Chocolate-Waffle Cheesecake

1. 1 Waferspack 200 g ≈ 1,01 € 25 g
2. 2 Butterpack 180 g ≈ 1,76 € 12 g
3. 3 Sugar 20 g
4. 4 Dark chocolatepack 90 g ≈ 1,32 € 25 g
5. 5 Cottage cheese 5% (tvorog)pack 300 g ≈ 1,19 € 100 g
6. 6 Eggspack 10 pcs ≈ 3,29 € 1 pcs
7. 7 Cocoa powder 3 g
8. 8 Cream 20%pack 500 ml ≈ 1,41 € 20 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Crush the waffles in a blender into fine crumbs, mix with melted butter². Press into a springform pan, compact firmly, and bake for 7 minutes at 400°F (200°C).

2. Melt the chocolate in a double boiler, then let it cool slightly.

3. Whip the quark with sugar, cocoa powder, and cream⁸ until smooth.

4. Add the egg and whip until fully combined, then fold in the melted chocolate.

5. Pour the filling over the crust and spread evenly. Reduce oven temperature to 350°F (180°C) and bake for 40–50 minutes until the edges are set.

6. Cool in the oven, then refrigerate for at least 8 hours.

In short

• In the planner this dish is cooked for two days: reheat on day two.