Zebra chocolate cheesecake

Name: Zebra chocolate cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 250 g Sugar; 7-10 Tbsp Salt; 150 g Butter; 4 Eggs (size M); 100 g Dark chocolate; 250 g Edible quark (20 % fat in dry matter); 300 g Schmand; 5 TABLESPOONS Milk; 7-10 Tbsp juice of 1/2 lemon; 1 package Pudding powder "Vanilla Flavor"; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
250 g Sugar
7-10 Tbsp Salt
150 g Butter
4 Eggs (size M)
100 g Dark chocolate
250 g Edible quark (20 % fat in dry matter)
300 g Schmand
5 TABLESPOONS Milk
7-10 Tbsp juice of 1/2 lemon
1 package Pudding powder "Vanilla Flavor"
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Knead flour, 100 g sugar, 1 pinch of salt, butter in pieces and 1 egg to a smooth dough. Roll out to a circle (approx. 32 cm Ø) on a floured surface. Grease a springform pan (26 cm Ø). Carefully place the dough sheet into the tin with the help of the cake roll. Pull up the rim approx. 3 cm and press on. Prick the base several times with a fork.
2
Chill for about 30 minutes. Roughly chop the chocolate and melt in a bowl over a warm water bath. Separate 3 eggs. Beat egg white and 1 pinch of salt until stiff. Put the quark and sour cream in a bowl. Stir in egg yolks, milk, lemon juice, 150 g sugar, pudding and sauce powder one after the other. Carefully fold in the beaten egg white. Halve the mixture. Carefully stir the liquid chocolate into one half. Pour masses alternately with 2 tablespoons always in the middle (on the same spot) of the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for 40-50 minutes. After about 35 minutes of baking time cover the cake with aluminium foil.
3
Carefully fold in the beaten egg white. Halve the mixture. Carefully stir the liquid chocolate into one half. Pour masses alternately with 2 tablespoons always in the middle (on the same spot) of the dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for 40-50 minutes. After about 35 minutes of baking time cover the cake with aluminium foil. Leave the cake to cool in the switched-off oven with the door open (preferably overnight). Remove the cake from the tin
4
waiting time approx. 1 1/2 hours