{"id":10618,"date":"2016-07-27T10:46:54","date_gmt":"2016-07-27T08:46:54","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10618"},"modified":"2023-11-27T10:52:39","modified_gmt":"2023-11-27T09:52:39","slug":"kaesekuchen-mit-schokoladenpunkten-polka-dot-cheesecake","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/07\/27\/kaesekuchen-mit-schokoladenpunkten-polka-dot-cheesecake\/","title":{"rendered":"Polka Dot Cheesecake"},"content":{"rendered":"

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I bake today:<\/strong> Polka Dot Cheesecake<\/span>
\nPreparation:<\/strong> 15 minutes
\nCooking time:<\/strong> 75 minutes
\nTotal time:<\/strong> 90 minutes
\nCategory:<\/strong> Baking Recipes, Cake Recipes
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Polka

Polka Dot Cheesecake<\/p><\/div>\n

Ingredients for 1 Polka Dot Cheesecake<\/span>:<\/strong><\/p>\n

    \n
  • 1 kilogram curd<\/span><\/li>\n
  • 250 grams of butter<\/span><\/li>\n
  • 375 grams of sugar<\/span><\/li>\n
  • 2 packets of vanilla sugar<\/span><\/li>\n
  • 6 eggs<\/span><\/li>\n
  • 250 grams of flour<\/span><\/li>\n
  • \u00bd packet of baking powder<\/span><\/li>\n
  • \u00bd lemon<\/span><\/li>\n
  • 50 grams of dark chocolate<\/span><\/li>\n
  • 1 – 2 tablespoons breadcrumbs<\/span><\/li>\n
  • A flake of butter for greasing<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Springform pan (26cm)<\/li>\n
    • Sieve<\/li>\n
    • Cling film<\/li>\n
    • Mixing bowl<\/li>\n
    • Mixer<\/li>\n
    • Pot to melt the chocolate<\/li>\n
    • Whisk<\/li>\n
    • Kitchen syringe or pastry bag<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Preheat the oven to 180 degrees (top\/bottom heat). Juice \u00bd lemon. Grease the springform pan with a flake of butter and sprinkle the greased pan with 2 tablespoons of breadcrumbs (possibly a little more).<\/p>\n

      For shortcrust, add 125 grams of cold butter (cut into pieces), 125 grams of sugar, 1 packet of vanilla sugar and 1 egg into a mixing bowl. Sift \u00bd packet of baking powder and 250 grams of flour and add to the mixing bowl. Knead with your hands until a smooth dough. Wrap the dough with a sheet of clingfilm and store in the fridge until further use.<\/p>\n

      For the quark filling, beat with a mixer 125 grams of soft butter, 250 grams of sugar, 1 packet of vanilla sugar and 5 eggs in a large bowl for about 3 – 4 minutes until fluffy. Now add the juice of half a lemon and 1 kilogram curd and stir in with the mixer until everything is well incorporated.<\/p>\n

      Give about one-eighth of the curd mass in a separate bowl for the chocolate mixture. Melt 50 grams of dark chocolate over low heat in a saucepan, stirring constantly until chocolate is completely melted. Add the melted chocolate to the skimmed curd mass and with a whisk stir until the mixture got a uniform chocolate color.<\/p>\n

      Get the shortcrust from the refrigerator and line the bottom and sides of the springform pan evenly thick. Now add the prepared white curd filling into the springform pan and shake to smooth down the filling evenly. Fill the chocolate quark mass in a kitchen syringe or a pastry bag with small round nozzle. Press down the syringe\/pastry bag almost to the bottom into the white curd mass, then gently squirt the chocolate dough into the quark mass, thereby slowly pull the syringe upwards and so gradually decorate the entire dough with small chocolate dots.<\/p>\n

      Once the chocolate dough is used up bake the cake for 60 minutes in a preheated oven. The cheesecake is done when nothing sticks by pricking a wooden stick into the cake & the cake got a light golden yellow color. Bon appetit & have fun baking!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n