Prep Time: 10 minutes
Bake Time: 1 hour 10 minutes
Ingredients
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. Sitr 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.
Take cheesecake out of oven and let cool.
Cover and store cheesecake in the fridge for up to a week.
Serve with a side of whipped cream or fresh berries.
33 Comments
Fecundpossum@lemmy.world · 40 pts · 1y
I assuming you’re not pouring a quantum fluid into the cheesecake, so what the fuck is quark?
ininewcrow@lemmy.ca · 33 pts · 1y
Step 2: preheat Large Hadron Colider to 5,000 degrees
qyron@sopuli.xyz · 20 pts · 1y
Soft cheese, close to a very thick yogurt.
Kolanaki@yiffit.net · 6 pts · 1y
Is that a brand name or the actual food? I gotta try it!
viking@infosec.pub · 11 pts · 1y
Quark is a uniquely German thing that I'm having trouble replicating ever since I moved abroad.
It's extremely thick, much more solid than yoghurt, and completely unsweetened. Mixing a box of unflavored cream cheese with a shot of milk and a pinch of salt is what I've been using instead, which gets close enough.
Panda@lemmy.today · 8 pts · 1y
It's actually sold in many different other countries as well (such as The Netherlands, Belgium, France, Austria, Poland, etc).
(Edit: fixed a typo)
funkycarrot@discuss.tchncs.de · 3 pts · 1y
People that don't have quark are simply uncultured barbarians.
Sorry.
superkret@feddit.org · 10 pts · 1y
actual food.
It's basically what you get when you stop cheesemaking after the very first step.
Kolanaki@pawb.social · 1 pts · 1y
(don't mind me, just need to post in the community once on the new account)
gravitas_deficiency@sh.itjust.works · 2 pts · 1y
In anglophone areas, I believe this is known as cream cheese.
wieson@feddit.org · 2 pts · 1y
No, cream cheese would be Frischkäse in german.
Quark is (from wikipedia) : Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket.
qyron@sopuli.xyz · 2 pts · 1y
I'm not going to risk if that is true ior false.
Cream cheese, in my country, has a somewhat mousse-like consistency. It's creamy.
Quark is more like a very thick and smooth yogurt, with more water. I had to strain a top layer of liquid when I opened my quark.
Are they the same and I'm being fooled by labelling? Perhaps.
Gladaed@feddit.org · 5 pts · 1y
Fresh cheese, similar to skyr but much softer consistency wise.
MonkderVierte@lemmy.ml · 2 pts · 1y
https://m.dict.cc/deutsch-englisch/Quark.html
BenLeMan@lemmy.world · 1 pts · 1y
I knew this issue was going to come up looking at the recipe! This really is a national dish. 😁
leisesprecher@feddit.org · 19 pts · 1y
I don't want to discourage you, but this is not how those are supposed to look.
The filling should be just a pale off-white: https://i.pinimg.com/736x/f8/a3/3d/f8a33d37d549c22893f9958f381d1f3b.jpg
qyron@sopuli.xyz · 20 pts · 1y
Probably it was from my oven but as it is, it's fine for me.
Wrufieotnak@feddit.org · 9 pts · 1y
Don't believe that other commentator, the one my grandma makes is exactly like the one you made.
Only thing that I would change in your recipe is to add more lemon juice. Then it's tastier for me. But you have to be careful not to make it too much.
qyron@sopuli.xyz · 4 pts · 1y
I admit I thought the exact same thing. Needs more lemon.
hendrik@palaver.p3x.de · 2 pts · 1y
Agreed, I've had lots of cheesecake like this, too. They're not supposed to be pale. I mean OP's oven seems to bake a bit uneven. The right side is a bit on the darker side. Still okay, but it won't get better if you bake it longer than that.
catnip@lemmy.zip · 9 pts · 1y
Am german, your cheesecake looks amazing! Would obliterate 10/10
qyron@sopuli.xyz · 2 pts · 1y
Thank you!
n3m37h@sh.itjust.works · 8 pts · 1y
Id eat it
Poots@mander.xyz · 7 pts · 1y
There’s a basque cheesecake, tarta de queso, that is renowned for its dark top like yours. I hope the extra brown gave it the extra flavor!
qyron@sopuli.xyz · 6 pts · 1y
That is the next in queue to make! Already have a recipe.
n3m37h@sh.itjust.works · 8 pts · 1y
The one in your pic looks good but I bet the slight browing tastes amazing
FireWire400@lemmy.world · 5 pts · 1y
Never seen a cheese cake that pale, though, OP's cake looks a bit dark maybe but still really good
BenLeMan@lemmy.world · 2 pts · 1y
Eh, both look fine to me. I like the home baked charm of the browning, cracks and all. Bet it tastes great.
Kolanaki@yiffit.net · 8 pts · 1y
Looks like a creme brulee on top. 🤤
qyron@sopuli.xyz · 6 pts · 1y
We have a recipe in my country similar to creme brullee called leite creme. We have to try and make it someday and post the results.
FireWire400@lemmy.world · 4 pts · 1y
Looks really good. Also try adding cherries or mandarin oranges, really compliments the flavour imo.
Bloodyhog@lemmy.world · 2 pts · 1y
Made one. Doubled the lemon juice, and it turns out lovely. Thanks for the recipe! By the way, it seems to be a wrong community for this post. Nothing is bad about the cake!
qyron@sopuli.xyz · 1 pts · 1y
That's good to know. Thank you for the feedback.
MonkderVierte@lemmy.ml · 1 pts · 1y
qyron@sopuli.xyz · 1 pts · 1y