This recipe is for a baked vanilla cheesecake in a chocolate short crust pastry casing & topping… I made it for a very special occasion!
For the short crust pastry:
450 g plain flour
40 g cocoa powder
1 tsp baking powder
180 g sugar
2 tbsp vanilla essence
pinch of salt
1 XL egg
200 g unsalted butter
Knead above ingredients into a firm dough. Leave to rest for a bit. Roll out 2/3 of it on a big baking tray – use remaining dough for the edges. You basically need to make a casing that will hold a liquid filling.
Blind-bake the casing until firm.
For the filling use:
1 kg quark or fromage frais
300 ml whipping cream, whipped (if you can’t get whipping cream, use double cream – but it will make the cake heavier & more calorific…)
150-200 g sugar
vanilla essence or real vanilla
3 eggs, whites beaten
4 tbsp lemon juice
50-60 g cornflour
Whip egg whites. Add sugar, whipped cream, egg yolk, vanilla, quark, lemon juice and cornflour. Be careful with the cornflour – make sure it doesn’t cause lumps in the filling.
Fill the pastry case with the cheese filling.
Crumble the remaining third of the pastry base over the top.
Bake for about an hour at low heat (I used gas mark 3-4, although my book suggests 2-3 for cheesecake).