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🍰 Classic Cheesecake with Chocolate Crunch Base

418 kcal · 30 min · 4 servings

Ingredients

• 150 g whole wheat cookies
• 50 g butter
• 1 tbsp beet syrup
• 500 g ricotta
• 300 g quark
• 2 eggs
• 2 tbsp cornstarch
• 0.5 tsp vanilla powder
• 50 g raw cane sugar
• 100 g chopped almonds
• 150 g small chocolate bars
• 150 ml whipping cream

Instructions

1. 1. Place the biscuits into a clean kitchen towel.
2. 2. Crush the biscuits into fine crumbs using a rolling pin.
3. 3. Melt the butter in a small saucepan over low heat.
4. 4. Mix the melted butter with the biscuit crumbs and the beet syrup.
5. 5. Line a springform pan with baking paper.
6. 6. Pour the biscuit mixture into the pan.
7. 7. Press the crust down firmly and evenly.
8. 8. Stir the ricotta and quark together in a bowl.
9. 9. Add the eggs to the quark mixture one by one.
10. 10. Whisk in the cornstarch, vanilla powder, and sugar.
11. 11. Gently fold the almonds into the cream.
12. 12. Place the chocolate bars on the biscuit base.
13. 13. Spread the quark cream smoothly over the chocolate bars.
14. 14. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
15. 15. Bake the cake for 50 to 60 minutes.
16. 16. Remove the cake from the oven.
17. 17. Let the cake cool down briefly in the pan.
18. 18. Carefully release the cake from the pan.
19. 19. Let the cake cool down completely.
20. 20. Whip the cream until stiff.
21. 21. Serve the cake with the whipped cream.

Nutrition per serving

• kcal: 418
• Protein: 16 g · Fett/Fat: 27 g · Carbs: 28 g