Chocolate-cherry cheesecake from the loaf pan

For 12 pieces
  • 50 g dark chocolate couverture
  • 100 g soft butter or margarine
  • 200 g Sugar
  • 2 packet Bourbon vanilla sugar
  • Salt
  • 4 eggs (size M)
  • 125 g flour
  • 1–2 EL Cocoa powder
  • 1 TL baking powder
  • 1–2 EL Milk
  • 2–3 EL cherry jam
  • 400 g Lean quark
  • 1 packet 'Vanilla flavor' sauce powder
  • fat and flour
  • aluminum foil
  • 1 Freezer bags
120 minutes
light
1.
Coarsely chop the couverture. Mix the fat, 100 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in 2 eggs one after the other. Mix flour, cocoa, 25 g couverture and baking powder
2.
Mix in flour mixture and milk alternately. Put the dough in a greased loaf tin (approx. 25 cm long; approx. 1.5 liters) sprinkled with flour and smooth it out. Mix the jam, spread it on the dough
3.
Separate 2 eggs. Mix the quark, 50 g sugar, 1 packet of vanilla sugar and egg yolks with a whisk. Stir in the sauce powder. Beat the egg whites and a pinch of salt until stiff, sprinkling in 50 g of sugar. Fold the egg whites under the quark
4.
Carefully pour the cheese mixture into the loaf pan, spread on it. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours (cover after about 40 minutes). Take the cake out of the oven, let it cool down on a wire rack for approx. 30 minutes
5.
Turn the cake over, let it cool for approx. 2 hours. Melt 25 g couverture over a warm water bath, let cool for about 10 minutes. Pour into a freezer bag, cut off a small corner, spray thin lines on the cake, let set for approx. 30 minutes
6.
Wait approx. 3 1/4 hours
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 9 g protein
  • 11 g fat
  • 32 g carbohydrates

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