Coffee Cheesecake with Chocolate

Ingredients

• 70 g butter
• 70 g sugar
• 1 egg
• 100 g flour
• 40 g chopped almonds
• 1 tsp Baking powder
• 3 tbsp milk
• legumes (for blind baking)
• 10 sheets white gelatin
• 200 g white chocolate
• 700 g quark
• 2 tbsp lemon juice
• 50 g sugar
• 150 ml whipping cream
• 2 tbsp cold espresso
• 2 tbsp cocoa powder
• 250 ml Whipping Cream
• 3 tbsp powdered sugar
• 2 tbsp cold espresso
• dark chocolate shavings (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Line a springform pan with parchment paper.

3. 3.

   For the base, beat soft butter with sugar until creamy, add egg and mix. Combine flour with nuts, cocoa, and baking powder; alternate adding milk while stirring into the butter mixture. Pour dough into prepared pan, smooth top, cover with parchment, and weigh down with legumes. Blind bake in preheated oven for 15-20 minutes.

4. 4.

   Remove baked base from oven, lift legumes and parchment, let cool.

5. 5.

   For the filling, soak gelatin in cold water. Roughly chop chocolate and melt over a hot, non‑boiling water bath; remove and allow to cool.

6. 6.

   Whisk quark with lemon juice and sugar; dissolve gelatin in still warm chocolate and mix into quark mixture. Whip cream stiff and fold in.

7. 7.

   Soak base with 2 tbsp espresso and spread cheese filling on top. Dust cocoa and refrigerate for 4 hours.

8. 8.

   Whip remaining cream with powdered sugar, letting espresso seep through. Lightly spread over cake and garnish with chocolate shavings before serving.