Chocolate cheesecake with crunchy panko

Preheat the oven to 180℃ (160℃ fan) and line a springform tin (Ø 28-30 cm) with baking paper. Heat the butter until it has completely melted. Mix the panko breadcrumbs with the sugar, melted butter and almonds, spread evenly over the base of the tin and press down firmly. Bake in a preheated oven for approx. 20 minutes.

To make the filling, break the chocolate into pieces and melt in a bowl over simmering water.

In a separate bowl, mix together the vanilla pudding mix, sugar and butter. Add the eggs, quark, oat milk and sweet soy sauce (or soy sauce and sugar) and mix until smooth and creamy. Set aside 100 g. Spread the rest of the quark mixture evenly over the prebaked base.

Mix the chocolate with the remaining 100 g of quark mixture. Using a tablespoon, dot the chocolate quark mixture onto the lighter quark mixture and swirl it around gently to create a marbled effect.  

To make the topping, mix together the almonds and panko breadcrumbs, sprinkle over the cake and bake in the oven for approx. 50 minutes.

Do not remove the cake from the tin straight after baking: leave it in the tin on a wire rack for approx. 2 hours. Then unclip and remove the ring part of the tin and allow the cake to cool completely. Cut the chocolate cheesecake into slices and serve.