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.
  • @[email protected]
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    352 months ago

    I assuming you’re not pouring a quantum fluid into the cheesecake, so what the fuck is quark?

    • IninewCrow
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      262 months ago

      Step 2: preheat Large Hadron Colider to 5,000 degrees

    • qyronOP
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      172 months ago

      Soft cheese, close to a very thick yogurt.

        • @[email protected]
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          102 months ago

          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.

          • @[email protected]
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            6
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            2 months ago

            It’s actually sold in many different other countries as well (such as The Netherlands, Belgium, France, Austria, Poland, etc).

            (Edit: fixed a typo)

        • @[email protected]
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          82 months ago

          actual food.
          It’s basically what you get when you stop cheesemaking after the very first step.

        • qyronOP
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          12 months ago

          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.

    • @[email protected]
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      12 months ago

      I knew this issue was going to come up looking at the recipe! This really is a national dish. 😁

    • qyronOP
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      172 months ago

      Probably it was from my oven but as it is, it’s fine for me.

      • GooglyBoobs
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        62 months ago

        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!

        • qyronOP
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          52 months ago

          That is the next in queue to make! Already have a recipe.

    • FireWire400
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      42 months ago

      Never seen a cheese cake that pale, though, OP’s cake looks a bit dark maybe but still really good

    • @[email protected]
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      22 months ago

      Eh, both look fine to me. I like the home baked charm of the browning, cracks and all. Bet it tastes great.

    • qyronOP
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      52 months ago

      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
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    32 months ago

    Looks really good. Also try adding cherries or mandarin oranges, really compliments the flavour imo.

  • @[email protected]
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    22 months ago

    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!

    • qyronOP
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      12 months ago

      That’s good to know. Thank you for the feedback.