Black & White Cheesecake

Total time: 1hr 45m
Preparation Time: 35m

For 16 pieces

Nutritional Information

Contains 231 Kcal, 5g Protein, 21g Carbohydrates, 14g Fat


  • Dough
  • 1 sweet shortcrust pastry, rolled into a circle
  • Filling
  • 200 g double cream cheese
  • 300 g cream quark
  • 3 eggs
  • 1 pinch salt
  • 100 g sugar
  • 2 tbsp. white flour
  • Filling
  • 100 g dark chocolate (64% cocoa), coarsely crumbled
  • Utensils
  • Für eine Springform von ca. 24cm Ø

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  • Dough

    Place the dough with the paper in the spring form tin, press the edge down firmly, firmly prick the base with a fork, chill.
  • Filling

    Combine the quark with the cream cheese in a bowl, mix well. Stir in the eggs, sugar, flour and salt. Halve the mixture.
  • Filling

    Place the chocolate in a thin-sided bowl, suspend over the gently boiling bain-marie - the bowl must not touch the water. Melt the chocolate, stir until smooth and stir into half the quark mixture. Pour the white quark mixture over the base, level off and, using a teaspoon, dot the dark quark mixture on top. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Then switch the oven off and leave to rest in the oven for approx. 15 mins., using the handle of a ladle to prop the oven open slightly. Remove, leave to cool and remove from the tin.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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