Zebra cheesecake

Ingredients for 1 servings:

• 100 g sugar
• 100 g butter (half-fat)
• 1 egg(s)
• 225 g flour
• 1 tsp baking powder, a pinch of salt
• 2 eggs
• 150 ml milk
• 400 g sour cream
• 1 kg quark
• 150 g sugar
• 1 ½ packs of pudding powder, vanilla
• 25 g cocoa powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

We love eating this cake again and again because it’s relatively low in fat for a cake and turns out well! First, make a shortcrust pastry: sift flour, baking powder, and a pinch of salt onto a work surface. Make a well in the center. Crack the egg into the well. Sprinkle the sugar on top. Spread the half-skimmed butter in small flakes around the edge of the flour. Quickly knead all the dough ingredients, starting at the edge, until you have a smooth dough. If the dough is too crumbly, add a tablespoon of water by the tablespoon; if it’s too wet, knead in more flour. Roll out the dough on a floured surface and line a baking dish lined with baking paper, forming a rim about 3 cm high. For the filling: Mix all the ingredients except the cocoa thoroughly. Halve the quark mixture and stir the cocoa into one half. Preheat the oven to 175°C. Alternately spoonfuls of the light and dark quark mixture into the center of the shortcrust pastry base until all of it is used up. Do not spread it too much; the mixture will spread on its own, creating a striped pattern. Bake the cake on the middle rack of the oven for about 1 hour. Remove the finished cake from the oven and let it cool. Per slice: 329.5 kcal; 9.5 g fat; 40.5 g carbohydrates; 26% kcal from fat; Low Fat 30 suitable.