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Marbled cheesecake & squash squares
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 287
  • Fat about 16g
  • Carbohydrates about 32g
  • Protein about 4g
This is needed
This is needed for 16 pieces
Cheesecake mixture
  • 400 g double cream cheese
  • 30 g sugar
  • 0.25 tsp bourbon vanilla sugar
  • 30 g white flour
Squash cake mixture
  • 250 g cane sugar
  • 180 g butter, cut into pieces, soft
  • 320 g pumpkin puree
  • 1 egg
  • 250 g white flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 0.25 tsp bourbon vanilla sugar
  • One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Cheesecake mixture
In a bowl, mix the cream cheese, sugar, vanilla sugar and flour until smooth.
Squash cake mixture
Place the butter, sugar and puree in a bowl, mix using the whisk attachment on a mixer. Add the egg, mix in. Combine the flour, salt, cinnamon, baking powder and vanilla sugar, mix in.
Transfer ¾ of the squash cake mixture to the prepared tin. Top with the cheesecake mixture, spread the remainder of the squash cake mixture on top with a spoon. Create a marble effect by running a toothpick through the mixture in a spiral motion.
To bake
Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool in the tin, cut into squares.