Christmas cheesecake with pumpernickel base and orange cream


For the base

  • 150 grams of Mestemacher pumpernickel
  • 50 grams of chopped almonds
  • 150 grams of dark chocolate

For the cake mixture

  • 200 grams of dark chocolate
  • 150 grams of mascarpone
  • 600 grams of cream cheese
  • 50 grams of sugar
  • 1 tsp. of cinnamon

For the orange cream

  • 130 ml orange juice
  • 2 tbsp. of cornflour
  • 1 orange

A little bit of grated chocolate


  1. Crumble the pumpernickel and mix with the almonds.
  2. Melt the chocolate in a water bath and then fold in the pumpernickel mixture. Pour the mixture into dessert rings and leave to cool down for about 20 minutes.
  3. Melt the chocolate for the cheesecake layer in a water bath. Allow to cool. Meanwhile beat the mascarpone and cream curd cheese in a bowl until frothy. Stir in sugar and cinnamon. Carefully fold in the melted chocolate. Spread the finished mixture on the pumpernickel base and refrigerate for at least 2 hours.
  4. Peel the orange and cut into small pieces. Dissolve the starch in some orange juice. Bring the juice with the orange pieces to a boil while stirring all the time, add the dissolved starch and mix well. Briefly bring to a boil.
  5. Add the still warm orange cream to the cakes and garnish with grated chocolate.

Photo credits: Susanne Brauer