John Myers
Marbled Cheesecake with Chocolate Sprinkles
The perfect marbled cheesecake with chocolate sprinkles recipe with a picture and simple step-by-step instructions.
- For the crumble dough:
- 400 g Flour
- 200 g Cold butter
- 150 g Sugar white
- 1 packet Vanilla sugar
- 2 tablespoon Water cold
- 100 g Milk chocolate
- For the filling:
- 250 g Sugar white
- 750 g Lowfat quark
- 25 g Mascarpone
- 2 tablespoon Lemon juice
- 5 Free range eggs
- 2 packet Custard powder
- 2 tablespoon Semolina
- 2 tablespoon Cocoa powder
- Make crumbles from the dough by hand. Divide the streusel and use one half to fill the base of a prepared springform pan and press it down.
- Now mix the quark, mascarpone and sugar together. Stir in the semolina and lemon juice. Stir in the pudding powder. Finally add the eggs and stir everything well.
- Divide the curd mixture in half. Sieve over half of the cocoa and stir in well.
- Now spread a layer of light quark mass on the dough base with a trowel and put a layer of dark quark mass on top. Repeat this process until both quark masses are used up. Cut the milk chocolate into small pieces, mix with the second half of the crumble and spread on the cheesecake.
- Place the cheesecake in the oven preheated to 175 degrees (convection) and bake for approx. 75 minutes. Cover the last 40 minutes with aluminum foil. When the baking time is over, take it out of the oven, remove it from the edge of the springform pan with a knife and let it cool down in the pan.
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