Chocolate Base Cheesecake

Ingredients

• 105 g butter
• 160 g whole wheat cookies
• 2 tbsp cocoa powder (30 g; strongly defatted)
• 1 pinch salt
• 100 g raw cane sugar
• 2 tbsp cornstarch (30 g)
• 1 tsp vanilla powder
• 330 g French goat cream cheese
• 330 g cream cheese
• 150 g Sour cream
• 60 g whipping cream
• 4 eggs
• 1 pear
• 1 plum
• 1 star anise
• 2 cardamom pods
• 0.5 stick cinnamon
• 1 splash Lemon juice
• 100 ml water
• 2 tbsp honey (30 g)

Instructions

1. 1.

   Melt 100 g butter in a pot over low heat. Process cookies with cocoa powder and salt in a food processor into fine crumbs, then mix well with the butter. Spread the cookie mixture onto a baking sheet lined with parchment paper in a springform pan and press firmly.

2. 2.

   Combine sugar with cornstarch and stir in vanilla powder, goat cream cheese, cream cheese, sour cream, whipping cream, and eggs until smooth.

3. 3.

   Spread the cream cheese mixture over the cookie base in the springform pan and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 50–60 minutes. Remove and cool.

4. 4.

   Meanwhile peel, core, quarter, and cube the pear. Halve the plum, pit it, and cut into wedges.

5. 5.

   Heat remaining butter in a pot, sauté the pear and plum with spices over medium heat for 5 minutes, add honey and caramelize for 3 minutes. Pour in lemon juice and water, simmer for another 5 minutes, then remove fruits and cool. Strain out spices and reduce the liquid to a syrupy consistency for an additional 10 minutes.

6. 6.

   Arrange the topping on the chocolate base cheesecake. Drizzle with syrup and serve.