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
Chocolate
Chocolate batter
Redcurrants
Cream cheese mixture
Utensils
One square baking tray (approx. 23 cm), base lined with baking paper, sides greased
How it's done
Chocolate
Melt the butter in a pan over a medium heat. Remove the pan from the heat. Add the chocolate, melt and stir until smooth.
Chocolate batter
Place the sugar, eggs, cinnamon and salt in a bowl, mix using the whisk attachment on a mixer. Add the melted chocolate, mix in. Add the flour and almonds, mix. Transfer ⅔ of the batter to the prepared tin.
Redcurrants
Place the redcurrants and sugar in a bowl, mash with a fork. Add the remaining batter, mix well, spread on top of the chocolate batter.
Cream cheese mixture
Place the cream cheese in a bowl along with all the other ingredients up to and including the cornflour, mix well. Spread the mixture over the batter, scatter the redcurrants on top, press down gently.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool in the tin on a rack. Remove from the tin, leave the cheesecake to chill for at least 4 hours.
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