Chocolate Pudding Cheesecake
Low-fat curd cheese consists of the protein components casein and whey protein. The body can process the latter very quickly and make it available. Sport food also contains the amino acid glutamine, which is particularly beneficial for the conversion of fat mass into muscle mass and supports the body in regeneration after strenuous workouts. The cocoa powder, which is rich in natural plant dyes, can help fight viruses and inhibit inflammation. Magnesium relieves cramps and tension.
For a crowning finish, the dark chocolate for the pudding can be left out and later in melted form decorate the cheesecake as a topping. A little tip: Put melted chocolate in a freezer bag and cut off a small tip. This way the cake can be decorated in clean lines.
- For the pudding
- 2 packets Chocolate pudding powder
- 800 milliliters milk
- 5 tablespoons sugar
- powdered sugar (for dusting)
- For the cheesecake
- 4 eggs
- 1 pinch salt
- 1 kilogram Quark
- 2 packets vanilla pudding mix
- 200 grams Crème fraiche
- 200 grams sugar
- 1 tablespoon lemon juice
For the pudding: Preheat the oven to 200°C (approximately 400°F). Combine pudding powder with 3 tablespoons milk and whisk until smooth. Boil remaining milk and sugar and slowly add pudding mixture, stirring constantly. Continue stirring and pour into a bowl. Allow to cool and dust with powdered sugar.
For the cheesecake: Separate eggs and beat egg whites with a pinch of salt to form stiff peaks. Combine quark with custard powder, cream, yolks, sugar and lemon juice. Carefully fold in egg whites. Grease a baking tray with butter and pour in half the quark mixture.
Bake for10 minutes. Remove and add chocolate pudding, then top with remaining quark mixture. Bake 45-50 minutes more. Remove from oven, allow to cool briefly and cut. Dust with powdered sugar and serve.