Cheesecake with Chocolate
Fine chocolate and nut pieces provide the incomparable cheesecake pleasure. The macadamia nut contains large quantities of various B vitamins. The vitamin B1 content is particularly remarkable. 100 grams of the nuts already cover a quarter of the daily requirement. This plays an important role especially for the good function of the nerves.
Whether macadamia, hazelnuts or walnuts: Just try out which nut you like best. Either way, the kernels provide plenty of vitamin E. Great for protection against free radicals!
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 2 tablespoons sugar
- 1 pinch salt
- 2 tablespoons cocoa powder
- 2 tablespoons Macadamia Nuts (chopped)
- 1 egg
For the crust, mound up the flour on a work surface. Add the salt, sugar, nuts and cocoa powder and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg in the center and add approximately 40 ml (approximately 3 tablespoons) of lukewarm water. Mix all the ingredients with a pastry knife until crumbly, then knead by hand quickly into a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough between 2 sheets of parchment paper and line the greased springform pan with it, forming an edge.
For the filling, mix the cottage cheese with sugar, cornstarch, eggs and orange zest. Chop the chocolate. Whip the cream until stiff and fold into the cheese mixture along with the chocolate. Spread the filling on the dough and bake in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Check for doneness with a toothpick. Turn off the heat and leave the finished cake in the cooling oven for 10 minutes with the door ajar. Remove and let cool, then serve slices.