Black and white cheesecake with chocolate sprinkles

Ingredients for 1 servings:

• 400 g flour
• 300 g butter, soft
• 450 g sugar
• 1 kg low-fat curd cheese
• 150 g crème fraîche
• 2 tbsp lemon juice
• 5 m.-sized eggs
• 2 packets of pudding powder (vanilla)
• 2 tbsp cocoa powder
• 100 g dark chocolate
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Knead the flour, butter, and 200g of the sugar into crumbles, then chill. Mix the low-fat quark with the crème fraîche, 250g of the sugar, lemon juice, eggs, and custard powder. Place half of the crumbles on the bottom of a greased 26cm springform pan and press down. Halve the quark mixture and stir the cocoa powder into one half. Spoon the quark mixtures into the pan, alternating spoonfuls at a time. Then mix them all together with a fork. Chop the dark chocolate and knead it into the crumbles. Spread the crumbles over the dough. Bake the cake in a preheated oven at 175°C (top/bottom heat: 150°C) for approximately 50-60 minutes. Allow to cool completely on a wire rack.