Baked Quark Cheesecake

Name: Baked Quark Cheesecake
Total time: 3 h
Yield: 10
Ingredients: 1 kg low-fat quark; 4 eggs, separated; 120 g sugar; 60 g cornflour; 2 lemons; 1 tsp vanilla extract; 100 g butter, melted; 200 g digestive biscuits, crushed

The Central European cheesecake rather than the New York one: quark instead of cream cheese, so it bakes light and lemony. 15 g of protein a slice.

Vegetarian

A pale golden cheesecake with a slightly cracked, puffed top in a springform tin, one slice cut out to show the smooth, light filling on a thin dark biscuit base.

Servings: 10
Total time: 3 h
Hands-on: 25 min

What you need

24 cm springform tin
Electric beaters
Baking parchment

Ingredients

1 kglow-fat quark— drained if it looks watery
4eggs, separated
120 gsugar
60 gcornflour
2lemons— zest of both, juice of one
1 tspvanilla extract
100 gbutter, melted
200 gdigestive biscuits, crushed

How to make it

Heat the oven to 160 °C and line the base of the tin with parchment. Mix the crushed biscuits with the melted butter and press them firmly into the base with the back of a spoon. Bake the base alone for 10 minutes and let it cool.
Beat the quark with the egg yolks, 90 g of the sugar, the cornflour, lemon zest, lemon juice and vanilla until completely smooth.
Whisk the egg whites to soft peaks, add the last 30 g of sugar and whisk to firm, glossy peaks.
Fold the whites into the quark mixture in three additions, gently and with a spatula. That air is the entire difference between this and a dense cheesecake — beat it out and you cannot get it back.
Pour onto the base and bake for 60–70 minutes. It is done when the edge is set and the middle still wobbles like a set custard. Then turn the oven off and leave it inside with the door wedged ajar for an hour: a quark cheesecake cracks and sinks if it meets cool air straight from the oven.
Chill for at least 3 hours before slicing. It keeps 4 days and the texture is best on day two.

Per serving, roughly

Energy: ~315 kcal
Protein: ~15 g
Carbs: ~32 g
Fat: ~13 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Lower sugar

Use 80 g of sugar and serve with 200 g of crushed berries. About 20 kcal less per slice, and the fruit covers most of the difference in sweetness.

Without a base

Bake the filling alone in a buttered tin. About 110 kcal and 9 g of fat less per slice, and it becomes closer to a baked quark pudding than a cheesecake.

Coach's tip

A whole kilogram of quark means this dessert carries 15 g of protein a slice — rare enough to be worth knowing. It is still cake: the sugar and the buttery base are real, and the slice is the portion, not the quarter.

More recipes

Other recipes worth a place in your week.

BakingBlueberry Cottage Cheese DonutsBaked almond-flour donuts held together by cottage cheese and eggs, studded with blueberries and finished with melted white chocolate. One blender, one donut pan, and about ten grams of protein per donut.BakingOat & Banana MuffinsThree very ripe bananas, oats blitzed into flour and no eggs at all: muffins that stay moist for days and freeze well. Fifteen minutes of mixing.SnacksWhipped Quark & Berry BowlQuark beaten with a splash of milk until it turns light and mousse-like, berries crushed into it, toasted almonds on top. Five minutes, 36 g of protein.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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