Soul Food

Coffee Cheesecake with Chocolate

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Coffee Cheesecake with Chocolate
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2165
calories
Calories

Healthy, because

Even smarter

Nutritional values

Dark chocolate is characterised by a high cocoa content; this brings many flavonoids into play which have a positive effect on heart health. Other secondary plant substances relax and help well in stressful situations.

If the pure chocolate layer on the cheesecake is too boring for you, you can decorate it with chopped walnuts, pistachios or peanuts.

1 springform pan contains
(Percentage of daily recommendation)
Calorie2,165 kcal(103 %)
Protein38.31 g(39 %)
Fat163.21 g(141 %)
Carbohydrates134.66 g(90 %)
Sugar added37.42 g(150 %)
Roughage0 g(0 %)
Vitamin A1,037.5 mg(129,688 %)
Vitamin D1.4 μg(7 %)
Vitamin E6.29 mg(52 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.79 mg(72 %)
Niacin4.89 mg(41 %)
Vitamin B₆0.16 mg(11 %)
Folate45.74 μg(15 %)
Pantothenic acid1.59 mg(27 %)
Biotin3.38 μg(8 %)
Vitamin B₁₂1.65 μg(55 %)
Vitamin C0.12 mg(0 %)
Potassium1,347.54 mg(34 %)
Calcium470.54 mg(47 %)
Magnesium306.08 mg(102 %)
Iron14.26 mg(95 %)
Iodine41.63 μg(21 %)
Zinc4.95 mg(62 %)
Saturated fatty acids94.94 g
Cholesterol431.19 mg

Ingredients

for
1
For the base
180 grams dark Chocolate biscuit
80 grams butter
For the filling
300 grams Dark chocolate
800 grams cream cheese
500 grams Quark
150 grams sugar
3 eggs
50 milliliters cold Espresso
2 tablespoons Instant espresso powder
vanilla extract
For the topping
170 grams Dark chocolate
50 milliliters Whipped cream
1 tablespoon Instant espresso powder
How healthy are the main ingredients?
cream cheesesugarEspressoWhipped creamegg

Preparation steps

1.

For the base: Place biscuits into a freezer bag and crumble with a rolling pin. Melt butter and mix with crumbs. Place crumbs into springform pan and press firmly. Refrigerate. 

2.

Preheat the oven to 180 ° C convection.

3.

For the filling: melt chocolate over hot water bath. Combine cream cheese with quark, sugar and eggs. Add espresso with espresso powder and 2-3 drops of vanilla extract to melted chocolate. Cool slightly and combine with cream cheese mixture. Fill into cake and bake in preheated oven at 180°C (approximatley 350°F) for about 50 minutes. Cool in the pan.

4.

For the topping: melt dark chocolate with cream and espresso powder over hot water bath. Loosen cheesecake from pan, transfer to plate and glaze with chocolate mixture. Let dry. Serve.