Cheesecake Recipe Using Quark And Double Cream
If you want a a very simple, classic German cheesecake that’s gluten and butter free, try my Classic German Cheesecake with Quark.
This crustless German cheesecake is a quick and easy dessert that’s full of flavor. It’s delicious on it’s own (my husband and I devoured it) but you can also serve with fresh berries and side of whipped cream.
It’s a German baking staple! Quark is a fresh, non-aged cheese similar in texture and thickness to Greek yogurt. You’ll find Quark in the yogurt section but it’s not yogurt. Quark is…well, Quark!
German Cream Cheese Cake
One of the benefits of Quark is that it’s high in protein, low in sugar, super creamy, and not tart like yogurt. I fell in love with Quark the first time I ate it when I lived in Germany as a teen. It’s still one of the first things I pick up at the grocery store whenever I arrive in Germany!
While Quark is easy to find in Germany and other parts of Europe it’s not in the US. Until now, that is!!
For years I either made Quark at home from scratch or I’d use Greek yogurt or pureed cottage cheese in my cheesecakes because I couldn’t buy real Quark anywhere in the US.
Best German Cheesecake With Quark (crustless Cheesecake Version)
I bought a few tubs of Wünder Quark at my local Lowes grocery store and was super excited that it actually tasted like the Quark I ate in Germany. It’s
Since making authentic international recipes is important to my International Baking Club members, and I have several recipes on the IDB that use Quark, I reached out to Wünder to see if we could work together. I’ve been a HUGE Quark fan for nearly 3 decades and am thrilled to be able to help Wünder get their Quark into more baker’s hands!
Wünder offers both flavored and plain Quark. I’ve been using Wünder’s large tubs of plain Quark for baking but you can also buy plain Quark in the smaller 5oz tubs.
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A few benefits of Wünder Quark? The 24oz [680g] Wünder Quark has 24 grams of protein per serving, no added sugar, and is made with whole milk from grass fed cows. It also contains probiotics from live active cultures, less than 5% lactose, and is Non-GMO product verified, gluten-free, Kosher certified, and vegetarian friendly.
If you don’t find Wünder Quark at your local grocery store, you can now order it online and Wünder will deliver it right to your doorstep in just a couple days! They sent me a box of Quark and it arrived perfectly cold and ready to use. Wünder Quark will stay fresh in your fridge for 1.5 months so you can stock up.
Yes! You can make Quark from scratch at home. All you need is milk, buttermilk, and patience. Quark is easy to make but
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So you have time to prepare it a couple days before you make your cheesecake. Click here to get my homemadeQuark cheese recipe and tutorial.
Don’t have Quark in your fridge? No time to make a fresh batch or order from Wünder? Here are a couple alternatives. They’re not as authentic as using Quark but they’ll work in a pinch!
First, you can use full fat Greek yogurt. If you can strain off some of the whey to thicken it up, that will help. Second, you can puree cottage cheese. Or you can use a mixture of both.
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I’ve made this cheesecake both ways and while the texture was a little different (a little softer), it still turned out fine. It might look a little different, too, but that’s ok! The cheesecake on the left is one I made with Wünder Quark (it’s supposed to sink in the middle). The one on the right was made with Greek yogurt. The texture of the cheesecake made with real Quark was more like what I ate in Germany but the Greek yogurt cheesecake was delicious, too.
Great question! I love how bakery cakes in Germany have perfectly even slices, so I started using a simple cake marker that I got on Amazon. The one I bought looks like this:
All you do is press the marker lightly on the cake. And then you have nice clean lines for cutting even slices!
German Cheesecake Recipe & Homemade Quark Recipe >
I couldn’t find the cake marker I bought on Amazon (I think it was an add-on item) but I found one that’s even better! This cake marker is double-sided so you can slice your cake in either 14 or 18 portions. This one gives you 10 or 12 portions. There are a bunch of cake markers on Amazon – from plastic to metal, for cakes, brownies, andpies.
Using a stand mixer or a hand mixer beat the room temperature butter, sugar, and vanilla sugar (or extract) until light and fluffy. I recommend using a large mixing bowl for this recipe.
Take the ring off your springform pan, spray the bottom of the pan with cooking spray and then lay a piece of parchment on it. (Or use a round Silpat mat!)
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Bake for about 70 minutes or until golden brown. Check your cheesecake at 60 minutes and continue baking in 5 or 10 minute increments.
Let the cheesecake cook in the springform pan for a few minutes, then carefully run a knife around the edge to loosen it from the pan. Remove the springform pan and place the cheesecake on a plate.
Cover with plastic wrap and chill the cheesecake in the fridge for several hours or overnight. It will firm up as it chills.
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When you’re ready to serve the cheesecake, let it warm to room temperature. Serve with fresh whipped cream on the side. Enjoy!
I love baking, traveling, and sharing delicious recipes for European Christmas Cookies! I used to live in Germany, have worked on 4 continents, and now enjoy baking and blogging from my adopted home in North Carolina, USA.Creamy German Cheesecake with strawberries, that’s what you will get today. You may ask what German cheesecake is compared to American cheesecake? The main differences are that you use quark or curd cheese instead of only cream cheese and you have a pie crust to keep it all together and not your typical cookie crust. Do you want to give this cheesecake a try? The version you see below is the creamiest of them all. You can eat it plain or serve it, as I did, with a strwaberry topping. If you rather try some other, this is more traditional cream cheesecake with blueberries a no refined sugar, this one with apples and caramel, this one is the traditional Japanese, or a no-bake with limes.But let’s go back to this traditional German cheesecake. Recently I don’t seem to have a lot of luck with recipes I plan to present on this blog, usually I have to try them several times before I finally end up with something I am happy with. This cheese cake was no exception. I was lured into the promises on Pinterest telling me that this was assumedly the best German cheesecake ever. Hah, I should have stayed with my precious recipe from the start. I tried several to realize that none of them compared to my beloved recipe. As stated, you can east the cheesecake plain or serve it with caramel sauce or any other topping you prefer, but I like my cakes to be juicy and fruity, hence the add of the strawberries. I cut some strawberries and also made a very simple strawberry sauce by processing fresh strawberries with a little bit of sugar.
In 2023 I slightly adapted the recipe to make it a little easier. Instead of using egg yolks, we will use the entire egg. The taste in difference is minimal and I believe most of the time people prefer not having to divide eggs. On top, we only need a whisk for this recipe and will use the pot we made the custard in to whisk everything together. Seriously, easy peasy, lemon squeezy!
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So if you are adventerous enough, how about giving this classic cake a try? You will have a pie crust as a base, a very creamy center due to the fact that you are using quark or curd cheese instead of regular cream cheese, and you get a super delicious strawberry topping, consisting of two ingredients, fresh strawberries and a little bit of sugar. Why not give this German version a chance?
Print Recipe German Cheesecake with Strawberries Serves: One 23-26 cm/8 or 9inch ∅ springform Cooking Time: 30min preparation + 1 hr of baking + chilling This German cheesecake has a slightly different preparation, we will first make a simple custard with two ingredients and then whisk in the remaining ingredients for an extra creamy testure. Ingredients Pie Crust 250 grams of all-purpose flour 45 grams of white sugar 1 pinch of salt Zest of one lemon 200 grams of cold butter, cut into cubes 1-3 tablespoons of water
Filling 50 grams cornstarch 100 grams of milk 400 grams of heavy cream 150 grams of regular sugar 750 grams of quark or curd cheese, you may also find it in the Slavic section
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