Coffee Chocolate Cheesecake

Ingredients

• 180 g whole wheat butter cookies
• 2 tsp cocoa powder
• 80 g Butter
• 350 g dark chocolate
• 800 g low-fat quark
• 500 g cream cheese
• 100 g Granulated Sugar
• 3 eggs
• 50 ml cold espresso
• 2 tbsp instant espresso powder
• 1 tsp vanilla powder
• 30 ml whipping cream

Instructions

1. 1.

   For the crust, place the butter cookies in a food processor and pulse into fine crumbs. Melt the butter and combine with cocoa powder, mixing well. Press the mixture firmly into the bottom of a springform pan and refrigerate.

2. 2.

   For the filling, melt 250 g dark chocolate over a double boiler. Whisk together quark, cream cheese, sugar, and eggs. Stir in espresso, 1 tbsp instant espresso powder, and vanilla powder into the liquid chocolate until well combined. Let the chocolate cool slightly but remain liquid. Fold this mixture into the cheese blend and spread over the crust. Bake in a preheated oven at 200 °C (180 °C fan) for about 50 minutes, then allow to cool in the pan.

3. 3.

   For the glaze, melt remaining dark chocolate with cream and the rest of the instant espresso powder. Remove the cheesecake from the pan and pour the glaze over it, letting it drip down the sides before setting.