Quark Cheesecake with Cherries
German cheesecakes have a filling of quark instead of cream cheese and a shortcrust base instead of a biscuit base, resulting in a somewhat lighter, and less sweet cheesecake with a slightly grainy texture, although this version has added pudding making it a bit more creamy. It also features cherries for extra flavor.
Category: Cake
Source: www.einfachbacken.de
Equipment
| Mixing bowl | |
| Springform | |
| Saucepan |
Ingredients
| For the shortcrust pastry: | |
|---|---|
| Flour | |
| Powdered sugar | |
| Butter | |
| Eggs | |
| Flour | |
| For the cherry filling: | |
| Cherries | |
| Corn starch | |
| Sugar | |
| For the cheesecake mixture: | |
| Butter | |
| Sugar | |
| Eggs | |
| Pudding powder | |
| Milk | |
| Quark (20% fat) | |
Instructions
For the base, mix the flour, powdered sugar and butter until crumbly and finally add the egg. Knead the shortcrust pastry again by hand and chill for at least 30 minutes. Grease a springform tin and dust lightly with flour. Roll out the chilled shortcrust pastry and place in the tin.
Place the cherries in a sieve and collect the cherry juice. Mix about half of the juice with starch and sugar and bring the remaining juice to the boil. Pour the starch mixture into the boiling cherry juice and make a pudding. Add the cherries and leave to cool slightly.
Pour the cherry filling onto the pastry base. Preheat the oven to 160°C top/bottom heat (fan oven: 140°C). Cream the butter and sugar until light and fluffy, gradually adding the eggs. Add the vanilla pudding powder and milk and stir until smooth. Mix the quark into the mixture and pour onto the cherry filling. Bake the cheesecake for 50 minutes. Allow to cool thoroughly before serving.
Nutrition
| Serving size: | 502.9 |
| Energy: | 995.3 |
| Ratio: | 2.0 |
| Carbohydrate: | 124.3 |
| Fat: | 40.1 |
| Protein: | 34.0 |
| Saturated fat: | 24.3 |
| Sodium: | 169.7 |
| Sugar: | 85.9 |