As some of you know, I baked a Tiramusù Cheesecake last week. I was dissapointed with the taste, because I follwed the original recipe and used Philadelphia Cheese instead of quark and too bitter dark chocolate. So I made it again, this time with quark and less bitter chocolate. For my views regarding cheesecakes, just read the first attempt on this cheesecake. Most people would probably love the first cheesecake with Philadelphia cheese, but I didn’t like it at all.
This time the result was just PERFECT, light and fluffy and no saltiness at all. It crumbles a bit when slicing it, but that’s probably because of the recipe not being completely adapted to quark. All Americans can continue using Philadelphia Cheese and I will continue with quark instead, at least I’ve tried the other variant :-)
(adapted from Maxine Clarke’s book Cheesecakes)
275 gr Amaretti Biscotti ( I used Swedish Mandelbiskvier as my store didn’t have these).
75 gr unsalted butter
750 gr Kesella 10% (quark)
2 dl sugar
3 eggs, separate the yolk and eggwhite
0.5 dl flour + 1 tbsp flour
0.5 vanilla pod
175 gr Marabou Dark Chocolate, melted
3 tablespoons of Coffee Liqueur (Kahlua)
Oven temperature: 200 degrees Celsius.
Using a food processor or blender, process the biscottis to fine crumbs. Melt the butter and combine with the crumbs. Press into a springform pan and put the pan into the fridge for 30 minutes.Beat the quark and sugar, using a food processor. Add the egg yolks. Transfer half of the batter to another bowl. Add melted chocolate and coffee liqueur to the batter in the first bowl; stir until well blended and then add 1 tbsp of flour. To the second bowl, add 0.5 dl flour and the interior of the vanilla pod. Beat the eggwhites until they form stiff firm peaks. Combine half of the egg whites with the white filling and half with the chocolate filling. Pour the two fillings into the crust, taking turns so that you form a nice pattern. Bake in the oven for 45 minutes, until sides puff slightly and center is softly set but still appears moist. Turn oven off. Allow cheesecake to cool in the oven with oven door ajar. When cheesecake is completely cool, cover with plastic wrap and chill overnight.