Peanut butter cheesecake
Ingredients
Instructions
Add the melted butter to the cookies and mix thoroughly.
Pour the crushed cookies onto the bottom of the pan and press them to cover the entire bottom.
Pre-bake the crust at 180 degrees Celsius (top/bottom heat) for 10 minutes.
Meanwhile, prepare the cheesecake filling.
In a large bowl, combine the quark, peanut butter, yogurt, sugar, and eggs - blend thoroughly.
Pour the mixture onto the pre-baked crust.
Reduce the temperature to 160 degrees Celsius (still top/bottom heat) and bake the cheesecake for about 50 minutes.
After this time, turn off the oven, but leave the cheesecake inside until it cools down.
Heat the heavy cream in a saucepan.
Once it boils, remove the saucepan from the heat and add the broken chocolate - stir until it melts.
Set the chocolate aside to cool and thicken slightly. Pour the glaze over the cheesecake.
Chill the entire cheesecake in the refrigerator for at least 4 hours.
If you are using milk chocolate instead of dark chocolate, chill it in the refrigerator before pouring it over the cake to make it thicker. Milk chocolate is thinner than dark chocolate after melting.
