Cheesecake with Chocolate Chips and Chocolate Icing
- For the cream
- 5 sheets gelatin
- 4 tablespoons Pear syrup
- 100 grams powdered sugar
- 2 tablespoons lemon juice
- 500 grams cream cheese
- 250 grams Quark
- 200 milliliters Whipped cream
- 80 grams Chocolate chip
For the base: Crumble the biscuits into a bowl, add the cocoa powder and butter and mix well. Place a 24 cm (approximately 10-inch) cake ring on a cake plate and spread the mixture on the bottom, pressing evenly and refrigerate.
For the cream: Soak the gelatin in cold water and squeeze. In a saucepan, heat the juice slightly and dissolve the gelatin in it. In a bowl, mix the cream cheese, quark, powdered sugar and the lemon juice and stir 4-5 tablespoons of it into the dissolved gelatin mixture. Stir the remaining cream cheese mixture into the gelatin mixture. Whip the cream and fold it along with the chocolate chips into the cream cheese mixture. Pour into the cake ring and refrigerate until set, at least 4 hours.
For garnish: Remove the ring. Chop the chocolate and place it in a heatproof bowl along with the crème fraîche and set it over a hot water bath and whisk until the chocolate has melted. Let cool until of a spreading consistency. Coat the cake with the chocolate and decorate with jelly beans. Chill until set and serve.