If I had to choose my last supper cake, this would be the one!

A fluffy and light German cheesecake on a rich chocolate base with chocolate crumbles on top, I mean …

My favourite bit though is playing around with flavours and giving the cheesecake filling a little twist.

Anything is possible here.

A hint of fresh lemon or orange for Summer. Spicy ginger and cinnamon in Winter. Want a bit of booze? Try Baileys. Prefer coffee? Add some coffee liquor.

You can also add an extra layer between the base and filling, like diced rhubarb.

On to you, get creative.

Happy Baking!

Ingredients

For the base & crumbs

240g flour

40g cocoa powder

1 tsp baking powder

150g butter

150g sugar

2 eggs

For the cheesecake filling

150g sugar

3 eggs

50g butter

500g quark (or skyr)

vanilla essence or any other flavouring

40g vanilla custard powder

Method

For the base

1. Preheat the oven to 175C. Grease a cake 26cm springform tin.

2. For the dough - mix flour, baking powder, sugar and cocoa in a bowl.

3. Add the diced butter and the eggs and quickly knead until it comes together.

4. Distribute 2/3 of the dough mixture in the tin so that the entire bottom and the side of the tin are covered.

For the cheesecake filling

1. For the filling - separate the eggs.

2. Whisk the egg whites until stiff.

3. In another bowl, beat the butter and sugar until fluffy and light in colour.

4. Mix in the egg yolks, skyr/quark and custard powder. Add the flavouring.

5. Carefully fold in the egg whites.

6. Pour the mixture on the cake base.

7. Crumble the leftover dough mixture on top.

8. Bake for about an hour. If the cake gets too dark, cover it with foil.

9. Leave to cool on a wire rack.