Cheesecakes made with quark are very popular in Germany. They are less sweet than a New York cheesecake and have a less creamy, slightly more cake-like consistency. Despite the fact that they have plenty of butter in them, they feel lighter, too.
This simple, vanilla cheesecake is layered with fruit and has no crust, although you could certainly add a quick, crumb crust if you like. Don't be afraid because there is quark in it, you can use yogurt (drained to make yogurt cheese) instead.
Makes one, 7 inch cake - double the recipe for a 9 or 10 inch cake.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings - one cake
- 10 - 12 Italian plums (300 grams) or other fruit
- 3 medium or 2 large eggs
- 1/2 c. sugar, divided (100 g.)
- 7 T. soft butter (1 stick minus 1 T.) (100 g.)
- 1 c. + 1 T. Magerquark or yogurt cheese (250 g.)
- 1 package German vanilla pudding powder OR 1/4 c. cornstarch and 1 tsp. vanilla
- 1/2 tsp. baking powder
- 1 T. bread crumbs
- 1 T. powdered sugar
Wash and pit the plums and cut into bite-sized pieces. Set aside.
Separate eggs into yolks and whites and beat the egg whites until stiff. Drizzle about 2 tablespoons of the sugar into the whites as you continue beating for a minute. Set the egg whites aside.
Beat the butter with the rest of the sugar until light yellow and fluffy. Add the egg yolks and continue to mix until smooth.
Stir in the quark or yogurt cheese, then sift the pudding powder or cornstarch and the baking powder on top and stir until incorporated.
Fold in the egg whites.
Butter a 7-inch springform or a pie plate and sprinkle it with bread crumbs, graham cracker crumbs or crushed vanilla wafers.
Pour in half the batter and smooth. Layer with the fruit, then cover with the other half of the batter. Smooth the top.
Bake in a 350°F oven (180°C) for 40 - 50 minutes (50 - 60 minutes if you double the recipe). The center should be almost firm to the touch. Let it cool in the oven with the door slightly ajar.
Sprinkle the top of the cake with powdered sugar and serve lukewarm or chilled. As always, some whipped cream is (almost) mandatory.
Notes: Let the ingredients come to room temperature, especially the eggs and quark. If you mix them into the butter/sugar mixture when they are cold, the butter will "curdle" on you.
German Pudding Powder (usually Dr. Oetker) can be purchased in the US, but it consists of cornstarch, dextrose and a bunch of yellow dye and vanillin flavor. So feel free to use cornstarch, potato starch or even white flour in a pinch.
Baking at altitude When using egg whites at altitude, do not beat them dry and stiff. If you under beat them a little, they will hold the air bubbles better when heated and you will have a better rise. Also, start the cake in a cold oven. It will take longer to bake than at sea level.