for 25 pieces

Chocolate

100 g	butter, cut into pieces
150 g	dark chocolate, finely chopped

Chocolate batter

150 g	sugar
4	eggs
¼ tsp	cinnamon
2 pinch	salt
170 g	white flour
100 g	almonds, coarsely chopped

Redcurrants

125 g	red currants
1 tbsp	sugar

Cream cheese mixture

400 g	double cream cheese (e.g. Filona)
250 g	half-fat quark
100 g	sugar
1 parcel	vanilla sugar
2 tbsp	Maizena cornflour
125 g	red currants

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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