Mokka Cheesecake

With a mild coffee taste

Preparation steps

Whisk the butter and sugar with a mixer until foamy, add the vanilla bean core and stir for a few more minutes. Add egg yolks, juice and lemon zest and mix well.
Melt the chocolate and cool.
Mix cottage cheese, semolina, vanilla sugar and thickener and add to the mixture with eggs and butter. Separate one third of this mixture and add espresso / coffee, chocolate and cocoa and mix.
Whisk the egg whites especially in solid snow. Separate one third and add that third to the coffee mixture (which was also one third). Add the rest of the egg whites to the yellow butter and egg mixture.
Pour the coffee and chocolate mixture into the cake tin (26 cm), then over the yellow mixture. Spread a little with a fork.
Bake the Mokka Cheesecake in a preheated oven for 30-35 minutes at 220 °, then reduce the temperature to 200 ° and bake for another 20-25 minutes. If necessary, cover the Cheesecake with paper so that it does not burn.

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