|2 tsp||baking powder|
|30 g||cocoa powder|
|350 g||sugar (divided)|
|400 g||butter (divided)|
|3 tsp||vanilla extract (divided)|
|500 g||cream cheese|
|butter for greasing|
|cocoa powder for dusting|
Add flour, baking powder, cocoa powder, and sugar to a large mixing bowl and stir to combine. Add butter in small pieces together with egg and vanilla extract and mix until large crumbs form. Compress dough together to form a disc, wrap with plastic wrap, and transfer to refrigerator to chill for approx. 30-45 min.
For the filling, melt butter in a small saucepan over medium-low heat, then leave to cool for approx. 10 min. Stir together with sugar in a large mixing bowl, then add quark, eggs, vanilla extract, and starch and mix until smooth in texture. Set aside.
Line a springform pan with parchment paper, lightly grease with butter, and set aside. Preheat oven to 180°C/350°F. Dust a sheet of parchment paper with cocoa powder and roll out about 2/3 of the dough into a circle slightly larger than the mold. Transfer to the prepared springform and press dough to fit, creating a 2 cm/0.75 in. high edge on the sides.
Add the cream cheese filling to pan. Cut the remaining dough into small pieces and distribute evenly on top of the filling.
Bake at 180°C/350°F for approx. 1 hr., or until surface is slightly golden brown. If the cake start to brown too early, cover with aluminum foil. Remove from oven and leave to cool completely on a cooling rack before serving. Enjoy!