Do you like cheesecake? Do you prefer the regular ones or is something different fine for you? What about a cheesecake with loads of chocolate, streusel and a crunchy layer on top? Sounds good? Well, I’ve got something for: A delicious Chocolate Cheesecake with Chocolate Streusel and Chocolate Cornflake Crunch!

Couple weeks ago I made a tiny little chocolate cake for my monthly “Bake Together” event with Andrea from Zimtkeks & Apfeltarte. Why? Well, the topic was “chocolate, chocolate and more chocolate” ;) Based on that I made a Triple Dark Chocolate Cake. A little chocolate bomb. That cake was actually my second attempt to incorporate as much chocolate as possible into one bake. The first cake I made was… this cheesecake here ;)
This cheesecake is made with a lot of chocolate – there is chocolate inside the cake, chocolate in the streusel and chocolate in the cornflake crunch on top, but back then I thought it was not enough ;) Well – this cheesecake is delicious, no matter what – that’s why I did not want to keep it hidden from you.

The cake is best when served with (homemade) vanilla sauce or whipped cream. When making the cornflake crunch (also good with some chopped nuts), you should make sure the crunch is cooled and completely dry before you crush it. The cake should be also completely cooled. If not, the chocolate of the chrunch probably melts again and then you could end up with one big layer of crunch sticking together ;)
INGREDIENTS / ZUTATEN
1 cup (130g) all-purpose flour
1 tbsp. cocoa powder
2 tbsp. sugar
pinch of salt
1/3 cup (80g) butter, at room temperature
For the cheesecake filling:
5.3 oz. (150g) semi-sweet chocolate, melted
4 eggs
3/4 cup (150g) sugar, divided
1 tsp. vanilla extract
18 oz. (500g) low-fat curd cheese
10 oz. (300g) cream cheese
3/4 cup (90g) cornstarch
2 tbsp. cocoa powder
For the cornflake crunch:
1.8 oz. (50g) semi-sweet chocolate, melted
1 cup (35g) cornflakes
130g Mehl (Type 405)
1 EL Kakao
2 EL Zucker
Prise Salz
80g weiche Butter
Für die Käsekuchenfüllung:
150g Zartbitterschokolade, geschmolzen
4 Eier (M)
100g + 50g Zucker
1 TL Vanille Extrakt
500g Magerquark
300g Frischkäse
90g Speisestärke
2 EL Kakao
Für den Cornflake Crunch:
50g Zartbitterschokolade, geschmolzen
35g Cornflakes
DIRECTIONS / ZUBEREITUNG
2. Chop the chocolate for the filling and crunch and melt carefully in the microwave or in a heatproof bowl over a pot with simmering water. Let cool down.
3. Preheat the oven to 350°F (180°C). Line a 9.5 inch (24cm) springform tin with baking parchment and grease lightly. Set aside.
4. Divide the eggs and place in separate bowls. Beat the egg whites until foamy, then gradually add 1/4 cup (50g) of the sugar and mix until stiff peaks form. Set aside. Add the remaining sugar (1/2 cup/100g) and vanilla extract to the bowl with the egg yolks and mix until pale and fluffy. Add the low-fat curd cheese and cream cheese to the bowl and mix until well combined. Mix the cornstarch with the cocoa powder and sift into the bowl. Mix until combined. Add 3/4 (5.3 oz./150g) of the melted chocolate to the bowl and mix in. Add the whipped egg whites to the bowl and carefully fold in. Pour the batter into the prepared tin and smooth out the top. Sprinkle with the streusel and bake for 50-60 minutes. Take out of the oven and let cool down in the tin.
5. While the cake is baking, prepare the cornflake crunch by mix the remaining melted chocolate with the cornflakes until all cornflakes are covered with chocolate. Spread on a piece of baking parchment and let dry/harden. Crush the covered cornflakes a bit and sprinkle the cooled cheesecake with it. Serve with some whipped cream or vanilla sauce.
2. Die gesamte Schokolade für die Füllung und den Cornflake Crunch grob hacken und vorsichtig in der Mikrowelle oder in einer Schüssel über einem Topf mit köchelndem Wasser schmelzen. Zur Seite stellen und wieder etwas abkühlen lassen.
3. Den Ofen auf 180°C (350°F) vorheizen. Eine 24cm (9.5 inch) Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
4. Die Eier trennen und in zwei separate Schüsseln geben. Das Eiweiß steif schlagen, dabei 50g (1/4 cup) des Zuckers langsam einrieseln lassen. Zur Seite stellen. Die Eigelbe mit dem restlichen Zucker (100g/1/2 cup) und Vanille Extrakt auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Den Magerquark und Frischkäse zugeben und unterrühren. Die Stärke mit dem Kakao vermischen und dann in die Schüssel sieben und unterrühren. Von der abgekühlten, geschmolzenen Schokolade 3/4 (150g/5.3 oz.) in die Schüssel geben und unterrühren. Den Eischnee vorsichtig unterheben und dann alles in die vorbereitete Springform füllen und glattstreichen. Die Streisel aus dem Kühlschrank auf die Käsekuchenmasse streuen und dann für 50-60 Minuten backen. Den fertigen Kuchen aus dem Ofen nehmen und in der Form abkühlen lassen, dann vorsichtig herauslösen.
5. Während der Käsekuchen im Ofen ist, den Cornflake Crunch vorbereiten. Dazu die verbliebene geschmolzene Schokolade mit den Cornflakes vermischen, bis alles mit Schokolade überzogen ist. Auf ein Stück Backpapier streichen und hart werden lassen. Den getrockneten Crunch etwas zerbröseln und dann auf dem Käsekuchen verteilen. Mit Schlagsahne oder Vanillesoße servieren.
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Here is a version of the recipe you can print easily.

