Marble cherry cheesecake

Ingredients for 1 servings:

• 1 pack of Oreo cookies (4 rolls, 176 g)
• 50 g butter
• 1 tbsp cocoa powder
• 100 g dark chocolate
• 4 eggs
• 120 g powdered sugar
• 500 g mascarpone
• 500 g quark, 20% fat
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 1 jar morello cherries (350 g drained)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 10 minutes

another kind of cheesecake

Line the bottom of a 26cm springform pan with baking paper. Preheat the oven to 180°C (top/bottom heat). For the base, finely grind the biscuits and filling. Melt the butter and mix in the cocoa powder. Pour everything into the pan, press down, and raise the edges. Bake in the preheated oven for about 5-8 minutes. Remove the pan from the oven and leave the oven on. For the filling, melt the chocolate in a bain-marie. Beat the eggs and powdered sugar for about 5 minutes until light and creamy. Then, stir in the mascarpone, followed by the quark and vanilla, a tablespoon at a time. Pour one-third of the mixture into a second bowl and stir in the melted chocolate. Sift the cocoa powder over the mixture and mix in. Spread both creams and half of the cherries on the base. Lightly swirl with a fork to create a marbled pattern. Bake on the bottom rack of a preheated oven at 180°C (top/bottom heat) for 15 minutes. Then reduce the temperature to 150°C and bake the cake for about 1 1/4 hours. Turn off the oven and let the cake cool in the pan for about 3 hours. Remove and refrigerate overnight in the pan. The remaining cherries can be served as a compote.