Chocolate Cheesecake with Coffee

Ingredients

• 200 g Flour
• 2 tbsp cocoa powder
• 75 g sugar
• 1 pinch salt
• 1 egg
• 150 g butter
• 50 g walnut kernels
• butter (for the pan)
• 750 g quark (well drained)
• 250 g mascarpone
• 4 eggs
• 150 g sugar
• 20 ml coffee liqueur
• 1 tbsp instant coffee powder
• 1 packet chocolate pudding mix (for 500 ml liquid)
• 150 g dark chocolate couverture
• 2 Tbsp whipping cream
• whipping cream
• coffee beans (or chocolate coffee beans)

Instructions

1. 1.

   Mix flour, cocoa, sugar and salt; sift onto a work surface. Create a well in the center, crack the egg into it, and distribute butter pieces around the well. Use a knife or dough scraper to cut through all ingredients until small crumbs form. Quickly knead with hands, folding in roughly chopped walnuts. Shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) with upper and lower heat. Butter the springform pan.

3. 3.

   Roll out dough and line the bottom of the pan, raising a small edge (~2 cm). Whisk quark and mascarpone until smooth. Beat eggs with sugar until creamy. Warm the liqueur slightly and dissolve coffee powder in it. Stir this into the egg mixture and add pudding mix, then fold into the quark blend. Spread filling over prepared crust and bake for about 1 hour.

4. 4.

   Let cool in the pan, then remove.

5. 5.

   For decoration, melt chopped chocolate over a double boiler with cream. Brush the cheesecake all around and let dry. Optionally top with whipped cream peaks and garnish with coffee beans before slicing and serving.