Swirled Coffee Cheesecake

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Swirled Coffee Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
1
Ingredients
1 untreated lemon
cup soft butter
cup sugar
1 Vanilla bean
4 eggs
3 ½ ozs Milk chocolate (40 % cocoa)
3.333 cups low-fat Quark
1 Tbsp cream of wheat
1 ½ packets vanilla pudding mix (to use with 500 ml milk)
4 Tbsps dark cocoa powder
2 Tbsps instant Espresso powder
baking Parchment paper sheet
Fat (to grease the pan)
How healthy are the main ingredients?
sugarlemonegg
Product recommendation
Can be frozen

Preparation steps

1.
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.
2.
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.
3.
Melt the chocolate over a hot bain-marie, then set aside and let cool.
4.
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.
5.
Beat the egg whites until stiff and fold 1/4 into the cocoa mixture. Fold the rest into the white mixture.
6.
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.
7.
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.
8.
Cool in the pan.