Käsekuchen: Quark Cheesecake
We have many customers who love to share recipes with us, none more so than our German customers who feel nostalgic pride and love for home when it comes to our quark. Quark is a traditional European style cream cheese, found in many German desserts, such as Apfelkuchen (apple cake), Käsekuchen (cheesecake) and quarkbällchen (quark donut balls). Käsekuchen is a lighter style of cheesecake, similar to that of a baked ricotta cheesecake. If you cannot find quark in your local area, try substituting ricotta. This recipe is adapted from one left for us by an anonymous customer. Thank you!
- Base:
- 100g butter
- 100g sugar
- 100 wholemeal flour
- 1 egg
- ½ teaspoon baking powder
- Filling:
- 1kg quark
- 4 eggs at room temp
- 250g sugar
- 120g butter at room temp
- 40g cornflour
- 1 teaspoon vanilla extract
Base:
Stir eggs, sugar and butter until frothy. Add flour and baking powder. Put the dough mix into the bottom of a greased baking dish and bake at 180°c for 10 minutes or until slightly golden.
For the filling:
separate the eggs. Cream butter and sugar, then add the egg yolks. Stir in the vanilla and cornflour, and then mix in the quark with paddle until only just incorporated. You don’t want to over beat your quark! Whisk egg whites to soft peaks, and gently fold into the mix. Pour over the base and bake 180 for about 45 minutes.
Variation: If you would like to use a biscuit base, rather than the base above, add 150g of digestives and 60g of butter at room temp in a food processor. Blitz until incorporated. Press into tin.
