I think we already agreed that there is always room & time for chocolate.
Also in cheesecake. Like this one:
400 g (14 oz) whole wheat butter cookies (or graham crackers)
150 g (2/3 cup) butter
600 g (1 lb & 5 oz) cream cheese
250 g (8 fl oz) Quark (10%) (curd cheese)
120 g (2/3 cup) sugar
2 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
100 ml (3.5 fl oz) heavy cream, liquid
150 g (1/3 lb) semisweet chocolate
3 tablespoons espresso
- Preheat oven to 175°C (350°F).
- Crush the cookies or crackers until you have (more or less) fine crumbs.
- Melt the butter, mix with the crumbs, and press onto the bottom of a buttered springform pan. Pre-bake for 10 minutes, let cool.
- Turn down the oven to 130°C (270°F).
- Mix together cream cheese and quark. Add sugar and vanilla (sugar). Add one egg at a time, then finish with adding the liquid cream.
- Melt the chocolate and mix with espresso. Add chocolate to half of the cheese mix.
- Pour half of the white cheese mix onto base. Pour half of the chocolate-cheese mix on top. Add the rest of the white mix, and finish with the last half of chocolate mix. Make swirls with a toothpick.
- Bake for 85 minutes until the cake is completely set. Let cool and serve warm or chilled from the fridge.
None. But I did have a problem with mixing the espresso with the melted chocolate. Maybe you know what happens when you mix a liquid with melted chocolate: the chocolate clumps. I didn't really like that because those clumps were in the finished cake as well but I'm not sure what to do differently next time.
Good! But - maybe due to the espresso-chocolate - the texture wasn't like my usual favorite cheesecake texture. I probably won't bake this again. But it wasn't bad, so please do try it yourself. And let me know if you solve the clump problem...