Cream Cheesecake with Figs
- For the batter
- 100 grams of margarine and sugar brown sugar
- 1 packet Vanilla sugar
- 2 eggs
- 50 grams Pastry flour
- 25 grams cornstarch
- 10 grams Cocoa
- 2 teaspoons Baking powder
- For the topping
- 8 white Gelatin sheet
- 500 grams Quark
- 50 grams powdered sugar
- 100 milliliters light Grape juice
- 400 milliliters Whipped cream
- 1 can Figs
For the batter: Whisk margarine until creamy. Combine with sugar, vanilla sugar and eggs, mix well. Combine flour with cornstarch, cocoa and baking powder, sift over egg mixture and mix quickly. Line the bottom of a springform pan (26 cm in diameter) (approximately 10 inches) with baking paper and spread batter in it, smooth. Bake in preheated oven at 180°C (gas mark 2-3; convection oven 160°C) (approximately 350°F) for about 30 minutes. Carefully remove cake from the pan and invert onto a cooling rack, remove baking paper and cool.
For the topping: Soak gelatine for 5 minutes in cold water. Whisk quark with powdered sugar. Heat 2-3 tablespoons of grape juice and dissolve gelatin in it, whisking. Add remaining juice and mix well. Combine juice mixture with quark and refrigerate until mixture starts to gel. Beat cream until stiff and fold into the mixture. Drain figs and cut into pieces, fold into the cream. Spread cream onto cake and refrigerate for 3 hours.
Cut chocolate into pieces, place in a bowl and melt over hot water bath. Rinse figs, pat dry and cut into wedges. Dip each fig's corner into chocolate and let dry on baking paper.
Dust cake with brown sugar and garnish with figs. Serve immediately.