Swirled Coffee Cheesecake

Preheat the oven to 220°C/425°F (200°C/400°F with fan). Line a baking pan with baking parchment and lightly grease the sides. Wash the lemon in hot water and rub dry. Grate the peel and squeeze the lemon.

Cream the butter and sugar until light and fluffy. Slit the vanilla bean open lengthways, scrape out the seeds and add to the creamed mixture. Separate the eggs. Add the egg yolks, lemon juice and grated peel and mix thoroughly.

Melt the chocolate over a hot bain-marie, then set aside and let cool.

Stir in the quark, cream of wheat and vanilla pudding powder. Mix 1/3 of the mixture with the chocolate, cocoa powder and espresso powder.

Beat the egg whites until stiff and fold 1/4 into the cocoa mixture. Fold the rest into the white mixture.

Spread the mocha mixture in the prepared springform pan, reserving 4 tablespoons. Spread the white cream on top. Put the rest of the mocha cream into a freezer bag and snip off one corner. Pipe the mocha mixture on the surface of the cheesecake and marble with a fork.

Bake in the preheated oven for 30-35 minutes (middle shelf), then reduce the temperature to 200°C/400°F (175°C/350°F with fan) and bake for a further 20-25 minutes. Cover with aluminium foil if it browns too quickly.