Double Chocolate Cheesecake

1. 1

   blitz biscuits in a blender and press into the bottom of a 9 inch springform pan.

2. 2

   beat quark and cream cheese together with a wooden spoon until smooth and then beat in eggs one at a time (you may need an extra egg if the batter is too stiff at this point, depends on the size of your eggs)

3. 3

   in two bowls suspended over simmering water melt the chocolate, adding the seeds of the vanilla pod to the white chocolate and the sugar to dark chocolate. once the chocolate is melted, split the cheese/egg mixture in two and add in a chocolate mix to each half. mix thoroughly and then tip on top of the batter mix. If you are very proficient you will be able to create a yin and yang effect, however this requires that you start at opposite ends and pour quickly. if you are not too sure, simply add the mixture slowly so that they come together in the middle.

4. 4

   place the tin in a bain marie and cook in an oven at 150 degrees C for 40 to fifty minutes. the finished cheesecake should be lightly set in the centre. Remove and allow to cool for as long as you can.

* Per serving · 4 servings · Values may vary.

No additional tips available.