Chocolate Cheesecake with Cookie Crust

Ingredients

• 200 g whole wheat butter cookies
• 1 tbsp cocoa powder
• 100 g liquid butter
• 5 eggs
• 100 g Granulated Sugar
• 600 g low-fat quark
• 450 g cream cheese
• 50 g cornstarch
• 2 tbsp lemon juice
• 50 g dark chocolate chips from bittersweet chocolate
• 70 g bittersweet chocolate

Instructions

1. 1.

   Line a springform pan with parchment paper. Place the cookies in a freezer bag and crush them into fine crumbs with a rolling pin. Mix the crumbs with cocoa powder and butter, then spread evenly on the bottom of the pan, pressing firmly with a spoon.

2. 2.

   Separate the eggs. Beat the egg whites with half the sugar until stiff peaks form. In another bowl, whisk together the yolks, remaining sugar, quark, cream cheese, cornstarch, and lemon juice until smooth. Gently fold in the beaten egg whites to create a light batter, then fold in the chocolate chips. Pour the mixture over the crust and bake in a preheated oven at 150 °C (convection: 130 °C; gas: level 2) for about 45 minutes. Remove and cool for at least four hours.

3. 3.

   Before serving, remove the springform pan and transfer the cake to a plate. Melt the bittersweet chocolate and drizzle it over the cake in strips.