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.
I assuming you’re not pouring a quantum fluid into the cheesecake, so what the fuck is quark?
Step 2: preheat Large Hadron Colider to 5,000 degrees
Soft cheese, close to a very thick yogurt.
Is that a brand name or the actual food? I gotta try it!
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.
It’s actually sold in many different other countries as well (such as The Netherlands, Belgium, France, Austria, Poland, etc).
(Edit: fixed a typo)
People that don’t have quark are simply uncultured barbarians.
Sorry.
actual food.
It’s basically what you get when you stop cheesemaking after the very first step.(don’t mind me, just need to post in the community once on the new account)
In anglophone areas, I believe this is known as cream cheese.
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.
I knew this issue was going to come up looking at the recipe! This really is a national dish. 😁
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
Probably it was from my oven but as it is, it’s fine for me.
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!
That is the next in queue to make! Already have a recipe.
Am german, your cheesecake looks amazing! Would obliterate 10/10
Thank you!
Never seen a cheese cake that pale, though, OP’s cake looks a bit dark maybe but still really good
Eh, both look fine to me. I like the home baked charm of the browning, cracks and all. Bet it tastes great.
Looks like a creme brulee on top. 🤤
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.
Looks really good. Also try adding cherries or mandarin oranges, really compliments the flavour imo.
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!
That’s good to know. Thank you for the feedback.
deleted by creator
deleted by creator
