Whilst on exchange in Germany I decided to bake a cheesecake. It was one of those typical cheesecakes made with lots of sugar and Philadelphia cream cheese. At the time, I thought this kind of cheesecake was something pretty fantastic. Something that you would write home about. A friend tasted it and said it was nice but nothing outstanding. What?! I could not believe it! The key here is that this friend had been brought up on Quark cheesecakes, not Philadelphia cheesecakes. In his opinion, I had not tasted a cheesecake until I had tasted a Quark cheesecake.
What is Quark, some of you may be wondering. No, it is not some kind of duck that goes quark quark instead of quak quak and I am not on the topic of elementary particles. Quark is a type of cottage cheese. I buy the Paris Creek brand for around $6 for 450g. This is the only brand of Quark I have seen on the supermarket shelves. You may also have some luck finding it at Polish and German shops. Quark is used in quite a few European countries for cheesecakes, dumplings, crepes and also for spreading on bread.
When making cheesecake I use the 'German style' Quark. Parks Creek also make a 'Swiss style' Quark which I have never bought. I am not sure what the difference is. I am thinking the Swiss style may be runnier...?
This is a really lovely cheesecake recipe. It is not at all sweet and is so very homely and filling:) I can imagine taking slices of this cake on a long walk and eating it during a drink break. Oh and this cake is also CRUSTLESS, which means no flour. Yay! In my case, that means no stomach ache. I ate so much of this cake and I did not feel sick:)
Dieters Kaesekuchen ohne Boden - Dieter's crustless cheesecake
(the word for word translation is Dieter's cheesecake without a base)
This recipe is from Chefkoch.de and was submitted by the user pro-vit.
I halved the recipe (hence the very flat looking cheesecake) as I did not want to spend close to $13 on a kilo gram of Quark. This is such a tasty recipe that next time I would use the full portions.
Just to confirm, double the recipe below if you want a higher cheesecake.
What you need
- 450g Quark cheese
- 2 eggs, separated
- 60 g butter, softened
- 1/2 packet vanilla pudding mix (I used the German RUF mix shown above, which I found at an IGA Foodland. You can usually buy this brand at Polish shops and some European delicatessens. Otherwise, use a vanilla pudding mix from the supermarket. Or, you could use a few tablespoons of semolina instead)
- 1/2 teaspoon vanilla extract
- 100g icing sugar
- Pinch salt
- Lemon juice and zest (You only need a little bit)
What you need to do
- Preheat oven to 170 degrees and line a spring form tin with baking paper.
- Cream butter, sugar and vanilla in a bowl.
- Add the pudding mix and Quark and mix thoroughly.
- In another bowl, beat egg whites with a pinch of salt until stiff peaks form. Add a little lemon juice to the egg whites
- Mix the egg whites into the Quark mixture (You do not need to be too careful here) and add enough lemon zest so that the mixture is to your taste.
- Pour the mixture into the spring form tin and bake for around 50 minutes. Please check your oven - your cooking time may vary!
- Allow the cheesecake to cool in the tin.
- Once cooled, open the tin and carefully place the cheesecake onto a serving plate.
That's all. Easy? I think so:) The taste is something else. It is so gentle and lemon-ey. I really like the fact this is a crustless cheesecake. It is not too unhealthy either; Quark - fine, butter- meh, I like butter and I am not scared of it, eggs - fine, sugar - well, there is not much in the cake, pudding mix - most likely the 'scariest' thing in the cake, but you do not need much of it.
If you have not tasted a Quark cheesecake, I highly recommend you do. They are just wonderful and I could eat them all day!:)