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🍰 Cheesecake Bundt Cake

638 kcal · 30 min · 4 servings

Cheesecake Bundt Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the quark with the sifted starch, the powdered sugar, one egg, and if desired some lemon zest.
  2. 2. Set the cheesecake filling aside.
  3. 3. Preheat the oven to 170 degrees Celsius top and bottom heat.
  4. 4. Grease a Bundt cake pan.
  5. 5. Dust the pan with flour.
  6. 6. Make sure that all ingredients for the sponge cake are at room temperature.
  7. 7. Melt 200 grams of chocolate coating in a water bath or in the microwave.
  8. 8. Make sure that the chocolate only gets warm.
  9. 9. Beat the soft butter with sugar and salt for about 6 to 7 minutes until creamy.
  10. 10. Add the 4 eggs one by one.
  11. 11. Beat each egg for approx. 30 seconds.
  12. 12. Integrate the lukewarm chocolate coating into the mixture.
  13. 13. Mix the dry ingredients.
  14. 14. Sift the dry ingredients into the batter.
  15. 15. Add the cream.
  16. 16. Stir everything gently and only briefly.
  17. 17. Stir until a homogeneous mass is formed.
  18. 18. Melt the white chocolate coating separately.
  19. 19. Melt 90 grams of dark chocolate coating separately.
  20. 20. Temper the chocolate so that it remains shiny.
  21. 21. Temper the chocolate so that no gray veil forms.
  22. 22. Melt two-thirds of the chocolate coating over a warm, but not boiling water bath.
  23. 23. Remove the chocolate from the water bath.
  24. 24. Stir in the remaining third of the chocolate coating.
  25. 25. Stir in the coconut oil.
  26. 26. Place the cake on a cooling rack over a serving tray.
  27. 27. Place baking paper under the cake to protect the work surface.
  28. 28. Pour the dark chocolate coating over the cake.
  29. 29. Pour the white chocolate coating over the cake.
  30. 30. Draw patterns in the glaze.

Nutrition per serving