Protein Marble Cheesecake

Cheesecake at a glance

This makes two servings and takes 40 minutes, 35 of which are baking. Each serving provides 359 calories, 38.8 g protein, 33.5 g carbohydrates, 8.7 g fat, and 1.5 g fiber, calculated from the listed ingredient quantities.

Almost all of the protein comes from the 500 g of quark. Two servings is a generous portion for a dessert; cut it into four if you want it alongside something else.

Sweetening it

Custard powder brings some sugar with it, but the quark does not, so the batter tastes tart on its own. Add sweetener to taste before you split the batter and mix it in fully, since you cannot correct the sweetness once it is baked.

The nutrition above does not include any sweetener. Granulated sweeteners such as erythritol or sucralose add close to nothing; two tablespoons of sugar would add about 100 calories and 25 g of carbohydrates across the whole cheesecake.

Getting a clean marble

Pour the plain and cocoa batters onto opposite sides of the dish so they meet in the middle, then drag a spoon handle or a skewer through them in a few long S shapes. Two or three passes give a clear pattern. Stirring more than that blends the two batters into a uniform brown.

If you cannot get quark, strained skyr or a thick Greek yogurt behaves similarly in the oven, though a full-fat yogurt will raise the fat content and soften the set.

Serving and storage

The cheesecake is very soft straight from the oven and firms up as it cools, so let it come down to room temperature before slicing. Refrigerate leftovers within two hours and use them within three to four days. It slices most cleanly chilled.