Summary

Ingredients

For the ground:

• 220 g cookies with chocolate chips
• 80 g butter, melt

For the filling:

• 500 g cream cheese
• 200 g low-fat quark
• 150 ml cream
• 160 g suar
• 1 egg (s) (size M)
• 1 vanilla pod or vanilla flavor
• 2 tablespoon lemon juice
• 3 tablespoon cornstarch

For the topping:

• 300 g chocolate, bitter (50% cocoa)
• 250 g cream, whipped
• 5 teaspoons Baileys Irish Cream or rum
• 1 vanilla pod (s), possibly

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Instructions

1. Use a mixer to crush the cookies on the bottom. Then mix the cookies with the melted butter. Now distribute the mass in the form (springform pan approx. 22 cm - 26 cm) and press it down, this is best done with a teaspoon.
2. For the cheese filling, mix the cream cheese and low-fat quark to a creamy mass. Gradually add the remaining ingredients and mix everything carefully.
3. Spread the cheese mixture on the cake base and bake the cake in the hot oven for about 40 minutes at 180 ° C. The baking time can vary greatly from oven to oven (make a stick test). Let the cake cool down after baking!
4. For the mousse, melt the chocolate in a water bath. If you like, you can add the pulp of a vanilla pod. The whole thing has to cool down a bit, during which time the cream can be whipped until stiff. Add the liqueur and / or rum to the whipped cream, but you should be careful with the rum.
5. Then fold the chocolate into the cream and stir everything carefully. Then distribute the mixture over the cold (!) Cake, a spoon is best for this.
6. Now chill the cake for at least 2 hours and take it out of the refrigerator approx. 30 minutes before consumption.