Fruity zebra cheesecake

Based on 8 ratings
Julia

Julia

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Difficulty

Medium 👍
45
min.
Preparation
60
min.
Baking
30
min.
Resting

Ingredients

Servings:-16+
200 g flour
1½ tsp baking powder
225 g sugar (divided)
1½ tsp vanilla sugar
¼ tsp salt
eggs (divided)
75 g butter (softened)
500 g quark
250 g creme fraîche
40 g vanilla custard powder
40 g chocolate custard powder
2 tbsp apricot jam
820 g canned peaches
butter for greasing
Metric
Imperial

Utensils

  • oven
  • bowl
  • hand mixer with dough hooks
  • parchment paper
  • springform pan (26-cm/10-in.)
  • rolling pin
  • hand mixer with beaters
  • sieve
  • cutting board
  • knife

Nutrition per serving

Cal
284
Protein
9 g
Fat
10 g
Carb
38 g
  • Step 1/5

    • butter for greasing
    • 200 g flour
    • 1½ tsp baking powder
    • 75 g sugar
    • 1½ tsp vanilla sugar
    • ¼ tsp salt
    • egg
    • 75 g butter (softened)
    • oven
    • bowl
    • hand mixer with dough hooks
    • parchment paper
    • springform pan (26-cm/10-in.)
    • rolling pin

    Preheat oven to 200°C/390°F. Cover the base of the springform pan with parchment paper and grease the sides with butter. Combine flour and baking powder in a bowl. Add part of the sugar, vanilla sugar, salt, part of the eggs, and the soft butter. Knead on low setting, then on high setting, using a hand mixer with dough hooks. Roll out two thirds of the dough to cover the base of the springform pan, then prick several times with a fork. Pre-bake the crust for approx. 10 – 12 min. on the lower rack of the oven.

  • Step 2/5

    Set crust aside to cool. Turn oven temperature down to 180°C/360°F. Take the remaining dough and form a long log. Place the log in a circle along the edges of the cooled crust, and gently press the dough up on the sides of the springform pan to create a 3-cm/1.2-in. high edge.

  • Step 3/5

    • 500 g quark
    • 250 g creme fraîche
    • 150 g sugar
    • eggs
    • 40 g vanilla custard powder
    • 40 g chocolate custard powder
    • bowl
    • hand mixer with beaters

    Beat quark, creme fraîche, remaining sugar, and eggs until smooth. Halve the mixture and place in separate bowls. Add vanilla custard powder to the first half, chocolate custard powder to the second half, and stir both well. Now spoon four tablespoons of the light mixture on the cake base, followed by four tablespoons of the dark mixture directly on top. Continue until both mixtures are used up.

  • Step 4/5

    Place springform pan on the lower rack of the oven and bake at 180°C/360°F for approx. 50 – 60 min. Set aside to cool for approx. 10 min., then carefully remove cake from the pan.

    Place springform pan on the lower rack of the oven and bake at 180°C/360°F for approx. 50 – 60 min. Set aside to cool for approx. 10 min., then carefully remove cake from the pan.

  • Step 5/5

    The cake can be served with or without fruit of your choice. First, spread the jam on the cake and then lay out the drained and sliced fruit. Enjoy!
    • 2 tbsp apricot jam
    • 820 g canned peaches
    • sieve
    • cutting board
    • knife

    The cake can be served with or without fruit of your choice. First, spread the jam on the cake and then lay out the drained and sliced fruit. Enjoy!