Cheesecake Germania is a traditional German recipe for a classic cocoa-flavoured cheesecake toped with an evaporated milk cream, pecan nuts and flaked coconut. The full recipe is presented here and I hope you enjoy this classic German version of: Cheesecake Germania.
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Ingredients:
For the Base:
240ml chocolate wafer (or bourbon biscuits), crumbed
2 tbsp sugar
3 tbsp butter, melted
For the Filling:
700g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
60g cocoa powder
2 tsp vanilla extract
3 eggs
Combine the chocolate wafer crumbs, sugar and butter in a bowl then press into the base of a 22cm springform pan, pressing into the base and sightly up the base of the pan. Transfer to an oven pre-heated to 170°C and bake for 10 minutes then remove from the oven and set aside to cool.
Meanwhile, prepare the filling by whisking together the cream cheese, sugar, cocoa powder, vanilla extract and eggs. Beat thoroughly to combine then pour over the biscuit base and transfer to an oven pre-heated to 170°C. Bake for 35 minutes then remove from the oven and set aside to cool for 5 minutes. Loosen the cake from rim of pan then set aside to cool completely before removing from the pan. Place in the refrigerator and chill for at least 2 hours before decorating.
When ready combine the evaporated milk, sugar, butter, egg and vanilla extract in a small saucepan. Bring to a simmer and cook, stirring constantly, until well thickened. Stir in the pecan nuts and coconut then take off the heat and set aside to cool. Spread over the top of the cheesecake, chill in the refrigerator and serve.
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