Eggnog Cheesecake with Chocolate Crust
Ingredients
Crust
- 150 g all-purpose flour
- 1 1/2 tbsp baking cocoa powder
- 50 g sugar
- 1 pinch salt
- 80 g cold butter
- 1-2 tbsp milk
Filling
- 1 kg low-fat quark
- 100 ml neutral vegetable oil
- 200 g heavy cream
- 200 g eggnog
- 120 g sugar
- 1 packet bourbon vanilla sugar
- 1 packet vanilla pudding powder
- 1 large egg
Topping
- 200 g heavy cream
- 100 ml eggnog
Preparation
Preheat the oven to 180°C (350°F) for conventional or 160°C (320°F) for convection
Line the bottom of a 26 cm springform pan with parchment paper
Mix flour, cocoa powder, sugar, and salt in a bowl
Add cold butter pieces and milk, then knead quickly to form a crumbly dough
Press the dough evenly into the pan to form a crust
Prick the crust several times with a fork
Prebake the crust for 15 minutes
Meanwhile, mix quark, oil, cream, and eggnog in a bowl
Add sugar, vanilla sugar, pudding powder, and egg to the mixture
Remove the crust from the oven and reduce the oven temperature to 160°C (320°F) conventional or 140°C (285°F) convection
Pour the filling over the warm crust
Bake in the lower third of the oven for 55 minutes
Cool the cheesecake on a wire rack for at least 4 hours, preferably overnight
Whip the heavy cream and eggnog together until stiff peaks form
Spread the whipped topping over the cooled cheesecake
