Cocoa Cheesecake

This is the dessert you are bringing the Holiday get-togethers. You are welcome.

Ingredients⁠

Crust

20 chocolate sandwich cookies

4 Tablespoons butter, melted

Filling

16 oz. Quark

8 oz. Mascarpone

2/3 cup sugar

2/3 cup cocoa mix*

1/3 cup corn starch

3 egg yolks, save the whites for the swiss meringue if desired

1 large egg, room temperature

1 tablespoon vanilla

Ganache

¼ cup semi-sweet chocolate chips

¼ cup heavy cream

Swiss Meringue

4 large egg whites

1 cup granulated sugar

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla

⁠Instructions

Crust

Preheat the oven to 325 degrees and generously grease a springform or silicone pan.

Place the cookies in a food processor and pulse until finely ground.  While the food processor is running, drizzle in the melted butter.  Press the crumbs into the bottom of the pan and bake for 8-10 minutes.  Cool completely.

Filling

In the bowl of a stand mixer, add the Quark and mascarpone, mix until smooth.

Add the sugar, cocoa mix, and corn starch.  Starting on low, mix for one minute, then increase to medium and mix for 2-3 minutes or until fully incorporated.  Scrape down the sides of the bowl. 

Add the egg, egg yolks, and vanilla and mix until blended but be careful to not overmix. 

Transfer to the prepared pan and bake for approximately one hour.  The center should be set, but slightly jiggly.  Turn off the oven and leave the cheesecake inside the oven with the door closed for an additional hour.  Move to a rack and cool completely, then chill for at least 2 hours.

*IMPORTANT!   Use a mix that you add milk to, not the mix you add water to.  The mix you add water to contains milk powder and will give your cheesecake less flavor.

A good quality cocoa mix gives the best results.

Ganache

Place the chocolate chips in a heat safe bowl.

Heat the cream in the microwave until almost boiling.

Pour the hot cream over the chocolate chips and allow it to sit for two minutes.

Stir until the chocolate chips are completely melted and the chips and cream fully combine.

Spread the ganache on the chilled cheesecake, then return the cheesecake to the refrigerator so the ganache sets.

Store any unused ganache in refrigerator.

Swiss Meringue

Add the egg whites, granulated sugar, cream of tartar, and salt to a heat-safe bowl of a stand mixer. Set the bowl over a pan filled with a few inches of simmering water.

If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.

Heat the mixture, whisking constantly, until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.

Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.

Spread or pipe onto the cheesecake immediately.

If desired, use a brûlée torch to toast the swiss meringue.