← All recipes

🍰 Marbled Cheesecake with Chocolate Spots

448 kcal · 30 min · 4 servings

Marbled Cheesecake with Chocolate Spots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Bring about 500 milliliters of water to a boil in a pot.
  3. 3. Roughly chop the chocolate.
  4. 4. Place the chocolate pieces in a heatproof bowl.
  5. 5. Place the bowl over the pot with the hot water, ensuring it does not touch the water.
  6. 6. Let the chocolate melt slowly in the hot steam.
  7. 7. Remove the bowl from the pot.
  8. 8. Let the melted chocolate cool down to the side.
  9. 9. Separate the eggs. Carefully lift the egg yolk away from the egg white.
  10. 10. Add the egg yolks, sugar, and salt to a large bowl.
  11. 11. Beat the mixture with a hand mixer until creamy and frothy.
  12. 12. Stir the quark (curd cheese) into the egg yolk mixture.
  13. 13. Place the egg whites in a clean, grease-free bowl.
  14. 14. Beat the egg whites with the hand mixer until stiff peaks form.
  15. 15. Divide the beaten egg whites into two equal portions.
  16. 16. Gently fold the first portion of egg whites into the quark mixture using a spoon.
  17. 17. Gently fold the second portion of egg whites in as well.
  18. 18. Divide the finished quark cream into two equal bowls.
  19. 19. Sift the vanilla pudding powder over the first portion of the cream.
  20. 20. Stir the pudding powder into the vanilla cream.
  21. 21. Grease a 26-centimeter springform pan.
  22. 22. Lightly dust the greased pan with flour.
  23. 23. Pour the vanilla cream into the prepared pan.
  24. 24. Add the cooled liquid chocolate to the second portion of the cream.
  25. 25. Sift the chocolate pudding powder over the chocolate cream.
  26. 26. Stir both gently until a uniform chocolate cream forms.
  27. 27. Take a large spoon.
  28. 28. Press the back of the spoon into the vanilla cream to create some small indentations.
  29. 29. Place the chocolate cream into these indentations.
  30. 30. Distribute the remaining chocolate cream in irregular blobs on the surface.
  31. 31. Bake the cake for about 30 minutes at 200 degrees Celsius with fan.
  32. 32. Reduce the oven temperature to 180 degrees Celsius with fan.
  33. 33. Bake the cake for another 15 to 20 minutes.
  34. 34. Make sure the surface does not become too dark.
  35. 35. Loosely cover the surface with aluminum foil if necessary.
  36. 36. Turn off the oven after baking.
  37. 37. Let the cake rest for about 10 minutes in the turned-off oven.
  38. 38. Remove the cake from the oven.
  39. 39. Let the cake cool down completely.

Nutrition per serving