Chocolate Cheesecake with Strawberries

Ingredients

• 150 g flour
• 1 tbsp cocoa powder
• 50 g sugar
• 1 pinch salt
• 1 egg
• 100 g butter
• butter (for the baking pan)
• 750 g low-fat quark
• 250 g mascarpone
• 50 g ground almonds
• 4 eggs
• 150 g sugar
• 1 packet chocolate pudding mix (for 500 ml liquid)
• 500 g strawberries
• 1 handful mint

Instructions

1. 1.

   Mix flour with cocoa, sugar and salt; sift onto the work surface. Create a well in the center, crack the egg into it and spread butter pieces around the well. Cut through all ingredients with a knife or dough cutter to form small crumbs. Quickly knead into dough by hand. Shape into a ball, wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) fan‑forced. Butter the springform pan.

3. 3.

   Roll out the dough, line the pan and press it evenly down. Drain the quark well and whisk with mascarpone and almonds until smooth. Beat eggs with sugar until creamy. Stir in pudding mix into the quark mixture. Spread filling over the prepared base and bake for about 1 hour.

4. 4.

   Let cool in the pan, then release from the ring. Wash strawberries, pat dry and halve them. Rinse mint, shake dry and pluck leaves. Mix with strawberries and scatter on top of the cheesecake before serving.