Marble cheesecake

Name: Marble cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 1 Vanilla pod; 200 g soft butter; 200 g Sugar; 7-10 Tbsp juice and peel of 1 untreated lemon; 6 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 60 g Wheat semolina; 3 TSP Baking Powder; 1 kg Low-fat curd; 2 TABLESPOONS Cocoa powder; 1 TABLESPOON Icing sugar; 3 Stem(s) Mint; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

1 Vanilla pod
200 g soft butter
200 g Sugar
7-10 Tbsp juice and peel of 1 untreated lemon
6 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
60 g Wheat semolina
3 TSP Baking Powder
1 kg Low-fat curd
2 TABLESPOONS Cocoa powder
1 TABLESPOON Icing sugar
3 Stem(s) Mint
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Cream butter, sugar, vanilla pulp, lemon juice and zest. Separate the eggs. Gradually stir in the egg yolks. Mix the pudding powder, semolina and baking powder and stir in alternately with the quark. Beat the egg white and 1 pinch of salt until stiff, fold in carefully. Halve the cheese mixture, stir in one half of the cocoa.
2
Grease a square springform pan (24 x 24 cm) well, alternately pour dark and light curd mixture into the pan, spoon by spoon. Pull the fork spirally through the dough, smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 90 minutes. After 60 minutes cover the cake with aluminium foil. Leave to rest for 10 minutes in a switched-off oven. Leave to cool on a cake rack in the form. Remove the cake from the tin, cut it into rectangular pieces, dust with icing sugar and decorate with mint
3
Tip: alternatively springform pan (26 cm Ø), is indicated by the manufacturer as