• 1 teaspoon Baking cocoa
  • 7 grams Baking powder
  • 450 grams Bittersweet chocolate, chopped small
  • 1 tbsp butter
  • 200 grams Canned red cherries
  • 80 grams Cherry juice
  • 2 tablespoons Cornstarch
  • 200 grams Philadelphia regular cream cheese
  • 1 Egg
  • 4 eggs, beaten
  • 1/4 cup flour
  • 1 tablespoon Lemon juice
  • 500 grams German Quark
  • 1/5 teaspoon Salt
  • 60 grams Caster sugar
  • 1 teaspoon Vanilla extract
  • 8 grams Vanilla sugar

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Grease a 10 inch springform pan and line with a baking paper. To prepare the curst, combine and sieve first five ingredients first in a bowl, cut in butter and egg until a smooth dough forms. Press firmly on the bottom and sides of prepare pan. Use a fork to prick the crust in regular intervals. Cover and chill the crust for 30 minutes.Pre-heat oven to 200C/400F. Stir chopped chocolate and sugar in a heatproof bowl set over a pan of simmering water until melted and smooth.
  • Length: 30 minutes

Step 2

  • Remove bowl from over water and stir in the vanilla extract.

Step 3

  • Let cool briefly until lukewarm but still pourable.Blend quark and cream cheese in another bowl until smooth.

Step 4

  • Add in cocoa powder and 1 tbsp cornstarch. Stir to combine. Blend in eggs, one at a time. Gently stir in lukewarm chocolate until completely blended.

Step 5

  • Pour filling over crust. Press cherries lightly into chocolate mixture if using.

Step 6

  • Bake until the filling is set, about 50 minutes. Turn off the oven and let cool in oven with door ajar for about 1 hour. Take out and cool completely. Chill the cake overnight.In a pot, combine sugar and 1 tbsp cornstarch.
  • Length: 110 minutes

Step 7

  • Add in cherry, lemon juice and stir until smooth. Cook over medium heat, stirring, until the mixture boils and thickens.

Step 8

  • Remove from heat and let cool.

Step 9

  • Drizzle the chocolate cheesecake with cherry sauce or simply just dust with icing sugar.