- STEP 1
For the base, blitz the bourbon biscuits in a food processor (or crush in a plastic bag using a rolling pin) then add the melted butter and chocolate liqueur. Mix well with a spoon or spatula then spread into a prepared 20cm cake tin that has been lined with baking paper (or use a cake liner).
- STEP 2
Use a wooden spoon to even the base. No need for too much pressure as that will create a base that will be too hard. Place in the fridge while you prepare the filling.
- STEP 3
For the filling, break up the chocolate and place in a microwave suitable bowl. Microwave in 30 second bursts until some pieces are starting to melt, then stir until completely melted. If necessary, give it more short bursts but take care not to overheat it. Allow to cool to room temperature.
- STEP 4
Tip the Quark into a large bowl and add the sugar, cocoa powder, vanilla extract or paste, and chocolate liqueur. Mix well with a spoon or spatula until fully blended and evenly coloured. No need to sift the cocoa powder - it dissolves easily in the Quark.
- STEP 5
Add the cooled melted chocolate and mix again until fully blended. If the chocolate is too hot when added it will go a bit lumpy but its not a disaster - you will just have a cheesecake with some knobbly bits of chocolate rather than completely smooth. Quite a nice texture actually!
- STEP 6
Pour the filling on top of the prepared biscuit base and smooth the top with a spatula, then put in the fridge for 6 hours or overnight.
- STEP 7
Variations: You can decorate with chocolate curls, crushed nuts, whipped cream, fruit, etc etc, or simply sift cocoa powder over the top for a bitter chocolate finish. You can also incorporate fruit such as raspberries, blueberries or cherries as a layer between the base and filling.