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STEPS
INGREDIENTS
Ingredients for the chocolate sugar crust

Ingredients for the chocolate sugar crust

Combine flour, sugar, cacao and a pinch of salt, pulse. then add the butter.. Mix Using your fingers or a pastry blender. Until you have a crumble then add the egg. Mix until they form a smooth ball

If the dough is too dry, you can add a bit of cold milk. Gather the dough in a disk

Cut into roughly 4 parts wrap 3/4 and the 1/4 refrigerate at least 1 hr

Cut into roughly 4 parts wrap 3/4 and the 1/4 refrigerate at least 1 hr

After 1 hr...Preheat oven 220C. spread 3/4 of the dough in a spring form to cover the base and 4 cm of the sides. the rest of the dough would b the crumble for the top

This is how I made it.. Refrigerate wile preparing the filling.

This is how I made it.. Refrigerate wile preparing the filling.

Start making the filling: 750 g ricotta the traditional cheese would b 'quark' I didn't find it around where I live

Start making the filling: 750 g ricotta the traditional cheese would b 'quark' I didn't find it around where I live

Plus 250 g mascarpone or clotted cream

Plus 250 g mascarpone or clotted cream

In a separate bowl mix 100 g of sugar+ 25 g of corn flour

In a separate bowl mix 100 g of sugar+ 25 g of corn flour

Add a pinch of salt

Add a pinch of salt

Mix

Mix

Add over the ricotta-mascarpone

Add over the ricotta-mascarpone

Mix until homogenous and smooth. Try not to incorporate any air. So it is not recommended to use mixers

Mix until homogenous and smooth. Try not to incorporate any air. So it is not recommended to use mixers

Add the eggs .. Careful not to incorporate air

Add the eggs .. Careful not to incorporate air

Add vanilla

Add vanilla

Pour the filling in the prepared raw crust

Pour the filling in the prepared raw crust

Top with the rest of the dough

Top with the rest of the dough

lower the oven to 170C and Bake the cheese cake 50-60 mins .. Depends on your oven

lower the oven to 170C and Bake the cheese cake 50-60 mins .. Depends on your oven

  • Crust
  • 300.0g Flour
  • 180.0g Butter cold cubed
  • 130.0g Sugar
  • 50.0g Cacao
  • 2.0tsp Baking powder+pich of salt
  • 1.0Tbsp Cold milk or water or 2 tbsp
  • Filling
  • 750.0g Ricotta
  • 250.0g Mascarpone
  • 120.0g Sugar
  • 25.0g Cornstarch
  • 3.0 Eggs large or 4 medium
  • 1.0Tbsp Vanilla
  • A pinch of salt