Cheesecake with Quark

Classic German Cheesecake with Quark

If you’ve ever eaten cheesecake in Germany, you probably realized with the first bite that it’s a little different than cheesecakes made with cream cheese (like the New York cheesecake typically found in the United States). Nope! It was more than likely made with Quark cheese, which is a staple component of traditional and authentic German cheesecake recipes. Quark is a fresh, creamy, un-aged cheese popular in Germany and elsewhere in Europe. It has a texture and consistency similar to Greek yogurt but it’s not tart like yogurt.

cakes

Cooking time: 1 h 30 min

You’re going to need:

  • 4 egg whites
  • 3/4 Cup [400g] heavy cream
  • 4 1/2 Cups [1000g] Quark (plain)
  • 4 egg yolks
  • 3/4 Cup [150g] sugar
  • 1/4 Cup [50g] vanilla sugar
  • 1/2 Cup [70g] corn starch
  • 4 TBSP lemon juice

Instructions:

  • Preheat oven to 350F/175C.
  • Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
  • Separate eggs and set egg yolks aside. Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
  • Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Stir to combine using a whisk.
  • Carefully fold the heavy cream and then the egg whites into the batter.
  • Pour batter into a prepared springform pan.
  • Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
  • Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.