Black and white cheesecake

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

For 16 piece

Nutritional Information

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


  • Pastry
  • 1 rolled shortcrust pastry
  • Filling
  • 200 g double cream cheese
  • 300 g cream quark
  • 3 egg
  • 1 pinch salt
  • 100 g sugar
  • 2 tbsp white flour
  • To fill,
  • 100 g dark chocolate (64% cocoa), roughly crumbled
  • Utensils
  • For a spring form tin approx. 24cm in diameter

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  • Pastry

    Place the pastry 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.
  • To fill,

    place the chocolate in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth and stir into half the quark mixture. Pour the white quark mixture over the pastry base, level off and, using a teaspoon, spoon blobs of the dark quark mixture on top. Bake for approx. 55 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 wooden spoon 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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