Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Chocolate
Base
Cream cheese and potato mixture
Serve
Utensils
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl.
Chocolate
Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.
Base
Place the melted chocolate, peanuts and cinnamon into the food processor, blitz until sticky. Transfer the mixture to the prepared tin, press down firmly with the back of a spoon.
Cream cheese and potato mixture
Place the cream cheese, quark, redcurrant jelly and vanilla in a tall container, puree. Dissolve the gelatine in the water, mix with 3 tbsp of the cream cheese mixture and immediately stir into the remaining cream cheese mixture. Add the potatoes, puree. Transfer the cream cheese and potato mixture to the tin, cover and chill for at least 4 hrs.
Serve
Take the cheesecake out of the fridge, remove from the tin. Top with the chocolate, cut into 8 slices, serve.
| Shelf life: | Approx. 3 days in the fridge. |
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