Unlike cream cheese, Quark has a lower water and fat content, creating a less dense and heavy cake. A friend of mine actually explicitely prefers cheesecake made with Quark than with cream cheese. The following recipe (source: chefkoch) is the very first one that i tried baking. It is simple fast and requires only one big bowl which makes cleaning less tedious.
- 90 g margarine
- 200 g flour
- 1 egg
- 90 g sugar
- 8 g baking powder
- 500 g Quark (below 10% fat content)
- 100 ml oil
- 1 egg
- 1 package vanilla pudding
- 150 g sugar
- 500 ml milk
- mandarines (optional)
- almond splits (optional)
- a big bowl and another smaller bowl
- preheat oven at 180 °C (with air circulation)
- buttered springform pan (26 or 28 cm)
- For the dough knead together all ingredients as listed above in your bowl until smooth. The dough should be solid and firm and a bit oily. There shouldn’t be anything left in the bowl.
- Spread the dough on the 26/28cm diameter springform (bottom and border).
- Now use the same bowl to mix together the creme. Blend the Quark in the bowl first until smooth. In another bowl mix the vanilla pudding powder with milk first so it can dissolve more evenly. Afterwards you can put together all remaining ingredients and stir until homogenous.
- Pour the creme onto the springform with the dough. Optionally you can also distribute some mandarines and almonds on your cake.
- Let it bake for 60 minutes at 180 °C with air circulation on. As a tip, check the cake after 30-40 minutes. If the top already gets a little bit of color, form an aluminium lid and put it onto the cake.