Marbled cheesecake with raspberry jam and chocolate biscuits

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. ##Finely grind the chocolate and butter biscuits in the universal chopper. Pour into a bowl and mix with butter. Lightly brush a springform pan (approx. 26 cm Ø) with oil. Put the cookie crumbs into the tin and press them down on the bottom. Place the tin in a cool place for about 30 minutes.

2. 2

   Wash orange hot, rub dry and grate peel. Halve the orange and squeeze 1 half. Mix ##mascarpone##, ##quark##, sugar, vanillin sugar and orange peel until creamy. Stir in eggs and 2 tablespoons orange juice. Sift the starch over the mixture and fold in. Pour quark mixture into the mould. Mix the fruit spread and 1 tbsp. warm water until smooth, spread it in patches on the cheese mixture and fold it into the mixture with a spoon handle in streaks and draw streaks on the surface. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes.

3. 3

   Pour quark mixture into the mould. Mix the fruit spread and 1 tbsp. warm water until smooth, spread it in patches on the cheese mixture and fold it into the mixture with a spoon handle in streaks and draw streaks on the surface. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down on a cake rack. Dust the cake edge with icing sugar

4. 4

   waiting time approx. 3 hours