Chocolate Quark Cheesecake
The perfect harmony of a creamy vanilla cheesecake and a rich dark chocolate pastry with torn accent toppings.
- 75 min
- 413 kcal / serving
- medium
- vegetarian
- Protein
- 10.3 g
- Fat
- 22.4 g
- Carbs
- 33.6 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g wheat flour
- 40 g cocoa powder (unsweetened)
- 150 g butter (cold)
- 100 g sugar (for the pastry)
- 1 pc egg (medium)
- 1 tsp baking powder
- 500 g low-fat curd cheese / Quark
- 150 g sugar (for the filling)
- 3 pc egg (medium, for the filling)
- 150 g butter (melted, for the filling)
- 1 pack vanilla pudding powder
Method
- Knead the flour, cocoa, baking powder, 100 g sugar, cold butter, and one egg into a smooth, dark shortcrust pastry.
- Reserve one quarter of the pastry for decoration; press the remainder into a greased 26 cm springform pan, raising a rim.
- Preheat the oven to 175 °C (top/bottom heat).
- Whisk the quark, 150 g sugar, 3 eggs, melted butter, and pudding powder together until a completely smooth filling forms.
- Pour the light-colored quark mixture evenly onto the dark pastry base.
- Tear the reserved dark pastry into small pieces and scatter them randomly across the surface of the filling.
- Bake the cake in the oven for about 55-60 minutes, then let it cool down completely inside the pan.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free