Marble cheesecake with Christmas spices

Name: Marble cheesecake with Christmas spices
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 50 g Dark chocolate; 1 kg room-warm low-fat curd; 175 g Sugar; 2 packages Pudding powder "Vanilla Flavor"; 6 Eggs (size M); 1 TEASPOON Gingerbread spice; 100 g Whipping cream (cream substitute 21 % fat); 15 g Dark chocolate shavings; 7-10 Tbsp Grease; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

50 g Dark chocolate
1 kg room-warm low-fat curd
175 g Sugar
2 packages Pudding powder "Vanilla Flavor"
6 Eggs (size M)
1 TEASPOON Gingerbread spice
100 g Whipping cream (cream substitute 21 % fat)
15 g Dark chocolate shavings
7-10 Tbsp Grease
baking paper

Directions

1
Chop the chocolate and melt it over a warm water bath. Grease a springform pan (26 cm Ø), line the bottom with baking paper. Mix quark, sugar, pudding powder and eggs. Fill half of the mixture into the mould and spread.
2
Mix the rest of the mixture with liquid chocolate and gingerbread spice. Spread the chocolate mixture over the light-coloured mass in spots, marble with a spoon. Cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 40 minutes.
4
Turn off the oven, remove the edge of the cake from the mould and let it cool in the oven for about 2 hours with the door slightly open. Carefully remove the cake from the tin, remove baking paper. Place the cake on a plate and chill for about 1 hour.
5
Whip the whipping cream with the whisk of the hand mixer until stiff. Pour cream into a piping bag with a medium star-shaped spout, squirt 16 tuffs onto the cake and decorate with chocolate shavings.