Fantastic cheesecake with 500 g of quark and 1 cup of plain yogurt

 

🍰 Fantastic Cheesecake with Quark and Yogurt

A velvety, luscious cheesecake that’s a bit lighter than traditional ones but packed with flavor and texture. Perfect for any occasion, from casual family dinners to celebratory gatherings.

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Why Quark and Yogurt?

Before we get into the nitty-gritty, let’s talk about why this cheesecake recipe uses quark and plain yogurt:

• Quark is a soft, fresh cheese similar to cream cheese but lower in fat and tangier in flavor. It lends the cheesecake a wonderfully creamy texture without the heaviness.

• Plain yogurt adds moisture, a subtle tang, and tenderness, making the cheesecake lighter and fluffier.

• Combining the two creates a balance — rich, creamy, but not overly dense or heavy.

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Ingredients Overview (Serves 8-10)

For the Crust:

• 200g digestive biscuits (or graham crackers, crushed)

• 100g unsalted butter, melted

• 2 tablespoons granulated sugar (optional, for a sweeter crust)

For the Filling:

• 500g quark (preferably full-fat for best texture)

• 1 cup plain yogurt (Greek yogurt works well too)

• 200g cream cheese (optional, but adds richness)

• 150g granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• Zest of 1 lemon (optional, adds freshness)

• 2 tablespoons all-purpose flour or cornstarch (helps set the cheesecake)

• Pinch of salt

For Topping (Optional):

• Fresh berries (strawberries, blueberries, raspberries)

• Fruit compote or jam

• Whipped cream

• Lemon glaze or drizzle

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Equipment Needed:

• 9-inch (23cm) springform pan

• Mixing bowls

• Electric mixer or stand mixer

• Measuring cups and spoons

• Spatula

• Food processor or zip-lock bag and rolling pin (for crushing biscuits)

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Step 1: Preparing the Crust

1. Crush the biscuits: Use a food processor or place biscuits in a zip-lock bag and crush with a rolling pin until you get fine crumbs.

2. Mix with melted butter: In a bowl, combine the crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and feel like wet sand.

3. Press into pan: Pour the crumb mixture into your springform pan. Using the back of a spoon or the bottom of a glass, firmly press the crumbs into the base and slightly up the sides. Aim for an even layer about 1/2 inch thick.

4. Chill the crust: Place the pan in the fridge while you prepare the filling. This helps the crust set and keeps it from crumbling during baking.

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Step 2: Making the Filling

Mix the Dairy Base:

1. In a large bowl, combine quark, plain yogurt, and cream cheese (if using). Beat with an electric mixer on medium speed until smooth and creamy. This step is crucial — no lumps!

2. Add the sugar gradually and continue beating until well incorporated.

Add Flavor & Structure:

3. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.

4. Stir in vanilla extract and lemon zest for extra fragrance and brightness.

5. Sift in the flour or cornstarch and add a pinch of salt. Mix gently — you want to keep as much air as possible but ensure no flour lumps.

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Step 3: Assembly

1. Remove the crust from the fridge. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.

2. Tap the pan gently on the counter to release any air bubbles. This helps prevent cracks on top.

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Step 4: Baking

Baking Method:

• Preheat your oven to 325°F (160°C).

• Place the springform pan on a baking sheet to catch drips.

• For extra creamy texture and to avoid cracks, consider using a water bath (bain-marie):

  • Wrap the bottom of the pan in aluminum foil to prevent leaks.

  • Place the pan in a larger roasting pan and fill the roasting pan with hot water about halfway up the sides of the springform.

Bake Time:

• Bake for 50–60 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan gently.

• Avoid overbaking — the cheesecake will continue to set as it cools.

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Step 5: Cooling and Setting

1. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This gradual cooling helps prevent cracking.

2. Remove from the oven and water bath, if used.

3. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. The cheesecake will firm up beautifully.

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Step 6: Serving Suggestions

• Before serving, run a thin knife around the edges to loosen the cheesecake, then unlock the springform pan.

• Top with fresh berries, a drizzle of fruit compote, or a dollop of whipped cream.

• For extra zing, drizzle with lemon glaze (mix powdered sugar and lemon juice until smooth).

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Tips for Perfection

1. Choosing the Right Quark and Yogurt

• Look for full-fat quark for creaminess.

• Use plain, unsweetened yogurt. Greek yogurt adds thickness.

• Avoid low-fat versions to keep the texture luscious.

2. Mixing Technique

• Avoid overmixing after adding flour to keep the cheesecake light.

• Beat the eggs slowly into the mix to avoid deflating the batter.

3. Preventing Cracks

• Use the water bath method.

• Cool gradually.

• Don’t overbake.

4. Flavor Twists

• Add orange zest for citrus variation.

• Swirl in fruit puree (strawberry, raspberry) before baking.

• Add a splash of almond extract for a nutty depth.

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Variations

No-Bake Version:

Use gelatin to set the quark and yogurt mixture instead of baking. This creates a creamy, mousse-like cheesecake perfect for warm weather.

Vegan Adaptation:

Replace quark with a plant-based cashew cream, and yogurt with coconut yogurt. Use a flax egg as a binder.

Crust Variations:

• Substitute digestive biscuits with crushed graham crackers, gingersnaps, or even ground nuts.

• For gluten-free, use almond flour or gluten-free biscuits.

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Nutritional Information (Approximate per serving)

• Calories: 320

• Protein: 12g

• Fat: 18g

• Carbohydrates: 28g

• Sugar: 18g

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Troubleshooting FAQ

Q: Why did my cheesecake crack on top?

• Too much air in batter (overmixing)

• Oven temperature too high

• No water bath used

• Sudden cooling (don’t open oven too soon)

Q: Why is my cheesecake watery?

• Yogurt with too much liquid

• Overbaking causing whey to separate

• Not chilled long enough

Q: Can I freeze this cheesecake?

• Yes! Wrap tightly and freeze for up to 2 months. Thaw in fridge overnight.

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Final Thoughts

This Fantastic Cheesecake with quark and yogurt blends the best of creamy richness and light texture. It’s an approachable recipe that delivers big on flavor with simple ingredients. Whether you’re a cheesecake novice or a seasoned baker, this recipe is a wonderful base for your own creative twists.