Chocolate cheesecake

Ingredients for 1 servings:

• 200 g flour
• 100 g sugar
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 1 egg(s)
• 75 g butter or margarine
• 850 g low-fat curd cheese
• 150 g natural yogurt
• 150 g sugar
• 140 ml oil, neutral
• 1 packet of vanilla sugar
• 2 eggs
• 1 tsp lemon or lime juice
• ½ liter of milk
• 1 packet of pudding powder (vanilla flavor)
• ½ pack of pudding powder (chocolate)
• 2 tbsp cocoa powder
• 40 g chocolate shavings, whole milk maybe more or less

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 40 minutes

marbled version of the classic, with yogurt

For the base, knead all the ingredients into a firm dough. Line the springform pan with 3/4 of the dough and use the remaining dough to form a 2 cm high rim. Mix the filling ingredients until creamy. Then put half of the mixture into another bowl and add the chocolate pudding powder, cocoa powder, and chocolate shavings. Then pour the light mixture onto the dough and slowly add the chocolate mixture. Stir with a wooden skewer or something similar to create a pattern (you can skip the stirring at the end; this will create a pattern like the one in my picture). Bake the cake in a preheated oven at 200°C (top/bottom heat) for 55-75 minutes. If you like, you can cover the cake with aluminum foil to prevent it from browning. Let the cake cool in the springform pan before removing it from the pan. The cake will be moister on the second day.