Description
Cremig-zarter Quark trifft auf samtigen Schmand: Ein marmorierter Cream Cheese Cake mit buttrigem Boden, feinem Vanillearoma und edler Schokoladenmarmorierung – luftig, saftig und unwiderstehlich lecker.
Ingredients
Scale
- 125 g Butter (room temperature)
- 75 g sugar
- 200 g flour
- 1 egg
- Pinch of salt
- 750 g quark
- 250 g sour cream (Schmand)
- 150 g sugar
- 5 eggs
- Vanilla flavoring to taste
- 80 g cornstarch
- 50 ml milk
- 25 g unsweetened cocoa powder
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine the butter at room temperature, sugar, flour, 1 egg, and a pinch of salt. Use your hands or a mixer to knead the ingredients together until a smooth, homogeneous dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to allow it to firm up.
- While the dough is chilling, prepare a 26 cm (10-inch) springform pan. Generously grease the pan with butter, making sure to coat the bottom and sides to prevent sticking during baking.
- After the dough has chilled, preheat your oven to 175°C (347°F) with upper and lower heat. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to fit the bottom and sides of the prepared springform pan.
- Press a little more than half of the dough evenly onto the bottom of the pan to form the cake base. Use the remaining dough to press against the sides, creating a raised edge around the pan. This will help contain the cream cheese filling.
- Using a fork, prick the dough base several times. This prevents air bubbles from forming and ensures an even bake.
- Now, prepare the cream cheese filling. In a large mixing bowl, add the quark, sour cream (Schmand), 150 g sugar, 5 eggs, vanilla flavoring to taste, and cornstarch. Mix everything together well using an electric mixer or whisk until you achieve a smooth and creamy consistency with no lumps.
- Divide the cream cheese mixture in half. In one half, add the cocoa powder and milk. Stir or whisk until the cocoa is fully dissolved and the mixture becomes a smooth chocolate cream.
- To create the marbled effect, start by placing a heaping tablespoon of the plain cream cheese mixture into the center of the dough-lined pan. Then, place a tablespoon of the chocolate cream cheese mixture directly on top of the first dollop. Continue alternating spoonfuls of each mixture, always adding to the center, so that the batter spreads outwards in rings to form a marbled pattern. Repeat until all of both mixtures have been used. This process takes some time, but it is essential for achieving the beautiful marbled look.
- Carefully transfer the cake to the preheated oven and bake at 175°C (347°F) for 40 to 50 minutes. The top should be lightly golden, and the center should be set but still slightly wobbly when gently shaken.
- After baking, remove the cake from the oven and let it cool in the pan for at least 1 hour. This allows the filling to firm up and makes it easier to slice without cracking.
- Once the cake has cooled, you can optionally dust the top with powdered sugar for an elegant finish. Slice and serve your marbled cream cheese cake, and enjoy!
Notes
For the best texture, use full-fat quark and sour cream. Allow the cake to fully cool before removing it from the pan to avoid cracks. You can store leftovers in the refrigerator for up to 3 days. This cake is even more delicious when enjoyed chilled the next day. For an extra touch, serve with fresh berries or a dollop of whipped cream.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
