Zebra cheesecake

Name: Zebra cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 70 g Cocoa powder; 10 Eggs (size M); 6 TABLESPOONS + 300 g sugar; 2 packages Vanillin sugar; 2 kg Low-fat curd; 3 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

70 g Cocoa powder
10 Eggs (size M)
6 TABLESPOONS + 300 g sugar
2 packages Vanillin sugar
2 kg Low-fat curd
3 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Fat and breadcrumbs

Directions

1
Mix cocoa and 200 ml hot water to a creamy mixture. Separate the eggs. Beat the egg white in 3 portions until stiff. Add 2 tablespoons of sugar to each portion. Continue beating until the sugar has dissolved.
2
Beat the egg yolks, 300 g sugar and vanillin sugar in a large bowl for about 7 minutes until creamy. Briefly stir in the quark, pudding powder and lemon zest. Stir the cocoa mass into 1/3 of the cheese cream. Fold in 1 portion of beaten egg white. Fold 2 portions of beaten egg white into the light cheese mixture. Spread the dough in strips on a greased, breadcrumbed pan of the oven. Spoon lightly into each other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. Open the oven door.
3
Spread the dough in strips on a greased, breadcrumbed pan of the oven. Spoon lightly into each other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. Open the oven door. Leave the cake to stand for another 20 minutes. Serve completely cooled down