Creamy chocolate cheesecake
INGREDIENTS
FOR THE SPRINGFORM PAN (Ø 26 CM)
a little fat
SHORTCRUST PASTRY
150 g wheat flour
15 g Dr. Oetker cocoa
75 g sugar
1 pinch of salt
1 egg (size M)
75 g butter
CHEESECAKE FILLING
400 g double cream cheese
150 g Dr. Oetker Crème fraîche Classic
100 g sugar
1 pack Dr. Oetker vanilla sugar
1 pack Dr. Oetker Finesse Grated lemon peel
1 level tbsp Dr. Oetker Gustin Fine Cornstarch
2 eggs (size M)
FOR DECORATION
2 – 3 tablespoons velvety strawberry fruit spread
PREPARATION
1. Prepare
Grease the springform pan base. Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
2. Prepare the shortcrust pastry
Put the flour in a mixing bowl. Add the remaining ingredients and use a mixer (dough hook) to mix everything into a dough, first briefly on the lowest setting and then on a medium setting. Roll out 2/3 of the dough on the springform pan base. Prick the base several times with a fork. Put the pan on the rack in the oven and pre-bake.
Insert: lower third
Baking time: about 12 minutes
Place the springform pan on a cake rack and allow to cool slightly.
3. Shape the rest of the dough into a roll and press it into a 2 cm high edge and onto the base.
4. Prepare the cheesecake filling
Briefly mix the cream cheese, crème fraîche, sugar, vanilla sugar, Finesse, Gustin and eggs in a mixing bowl with the mixer (beaters) on the lowest setting. Carefully spread the cream cheese mixture on the base. Finish baking the cheesecake.
Baking time: about 40 minutes
5. Place the cake in the springform pan on a cake rack, after 10 minutes loosen the edge of the springform pan and remove it. Allow the cheesecake with the heart to cool.
6. Decorate
Stir the fruit spread until smooth and put it in a small freezer bag or disposable piping bag. Cut off a small corner and pipe 2 drops next to each other so that the tips together form the tip of the heart.
