Marbled cheesecake

Name: Marbled cheesecake
Ingredients: 250 g plain biscuits; 4 tablespoons sugar; 2 tablespoons carob powder; 2 and a half tablespoons elderflower syrup; 100 g butter 82% fat; 90 ml cold milk; 500 g cottage cheese; 150 g sugar; 250 g sour cream; 2 and a half tablespoons elderflower syrup; 3 eggs; 3 tablespoons starch; 50 g chocolate 52% cocoa; 480 ml water

Dessert - Marbled cheesecake by Mariana C. - Recipia

Marbled cheesecake has a carob biscuit crust and a cottage cheese filling, with chocolate swirled through it; once chilled, it slices cleanly. I leave a few larger white biscuit pieces in the crust, not just crumbs; with the cottage cheese, I make sure it’s smooth and well drained so the middle stays even, with no watery patches. Prep: 25 minutes. Cook: 60 minutes. Rest: 120 minutes. Total time: 205 minutes. Serves: 8. Approximately 590 kcal and 18 g protein per serving.

Ingredients

For the crust

250 g plain biscuits
4 tablespoons sugar
2 tablespoons carob powder
2 and a half tablespoons elderflower syrup
100 g butter 82% fat
90 ml cold milk

For the filling

500 g cottage cheese
150 g sugar
250 g sour cream
2 and a half tablespoons elderflower syrup
3 eggs
3 tablespoons starch
50 g chocolate 52% cocoa

For optional baking

480 ml water

Preparation

1. Grind the biscuits, leaving a few larger pieces. Mix them with the sugar and carob powder, then add the elderflower syrup. 2. Melt 100 g of butter and leave it to cool. Grease a round springform pan with a little butter, then mix the remaining butter with the biscuits. 3. Gradually pour in 90 ml of cold milk, until the mixture holds together. Put it in the pan and press it down with the back of a spoon, leveling the crust. 4. Beat the cottage cheese until smooth. Add the sugar and sour cream and beat until combined, then add the elderflower syrup and eggs one at a time. Mix in the starch. 5. Pour the filling over the crust, setting aside 4-5 tablespoons. Melt the chocolate in a double boiler and stir it into the reserved mixture. 6. Put the chocolate mixture in a piping bag fitted with a round tip and pipe small amounts here and there over the filling. Drag a toothpick through the surface to make a pattern. 7. Heat the oven to 160°C and bake for 50 minutes, until the edges are set and the center still wobbles slightly. If using the fan setting and you want to avoid browning on top, use bottom heat only and place the pan in a large baking dish with 480 ml of water. 8. Turn off the oven and leave the cake inside for another 10 minutes. Open the door and let it cool completely in the oven, about an hour, then refrigerate it for another hour before slicing.

Notes

For a gluten-free version, use 250 g of gluten-free biscuits; the cake contains dairy and eggs. You can replace the elderflower syrup with 1 teaspoon of vanilla extract. Well-drained cottage cheese keeps the filling firmer, while a grainy one can leave it slightly sandy in texture. For clean slices, warm the knife blade over the stove flame. Serve it plain, with tea; covered, it keeps in the fridge for up to 3 days.