What is better than a cheesecake? Exactly, two cheesecakes! And what is way better than two cheesecakes? Our Level-3-cheesecake! We do know that this cake only has two layers if you don’t count the batter, but let’s not take it that seriously okay?
Cheesecake in general is a tradition of Benes family and this year we made a chocolaty variation for Benes birthday. The vanilla-filling is very close to the traditional family recipe, which is now beeing made in the third generation. And let me tell you, this cake tastes amazing. The batter comes out as a perfectly gooey brownie and is topped with one layer of chocolate-cheesecake-cream and another one with vanilla.
Even though Benes birthday is in February, we enjoyed our piece of cake in the sun on our balcony. Though we still needed our coats.
Ingredients
Batter
- 150g dark chocolate
- 150g butter
- 150g sugar
- 1 pinch of salt
- 3 tablespoons soy flour
- 12 tablespoons espresso
- 120g flour
Cheesecake-cream
- 4 eggs
- 400g curd cheese (in Germany we use what is called “Quark”. But you can substitute with cream cheese)
- 350g cream cheese
- 50g butter
- 150g sugar
- 1 pinch of vanilla
- 40g corn or potato starch
- 1 teaspoon bakingpowder
- 50g dark chocolate
Tips
The cake is not going to deflate as much if you take it out of the oven every 30 minutes. Just let it rest for 10 minutes before baking it again for 30 minutes. This is how you get 3 x 30 minutes of baking time.
Preparation
Batter
- Start melting the cocolate together with butter, sugar and salt in a saucepan. Let it cool down for a moment.
- Meanwhile mix flour, soy flour and espresso in a bowl.
- Then add the chocolate-mix.
- Pour the batter into a greased springform pan and pre-bake it in the pre-heated oven for 30 minutes at 170°C.
Cheesecake-cream
- Start again by melting the chocolate, but this time use a cmall bowl which you can place in hot water. Let it cool down for a moment.
- The next step is to separate the eggwhite from the yolk and whip the eggwhite until it is really firm.
- Now you can mix the yolk, curd cheese, sugar, cream cheese and butter.
- Fold the beaten eggwhite in with the cream.
- To get the color transition, divide the cream into two bowls.
- Add vanilla to one bowl and the cooled down chocolate to the other.
- Pour the cream onto the pre-baked batter, starting with the dark one. Add the white on top of it.
Bake the whole cake for 1 1/2 hours at 160°C on the lowest bar of your oven.
Let this amazing treat cool down completely before you enjoy it. Otherwise it will be too soft to be cut into pieces.
Have fun trying out this recipe!
Mirja and Bene