Soufflated Cheesecake

1. First make the yeast shortcrust pastry. If you don’t have a recipe of your own, take a look at my cookbook in the folder “Grandma Spoon’s Cake” you will find a shortcrust pastry – but you can also click on this link >>>>> “Reisfladen” (with a kind of yeast shortbread dough ) a`la Biggi >>>> When the dough is ready – take half the amount and freeze it (roll out beforehand). I roll it on a baking paper and roll the dough in it. Then wrap a large amount of cling film around it and put it in the freezer. The dough will last for a few weeks. If you already know that you can use it in two or three days – then just put it in the refrigerator. They also roll out the second half and place
2. So it goes on !!! Now separate the eggs and put the egg whites in the refrigerator. Then mix the melted chocolate with the cream cheese. To do this, take a clean and chilled bowl and then stir in the egg yolks quickly and immediately. Now you have your hands free again and can beat the egg white. As a result, it should become very stiff.
3. If you have done everything right up to this point, a beautiful cream has been created and you can now carefully fold in the egg whites.
4. Place the rolled out dough in a springform pan (24 mm diameter) or a ceramic form. The hazelnut mixture that you have previously mixed in the mixer and shaped into a circle is then filled three-quarters full. Let it bake for 10 minutes at 180 degrees O / U heat – then add the filling compound. It should grow up on the dough when baking.
5. Therefore, let the mold fall a few times from a small height onto the work surface so that any air bubbles can escape from the filling compound dough.
6. Place the springform pan (or ceramic) in a deep baking sheet filled with water. It is completely sufficient if the foot of the spring or ceramic form is covered with water. The cheesecake needs to bake for about 15-17 minutes at 170 degrees. Now switch the temperature to 160 degrees and bake the cake again for 15 minutes.
7. When the time has expired with the oven switched off and the door closed, let it sit for another 15 minutes. The cake should cool down completely after baking. After removing it, it can be sprinkled with sugar / powdered sugar. FINISHED !!!

Sweet greetings from “Grandma Spoon” aka Biggi ♥