Cappuccino Zebra Cheesecake

Summary

Ingredients

For the dough:

• 225 grams flour
• 80 g suar
• 150 g butter
• 2 egg yolks
• 25 g cocoa powder
• 1 pinch (s) salt

For covering:

• 750 g quark, 40%
• 250 g yourt, Greek
• 150 grams sugar
• 1 pinch (s) salt
• 1 point vanilla pudding powder or cream pudding powder
• 6 medium egg (s), separated
• 50 g coffee powder, instant (cappuccino powder)
• 2 tablespoon cocoa powder

For the meringue topping:

• 4 egg whites (two from the batter, two from the topping)
• 1 pinch (s) salt
• 50 g powdered suar
• 50 g coffee powder, instant (cappuccino powder)

For decoration:

• 150 g cream
• 50 g couverture or chocolate sprinkles

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Instructions

1. Make a shortcrust pastry from the ingredients for the dough and let it rest in the refrigerator for 30 minutes. Roll out 2/3 of the dough for the base and place in the greased springform pan (26 cm diameter). Roll the rest of the dough into a strand and press it up as an edge in the form.
2. Mix the quark, yoghurt, sugar, salt, pudding powder and the egg yolks together well. Beat four of the egg whites until stiff and fold into the curd mixture. The remaining two egg whites are needed for the meringue at the end. Divide the quark mixture and stir in the cappuccino powder and cocoa under half. With large spoons (soup ladle or serving spoon) layer the curd masses alternately in the middle of the springform pan. Always a light spoon on a dark one, until everything is used up. When baking, this then turns into a zebra pattern. Bake in a preheated oven at 160 ° C top / bottom heat for about 45 minutes.
3. In the meantime, beat 4 egg whites with a pinch of salt until stiff, sprinkle with powdered sugar and cappuccino powder. Spread the meringue on the cake and bake for another 20 minutes.
4. Remove the finished cake from the edge of the springform pan with a knife, but let it cool down in the pan. Whip the cream until stiff, pour into a piping bag with a star nozzle and squirt tuffs on top of the cake edge. Sprinkle the dissolved couverture in strips over the cream or sprinkle with chocolate sprinkles.