German Stracciatella Cheesecake with Chocolate Crust
Ingredients
Dough
- 135 g all-purpose flour
- 1 tsp baking powder
- 2 tsp unsweetened cocoa powder
- 80 g cold butter, cubed
- 80 g granulated sugar
- 1 large egg
- Butter, for greasing the pan
- All-purpose flour, for dusting the pan and work surface
Quark filling
- 500 g quark
- 1 package vanilla instant pudding powder
- 100 g dark chocolate shavings
- 3 large eggs
- 200 g heavy cream
- 75 g granulated sugar
- 100 g melted butter
Preparation
Preheat the oven to 180°C (conventional) or 160°C (convection). Grease a 26 cm (10-inch) springform pan with butter and dust with flour
For the dough, mix flour, baking powder, cocoa powder, and sugar in a bowl. Add cold butter cubes and work into the mixture until crumbly
Knead the mixture until it forms a dough, then add the egg and knead until smooth. Wrap in plastic wrap and chill for 30 minutes
Roll out the chilled dough on a floured surface to 4 mm (1/8 inch) thickness. Line the springform pan with the dough, forming a 4 cm (1.5 inch) high rim. Trim excess dough and prick the bottom with a fork
For the filling, mix quark, pudding powder, and chocolate shavings in a bowl until combined
In another bowl, beat melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Gently fold in the heavy cream, then mix with the quark mixture until smooth
Pour the filling over the dough base. Bake for 50 minutes total, reducing the oven temperature to 160°C (conventional) or 140°C (convection) after 30 minutes. If the top is browning too quickly, cover loosely with aluminum foil
After baking, turn off the oven and leave the cake inside with the door slightly ajar for 1 hour
Remove from oven and let cool completely at room temperature
Refrigerate for at least 4 hours before serving
