Strawberry quark cheesecake

    4 hours 25 min

    This cheesecake has a refreshing, slightly sharp taste because it uses quark cheese. If you prefer it a little creamier, you can add more cream to the recipe. Decorate the cheesecake with some strawberry slices and (if you don't care about the calories) a generous scoop of whipped cream! You can also use pureed banana, or mango, or peach instead of strawberries.

    7 people made this

    Serves: 10 

    • 100g digestive biscuits
    • 60g caster sugar
    • 55g butter, melted
    • 125ml whipping cream
    • 450g quark soft cheese
    • 5 large, ripe strawberries, pureed
    • 60g caster sugar
    • 4 tablespoons freshly squeezed orange juice
    • 2 teaspoons gelatine powder

    Prep:20min  ›  Cook:5min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. Lightly grease and line a 20cm springform cake tin.
    2. Place biscuits in a resealable food bag; use a rolling pin to bash the biscuits into crumbs. Mix the crumbs with 4 tablespoons of sugar in a bowl; add melted butter and mix well to combine.
    3. Spread the crumb mixture on the base of prepared tin; press mixture down with the back of a spoon.
    4. Beat whipping cream in a large bowl; stir in quark, strawberry puree and caster sugar.
    5. Heat orange juice in a small pot over low heat; sprinkle gelatine powder over orange juice and cook until the gelatine has dissolved and slightly thickened, about 4 minutes. Set pot aside to allow mixture to cool down a little.
    6. Stir orange-gelatine mixture into the quark mixture; pour mixture over the biscuit base in prepared tin, smoothing out the top with a spatula.
    7. Cover the cheesecake with cling film and chill the cake for at least 4 hours to firm.

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