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Stracciatella cheesecake with Thermomix

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30 September, 2024

This delicious Stracciatella cheesecake combines the softness of cheese with the crunch of grated chocolate, creating an explosion of flavor in every bite.

Ideal to share with friends and family, this cake is perfect for any special occasion or simply to pamper yourself.

The touch of vanilla in the dough and the creamy filling make it an irresistible dessert. If you are looking for a cake that combines the best of classic German baking with a modern touch of chocolate, this Stracciatella Käsekuchen is the perfect choice.

Stracciatella cheesecake with Thermomix

People

Cooking Time:

30 minutes

Total Time

30 minutes

Kitchen

Thermomix

Category:

desserts with thermomix

Ingredients for Stracciatella cheesecake with Thermomix

300 g wheat flour
200g butter, plus a little extra for greasing, cut into pieces
100g sugar
1 egg
1 pinch of salt
5 eggs, separated
150g sugar
750 g lean cottage cheese
200 g of milk cream
40 g vanilla pudding powder
100 g grated dark chocolate
Removable mold (Ø 26 cm)

Preparation of Stracciatella cheesecake with Thermomix

For the dough, place all the ingredients in the Thermomix glass and mix for 20 seconds at speed 5. Form a ball and refrigerate for 30 minutes. Wash the glass.
Line the bottom of the mold with baking paper and grease the sides with butter. Spread the dough on a floured surface and cover the mold with it, making sure to form a raised edge.
Preheat the oven to 180°C with heat up and down.
For the filling, place the whisk in the clean, grease-free glass. Beat the egg whites with a pinch of salt for 4 minutes at speed 3.5, slowly adding 50 g of sugar. Reserve the meringue and remove the beater. Mix the yolks with the cottage cheese, the milk cream, 100 g of sugar and the pudding powder for 30 seconds at speed 4 until you obtain a smooth cream. Fold in the meringue and grated chocolate with a spatula.
Pour the mixture over the dough base and bake for 20 minutes. Then, make a small 1cm incision around the edge. Reduce the temperature to 160°C and bake for a further 40-50 minutes, covering with baking paper if necessary. Let cool completely before serving.