If you have quark cheese at home and you don’t know what to do with it, maybe you will be tempted by a cheesecake made on shortcrust cocoa pastry?
Traditional cheesecake is prepared only from quark cheese and additions such as sugar, eggs or butter. Raisins are also often added to it sometimes. Less traditional cheesecakes are the ones where the basis of the cheesecake is shortcrust pastry, sponge cake or where fruits are added for example.
This cheesecake with shortcrust cocoa pastry is a simple cheesecake that requires a cocoa base and creamy cheese mixture. Personally, I really like the combination of cocoa and cheese. This cheesecake is easy to make and is on my list of cakes that I often come back to.
Ingredients for cocoa shortcrust pastry cheesecake.
Cocoa shortcrust pastry:
- 600 g all-purpose flour
- 350 g crystal sugar
- 250 g margarine
- 50 g dark cocoa
- 1 teaspoon of baking powder
- 1 egg
- 2 egg yolks
- 1 kg creamy quark cheese
- 220 g icing sugar
- 150 g unsalted butter
- 4 eggs
- 2 tablespoons of powdered vanilla pudding
- 1 teaspoon of vanilla extract or vanilla sugar
- a pinch of salt
How to make cheesecake on cocoa pastry.
Cocoa shortcrust pastry: sift the flour on a pastry board, add crystal sugar and diced margarine. Chop the ingredients with a knife until they begin to come together. When the ingredients combine, add sifted cocoa with baking powder, egg and egg yolks. Knead the pastry. Divide the finished pastry into six balls and place them in the fridge for 30 minutes.
Quark cheese mixture: put the chopped butter into a bowl (it should be at room temperature), add icing sugar and vanilla extract. Whisk the ingredients by hands or with a kitchen mixer until they have a consistency of sour cream. At that point, add the egg yolks one at a time, while mixing all the time. When the yolks are combined with the butter, start adding the quark cheese and pudding powder in small batches.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff. Add the whipped egg whites to the cheese mixture, mixing very gently.
Remove the cocoa balls out of the fridge and grate some of them on a large-mesh grater. Line the bottom and sides of the baking tin with grated pastry. Pour the cheese mixture onto the grated pastry. Grate the remaining cocoa pastry on top of the cheese layer.
Transfer the cheesecake in an oven preheated to 170 degrees Celsius for an hour and a half. After baking, let the cake cool down completely.
Good to know when making cheesecake on shortcrust pastry.
The baking tin I used was rectangular and measured 28 by 37 centimetres.
The quark cheese should be creamy, hence it is best to buy it already ground. However, if you can only get a whole one, remember to grind it.
The baking tin, in which you bake the cake, should be lined with baking paper.
Do you like cheesecakes? If so, try our recipe for Cheesecake with gingerbread.