Cheesecake with Chocolate and Caramel Sauce

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Cheesecake with Chocolate and Caramel Sauce
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Health Score:
5,0 / 10
3 h. 30 min.


For the dough
250 grams Pastry flour
125 grams butter
60 grams sugar
1 Tbsp cocoa powder
1 pinch salt
1 egg
For the filling
1 lemon
1 kilogram Quark
200 grams sugar
1 packet Vanilla sugar
4 eggs
2 egg yolks
50 grams Whipped cream
For decoration
200 grams Couverture
150 grams Raspberries
For the caramel sauce
100 grams sugar
1 Tbsp water
100 grams Whipped cream
powdered sugar (for dusting)
How healthy are the main ingredients?
sugarRaspberrysugarWhipped creamsugarWhipped cream

Preparation steps


Mound the flour on the work surface and mix with the sugar, cocoa, and salt. Make a well in the center. Cut the cold butter into small pieces and add to the flour. Place the egg in the well and add about 40 ml (approximately 3 tablespoons) of water. Chop through with a knife and then knead quickly by hand into a smooth dough. Wrap in plastic and chill for 30 minutes.


For the caramel sauce: Cook the sugar and water in a saucepan dissolve without stirring. Cook until golden brown. Carefully pour in the cream and cook until the caramel has dissolved. Let cool.


For the filling: Rinse the lemon in hot water and pat dry. Zest the lemon. Mix the quark with the sugar, vanilla sugar, and lemon zest. Add the eggs, yolks, and cream. Stir until smooth.


Roll out the dough on a floured surface. Line a springform pan with the dough, coming up 4 cm (approximately 1 1/2 inches) high Transfer the filling into the pan and bake for about 20 minutes in an oven at 200°C (approximately 400°F). Remove the cake from the oven and cut along the edge with a sharp knife. Bake the cheesecake at 160°C (approximately 325°F) for another hour. Remove and let cool. 

To decorate: Melt the chopped chocolate in a bowl over a pot of hot water. Transfer into a piping bag with a round tip and decorate the cake as desired.


Serve decorated with caramel sauce and raspberries.