John Myers
Marbled Cheesecake without Bottom
The perfect marbled cheesecake without bottom recipe with a picture and simple step-by-step instructions.
- 5 Eggs
- 150 g Sugar
- 1 pinch Salt
- 4 tbsp Coated cornstarch
- 400 g Cream cheese
- 400 g Lowfat quark
- 150 g Baking chocolate, 66%
- 1 tbsp Lime zest
- Slowly melt the chocolate in the Chocolat Maker or in a water bath. Preheat the oven to 180 degrees and line a small springform pan with baking paper on the bottom, butter the edge and sprinkle with breadcrumbs.
- Beat the eggs together with the sugar and the pinch of salt until frothy, gradually add the cornstarch and then stir in the quark and cream cheese well until you have a nice, smooth mixture.
- Now remove a third of the dough. Stir the lime zest into 2/3 of the batter. Stir in the melted chocolate slowly and very thoroughly into the remaining third of the batter. Now fill the light-colored batter into the springform pan.
- Place the chocolate dough spoon by spoon on the light colored dough and mix the dough together well with a wooden skewer (down to the bottom) so that a beautiful marble pattern is created on top. Then bake the cake on the middle rack for about 50 minutes.
- Then turn off the oven and let the cake cool in the slightly open oven.
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