder into a bowl and fold in. Spread the batter evenly into a 26cm baking tin and bake in a preheated oven at 175°C (top/bottom heat) for 20-25 minutes. Bake like a brownie batter; a skewer inserted into the oven should still show some batter. For the cheesecake mixture, put the cream cheese and 125g of sugar in a deep bowl and mix for 1 minute. Then sift the cornstarch into the bowl and mix well. Then fold in 3 eggs, one at a time. Spread the Kinder chocolate over the baked brownie batter, then pour the cheesecake mixture over it and spread it out well. Bake in a preheated oven at 125°C (top/bottom heat) for 55-65 minutes. Tip: After baking, turn off the oven and let the cake stand in the oven for another hour to prevent it from sinking or cracking. Heat the cream in a saucepan until it begins to boil. Crush the white chocolate and add it to the cream. Let it rest for one minute and stir until smooth. Spread the white chocolate ganache over the cake and cover. Let it set in the refrigerator (preferably overnight).