Coffee Cheesecake with Chocolate
- For the base
- 70 grams butter
- 70 grams sugar
- 1 egg
- 100 grams Pastry flour
- 40 grams chopped almonds
- 1 generous pinch Baking powder
- 3 tablespoons milk
- Legume (for blind baking)
- For the filling
- 10 sheets clear gelatin
- 200 grams white Chocolate
- 700 grams Quark
- 2 tablespoons lemon juice
- 50 grams sugar
- 150 milliliters Whipped cream
- 2 tablespoons cold Espresso
- 2 tablespoons Cocoa
Preheat the oven to 180°C (approximately 350°F).
Line a springform pan with parchment paper.
For the base, stir softened butter with the sugar until creamy, then mix in the egg. Mix the flour with the nuts, cocoa, and baking powder and stir into the butter mixture alternating with the milk. Pour the batter into the prepared pan, smooth the surface and cover with parchment paper and beans. Blind bake in the preheated oven for 15-20 minutes.
Take the finished base from the oven, remove the beans with the paper and leave to cool.
For the topping, soak the gelatin in cold water. Chop the chocolate coarsely and melt over a hot water bath. Remove from the water bath and let cool.
Stir together the quark with the lemon juice and sugar. Dissolve the gelatine in the warm chocolate, then mix with the quark mixture. Whip the cream until stiff and fold into the mixture.
Brush the base with 2 tablespoons of espresso and spread the cream mixture on top. Sprinkle with cocoa, cover and set for 4 hours in the refrigerator.
For the garnish, whip the cream with the powdered sugar until stiff and mix in the espresso. Spread the icing on the cake and serve garnished with chocolate shavings.