Chocolate Pudding Cheesecake

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Chocolate Pudding Cheesecake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
468
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie468 cal.(22 %)
Protein10.73 g(11 %)
Fat25.14 g(22 %)
Carbohydrates47.49 g(32 %)
Sugar added18.73 g(75 %)
Roughage0.17 g(1 %)
Vitamin A204.87 mg(25,609 %)
Vitamin D0.81 μg(4 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate13.01 μg(4 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C0 mg(0 %)
Potassium326.33 mg(8 %)
Calcium141.12 mg(14 %)
Magnesium50.39 mg(17 %)
Iron3.31 mg(22 %)
Iodine21.55 μg(11 %)
Zinc0.78 mg(10 %)
Saturated fatty acids13.98 g
Cholesterol102.28 mg

Ingredients

for
1
For the pudding
200 milliliters milk
½ packet vanilla pudding mix (for 250 ml of liquid)
2 Tbsps sugar
powdered sugar (for dusting)
For the cream
3 eggs
800 grams low fat cream cheese
150 grams sugar
1 packet Chocolate pudding powder (for 500 ml of liquid)
salt
also
butter (for the pan)
Pastry flour (for the pan)
For the icing
250 grams Dark chocolate
40 grams butter
to garnish
Assorted chocolate
For the dough crust
160 grams Pastry flour
50 grams sugar
1 pinch salt
1 egg
2 Tbsps Cocoa
100 grams butter
Pastry flour (for the cakestand)
How healthy are the main ingredients?
cream cheesesugarsugarsugareggsalt

Preparation steps

1.

For the crust: In a bowl, mix the flour with the sugar and the salt and make a well in the center. Add the egg and the cocoa to the bowl, scatter the butter in small pieces into the bowl.

2.

With a pastry blender, cut in the butter and knead with your hands until smooth. Shape into a disk, wrap in  plastic wrap, refrigerate 30 minutes.

3.

For the pudding: Meanwhile, in a small bowl, stir together the pudding mix and 2 tablespoons milk until combined. In a saucepan, bring the remaining milk and the sugar to a boil, sit in the pudding mixture until smooth and simmer until thickened, 2-3 minutes. Remove from the heat, pour into a bowl, dust with powdered sugar and let cool. 

4.

Preheat the oven to 180°C (approximately 350°F). Butter and flour a 26 cm (approximately 10-inch) springform pan. 

5.

For the cream: Separate the eggs and mix the yolks with the cream cheese, sugar and chocolate pudding powder.

6.

In a bowl, whip the egg whites with a pinch of salt until stiff and fold into the cream cheese mixture.

7.

On a floured surface roll the dough out slightly larger than the springform pan. Fit the dough into the pan pressing it into the bottom.

8.

Spread a little of the cream mixture over the dough. Pour the custard into a piping bag with a large plain tip and pipe a circle onto the cream mixture. Pour the remaining cream over and bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.

9.

Remove the cake from the oven and cool on a wire rack.

10.

For the icing: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water. Cut the butter into pieces, add to the chocolate and melt.

11.

Remove the cake from the pan. Spread the icing over the cake and smooth with an icing spatula.

12.

Garnish with chocolate rolls and let dry.