Chocolate Cheesecake with Cornflake Crunch
- Prep Time: 35
- Cook Time: 60
- Total Time: 120
Ingredients
For the streusel
- 1 cup (130g) all-purpose flour
- 1 tbsp. cocoa powder
- 2 tbsp. sugar
- pinch of salt
- 1/3 cup (80g) butter, at room temperature
For the cheesecake filling
- 5.3 oz. (150g) semi-sweet chocolate, melted
- 4 eggs
- 3/4 cup (150g) sugar, divided
- 1 tsp. vanilla extract
- 18 oz. (500g) low-fat curd cheese
- 10 oz. (300g) cream cheese
- 3/4 cup (90g) cornstarch
- 2 tbsp. cocoa powder
For the cornflake crunch
- 1.8 oz. (50g) semi-sweet chocolate, melted
- 1 cup (35g) cornflakes
Instructions
- Mix the flour with cocoa powder, sugar and salt. Add the butter in small pieces and rub everything between your fingers until streusel form. Place in the fridge until needed.
- Chop the chocolate for the filling and crunch and melt carefully in the microwave or in a heatproof bowl over a pot with simmering water. Let cool down.
- Preheat the oven to 350°F (180°C). Line a 9.5 inch (24cm) springform tin with baking parchment and grease lightly. Set aside.
- Divide the eggs and place in separate bowls. Beat the egg whites until foamy, then gradually add 1/4 cup (50g) of the sugar and mix until stiff peaks form. Set aside. Add the remaining sugar (1/2 cup/100g) and vanilla extract to the bowl with the egg yolks and mix until pale and fluffy. Add the low-fat curd cheese and cream cheese to the bowl and mix until well combined. Mix the cornstarch with the cocoa powder and sift into the bowl. Mix until combined. Add 3/4 (5.3 oz./150g) of the melted chocolate to the bowl and mix in. Add the whipped egg whites to the bowl and carefully fold in. Pour the batter into the prepared tin and smooth out the top. Sprinkle with the streusel and bake for 50-60 minutes. Take out of the oven and let cool down in the tin.
- While the cake is baking, prepare the cornflake crunch by mix the remaining melted chocolate with the cornflakes until all cornflakes are covered with chocolate. Spread on a piece of baking parchment and let dry/harden. Crush the covered cornflakes a bit and sprinkle the cooled cheesecake with it. Serve with some whipped cream or vanilla sauce.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12

I’m not that much of a cheesecake lover (yes, kill me, I don’t know why), but this one is perfect. Chocolate cheesecake, yay! I will definitely bookmark this recipe!
I can’t see, why chocolate would be wrong in a cheesecake ;)))
Chocolate makes everything better!
Cheers,
Marc
:)