Chocolate Pudding Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 10.73 g | (11 %) | ||
| Fat | 25.14 g | (22 %) | ||
| Carbohydrates | 47.49 g | (32 %) | ||
| Sugar added | 18.73 g | (75 %) | ||
| Roughage | 0.17 g | (1 %) |
| Vitamin A | 204.87 mg | (25,609 %) | ||
| Vitamin D | 0.81 μg | (4 %) | ||
| Vitamin E | 1.87 mg | (16 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 0.73 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 13.01 μg | (4 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 0.33 μg | (1 %) | ||
| Vitamin B₁₂ | 0.52 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 326.33 mg | (8 %) | ||
| Calcium | 141.12 mg | (14 %) | ||
| Magnesium | 50.39 mg | (17 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 21.55 μg | (11 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 13.98 g | |||
| Cholesterol | 102.28 mg |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Preheat the oven to 180°C (approximately 350°F). Butter and flour a 26 cm (approximately 10-inch) springform pan.
For the cream: Separate the eggs and mix the yolks with the cream cheese, sugar and chocolate pudding powder.
In a bowl, whip the egg whites with a pinch of salt until stiff and fold into the cream cheese mixture.
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.
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.
Remove the cake from the oven and cool on a wire rack.
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.
Remove the cake from the pan. Spread the icing over the cake and smooth with an icing spatula.
Garnish with chocolate rolls and let dry.
