Cheesecake with quark

    1 hour 20 min

    Quark makes a wonderfully moist cheesecake. Since it's a rich cake, cut it in small squares. A real crowd pleaser!

    1 person made this

    Serves: 20 

    • For the base
    • 250g margarine
    • 220g caster sugar
    • 5 eggs
    • 375g plain flour
    • 2 teaspoons baking powder
    • For the filling
    • 1kg quark
    • 250g butter, softened
    • 5 eggs, separated
    • 220g caster sugar
    • 2 tablespoons potato starch
    • 1 teaspoon lemon extract
    • 100g raisins
    • 120 to 150ml milk, as needed

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 


    1. Cream margarine with sugar. Add one egg at a time, mixing well after each addition. Sift flour with baking powder. Gradually stir in the egg mixture. Set aside.
    2. Preheat the oven to 180 C / Gas 4. Grease a 23x33cm baking tin.
    3. Filling:

    4. Cream butter with sugar until light and fluffy. Beat in egg yolks. Stir quark till smooth and add to mixture with the potato starch. Stir well to combine.
    5. Beat the egg whites until stiff peaks form. Fold into cheese mixture and gently fold in lemon extract and raisins.
    6. Remove about three large spoonfuls of the base and put in a separate bowl. Add as much milk as needed to obtain a thin, cream-like consistency, stirring with a spoon.
    7. Spread the remaining base into the prepared tin. Spread the cheese mixture evenly on top. Pour the thinned mixture on top of cheese mixture and smooth out with a spoon.
    8. Bake in the preheated oven for 60 minutes.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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