Chocolate Cheescake
Healthy, because
Even smarter
Nutritional values
Eggs, curd cheese and cream cheese supply the body with the high-quality building material protein, which is needed, for example, for the skin, the immune cells and for muscle building.
Want some crunch? Chopped peanuts look and taste great on the chocolate crust of the cheesecake. Simply sprinkle the chocolate crust with the peanuts while they are still firm.
(Percentage of daily recommendation)
| Calorie | 546 kcal | (26 %) | ||
| Protein | 10.31 g | (11 %) | ||
| Fat | 40.28 g | (35 %) | ||
| Carbohydrates | 37.79 g | (25 %) | ||
| Sugar added | 12.47 g | (50 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 337.4 mg | (42,175 %) | ||
| Vitamin D | 0.73 μg | (4 %) | ||
| Vitamin E | 2.52 mg | (21 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 0.72 mg | (6 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 20.55 μg | (7 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.59 μg | (20 %) | ||
| Vitamin C | 0.89 mg | (1 %) | ||
| Potassium | 154.59 mg | (4 %) | ||
| Calcium | 100.82 mg | (10 %) | ||
| Magnesium | 14.43 mg | (5 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Cholesterol | 153.13 mg |
Ingredients
- For the base
- 200 grams Chocolate Chip Cookie
- 120 grams melted butter
- For the topping
- 5 eggs
- 150 grams sugar
- 400 grams Quark
- 600 grams cream cheese
- 60 grams cornstarch
- 2 tablespoons lemon juice
- 100 grams Chocolate chip (Chocolate drops)
- For the garnishing
- 100 grams Dark couverture chocolate
Preparation steps
For the base: line springform pan with parchment paper. Place biscuits into a freezer bag and crumble with a rolling pin. Mix with melted butter and spread evenly on the bottom of the pan with a spoon.
For the topping: separate eggs and beat egg whites with half of sugar until stiff. Whisk egg yolks with remaining sugar, quark, cream cheese, cornstarch and lemon juice, mix well. Fold in egg whites until light and airy. Fold in chocolate chips. Spread mixture onto a cake base and bake in preheated oven at 150°C (approximately 300°F) for about 1 hour. Remove from the oven and cool for at least 4 hours.
Before serving, loosen from the springform pan and transfer to a cake plate. Melt chocolate and drizzle over cake decoratively. Serve.
