Summary

Ingredients

For the ground:

• 115 g dark chocolate, broken into pieces
• 115 g butter
• 200 g powdered suar
• 2 large egg (s)
• 75 ml milk
• 150 grams flour

For covering:

• 550 g quark
• 75 g powdered suar
• 3 large egg (s)
• 1 teaspoon vanilla extract
• 150 g natural yourt
• Butter or baking paper for the springform pan

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Instructions

1. Preheat the oven to 180 degrees and grease a springform pan with a diameter of 23 cm or line it with baking paper.
2. In a larger glass bowl over a water bath, melt the chocolate, which has been broken into pieces, and the butter. Mix everything very well, take the bowl out of the water bath and stir in the sifted powdered sugar with a whisk. Add the whisked eggs and milk to the mixture and stir well. Gradually add the flour and stir until everything is well mixed.
3. If you want, you can of course use a hand mixer, but then I would put the whole thing in a mixing bowl.
4. Pour the dough into the prepared springform pan, smooth it out and bake in the preheated oven for 25 minutes. Take out and turn the temperature down to 160 degrees.
5. While the base is in the oven, you begin to prepare the curd mixture. For this, the eggs are mixed with the powdered sugar in a bowl with a hand mixer. Then you add the vanilla extract, the quark and the yogurt and stir the whole thing until everything is well mixed.
6. This cheese mixture is placed on the pre-baked base, everything is smoothed out and baked for 45-55 minutes to the end. Check, since every oven heats differently, best of all, you tap with your fingers in the middle of the cake, if it is stuck there, you can take it out.
7. Remove the cake from the edge with a knife and let cool in the tin. Remove from the springform pan and put in the refrigerator for at least 4 hours. Cut the cheesecake into pieces and, if you like, decorate with melted chocolate.