Kids Bar Cheesecake
Best combination ever: Kinderbar cheesecake! The creamy cake with quark and sour cream is filled and topped with children’s chocolate. It tastes so delicious!
INGREDIENTS
200 g butter biscuits
90g butter
150 g milk – chocolate bar
500 g low-fat quark
400 g sour cream
200g sugar
1 pack vanilla sugar
1 tbsp cornstarch
2 eggs (size M)
50 ml neutral cooking oil
PREPARATION
1st step
Preheat the oven to 160 degrees top/bottom heat (fan oven: 140 degrees). Place baking paper in a springform pan (Ø 26cm). Grind the cookies finely in a freezer bag or multi-chopper. Melt butter in a saucepan, add crumbs and mix. Pour into the prepared pan and press firmly. Refrigerate.
2nd step
Cut the chocolate bar into rough pieces. To garnish, set aside the pieces of about 2 chocolate bars.
3rd step
Mix the curd with sour cream, sugar, vanilla sugar and starch. Add eggs and oil. Finally stir in the chocolate bar pieces. Pour the curd mixture onto the biscuit base and smooth it out.
4th step
Bake in the lower third of the preheated oven for about 55 minutes. Then spread the reserved chocolate bar pieces over the surface of the cake and bake the cake for another 10 minutes.
5th step
Allow the cheesecake to cool completely on a wire rack and let it cool for at least 4 hours, preferably overnight. The cake makes about 12 pieces.
Our tip: store and prepare
You can easily prepare the cheesecake the day before. It’s best to cover it with a cake cover and store it in the refrigerator. This way it stays fresh for at least 2 days.
