Marble cheesecake

Ingredients for 1 servings:

• 135 g biscuit(s), chocolate (bear paws)
• 50 g butter, liquid
• 500 g mascarpone
• 250 g ricotta
• ¼ tsp salt
• 170 g sugar
• 1 packet of vanilla sugar
• 3 tbsp cornstarch
• 3 eggs
• 100 g chocolate, milk
• 3 tbsp milk
• Sunflower oil, for greasing

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 55 minutes

extremely tasty

Grease a round springform pan with sunflower oil. To protect the oven, place the pan on a baking sheet lined with baking paper, as butter sometimes drips out of the pan. For the base, place the biscuits in a plastic bag and roll them over with a rolling pin until the biscuits are finely crumbled. Mix with the butter. Spread the mixture onto the prepared base of the pan and press down firmly. Bake in the center of the oven preheated to 180°C for 8 minutes, then remove from the oven. For the filling, mix the mascarpone and ricotta well. Stir in all the other topping ingredients. Pour one-third of the filling into a second container. Melt the chocolate and milk over low heat and fold into the other third. Spread the light and dark filling layers over the base, finishing with the light mixture. For a marbled effect, spiral the mixture with a fork. Bake the cheesecake on the second-to-last rack of the oven preheated to 230°C for 10 minutes. Reduce heat to 120°C and bake for another 65 minutes. Let the cheesecake set in the turned-off oven with the oven door slightly ajar for 15 minutes. Remove from the oven and place on a wire rack to cool. Remove from the pan. Refrigerate until ready to serve.