Description
Ein cremig-zarter Käsekuchen mit feinem Mürbeteig, luftig-quarkiger Füllung und sahniger Schmandnote. Die kunstvoll marmorierte Oberfläche lockt mit goldenen und elfenbeinfarbenen Wirbeln – ein Fest für Augen und Gaumen.
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
- Prepare the dough by combining the butter, sugar, flour, egg, and a pinch of salt in a large mixing bowl. Using your hands or a stand mixer fitted with a dough hook, knead all the ingredients together until a smooth dough forms and no dry flour remains.
- Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This helps the dough firm up for easier handling and prevents shrinkage during baking.
- After the dough has chilled, preheat your oven to 175°C (347°F) with top and bottom heat. Grease a 26 cm springform pan with butter to prevent sticking.
- Roll out the chilled dough on a lightly floured surface to fit the bottom and sides of your springform pan. Use slightly more than half of the dough to cover the bottom and the remaining dough to press up the sides, forming an even rim about 3-4 cm high. Prick the bottom of the dough several times with a fork to prevent air bubbles during baking.
- To prepare the cream cheese filling, place the quark, sour cream (Schmand), sugar, eggs, vanilla flavoring, and cornstarch in a large mixing bowl. Mix everything with a hand mixer or stand mixer on medium speed until you have a smooth, lump-free batter.
- Divide the filling into two equal portions. To one portion, add the unsweetened cocoa powder and milk. Mix well until the cocoa is completely incorporated and the mixture is evenly chocolatey.
- To create the marble effect, use two large spoons. Begin by placing a generous spoonful of the plain (light) cheese filling into the center of the dough-lined pan. Then, place a spoonful of the chocolate filling directly on top of the first. Continue alternating spoonfuls of each filling, always depositing them in the center so the batter spreads outward in concentric rings. Repeat until both batters are used up.
- Once all the filling is in the pan, gently tap the pan on the counter to eliminate large air bubbles and even out the surface. Optionally, use a skewer or knife to draw gentle swirls through the batter for an extra marbled look, but be careful not to overmix.
- Place the pan in the preheated oven and bake for 40-50 minutes, or until the edges are set but the center still slightly jiggles when shaken. The cake will continue to firm up as it cools.
- After baking, remove the cake from the oven and let it cool in the pan for at least 1 hour. This helps the cheesecake set and makes it easier to slice cleanly.
- Once cooled, carefully remove the springform ring. Dust the top of the cake with powdered sugar before serving, if desired.
Notes
For best results, ensure all ingredients are at room temperature before starting to make the filling. This helps prevent lumps and ensures a smooth, creamy texture. Allow the cake to cool completely before slicing for the cleanest cuts. The marbling technique requires patience, but it’s worth it for the beautiful presentation. You can store the cake in the refrigerator for up to 3 days. Serve chilled or at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen 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
