A delightful no-bake Chocolate Israeli Cheesecake made with a rich chocolate base, creamy filling, and a smooth chocolate ganache topping. This dessert combines the flavors of quark cheese and chocolate for a delicious treat.
1: Preheat oven to 325F.
2: Beat egg whites in the bowl of a stand mixer while gradually adding sugar until stiff peaks are formed.
3: Mix egg yolks with oil, then fold in the beaten egg whites.
4: Fold in chocolate pudding mix and cornstarch.
5: Transfer the mixture to a sprayed 9x13 pan.
6: Bake for 30 minutes, then let it fully cool.
7: For the cream, whip whipping cream, quark cheese, milk, vanilla pudding mix, and powdered sugar until a stable cream forms.
8: Spread the cream evenly on the cooled base.
9: Refrigerate for about an hour or more.
10: For the ganache, combine chocolate and heavy cream in a small saucepan and melt.
11: Pour the melted ganache on the cream and spread evenly.
12: Optionally, melt additional chocolate to create a top design.
13: Refrigerate overnight.
