Chocolate Cheesecake

Ingredients

• 90 g spelt flour type 1050
• 30 g almond flour
• 45 g cocoa powder (3 tbsp)
• 100 g agave syrup
• 4 eggs
• 40 g Butter
• 1 pinch salt
• 100 g milk chocolate
• 1 vanilla pod
• 700 g low-fat quark
• 30 g starch (2 tbsp)

Instructions

1. 1.

   For the shortcrust base, knead flour, almond flour, 2 tbsp cocoa, 30 g agave syrup, 1 egg and butter into a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   For the quark mixture, roughly chop chocolate and melt over a hot, non-boiling water bath. Remove from heat and let it cool to lukewarm.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds. Separate the remaining eggs; beat yolks with vanilla seeds, quark, starch and the rest of the agave syrup. Divide the mixture into thirds. For the chocolate-quark part, mix two-thirds of the chocolate and 1 tbsp cocoa. Whisk egg whites with a pinch of salt until stiff peaks form and fold into the quark mixtures.

4. 4.

   Roll the dough on a floured surface slightly larger than the pan and line a springform pan, shaping a small rim. Pour in half of the chocolate-quark filling and spread evenly. Gently layer the light quark mixture over it, then finish with the remaining chocolate-quark filling.

5. 5.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 50–60 minutes, covering if necessary to prevent excessive browning of the surface. Remove the cheesecake and let it cool completely before cutting into pieces and enjoying.