Simple Fluffy Marble Cheesecake Without Crust
Ingredients
- 50 g dark chocolate
- 250 g soft butter
- 250 g sugar
- 1 vanilla pod
- 4 large eggs
- 150 g fine semolina
- 1 kg low-fat quark
- Butter for greasing the springform
- Flour for dusting the springform
Garnish
- Powdered sugar for garnish
Preparation
Preheat the oven to 180°C conventional (160°C fan).
Grease a 26 cm springform pan and dust with flour.
Chop the dark chocolate roughly, melt over a double boiler, and let cool for about 10 minutes.
Meanwhile, beat the butter with sugar until creamy.
Split the vanilla pod lengthwise and scrape out the seeds.
Add the vanilla seeds to the butter-sugar mixture.
Beat in the eggs one by one.
Add the semolina and quark and mix until smooth.
Take 2-3 tablespoons of the cheesecake mixture and stir into the melted chocolate.
Pour the remaining mixture into the springform pan.
Dollop the chocolate mixture onto the light cheesecake mixture and swirl together with a fork.
Bake the marble cheesecake in the preheated oven for about 50 minutes.
If the cheesecake is browning too much, cover with aluminum foil and continue baking.
After baking, loosen the cheesecake from the edge of the pan with a knife and let cool completely for about 4 hours.
Garnish the cooled marble cheesecake with powdered sugar.
This cake yields about 12 servings.
