This Cheesecake with Quark and Crumble Crust is a delicate, creamy, and delightfully airy dessert baked with a golden, buttery base and a smooth quark cream topping. The sweet tang of quark cheese, a dairy staple in many European kitchens, gives this cheesecake a refreshing lightness that sets it apart from richer American-style versions. The crust is made from a simple flour-butter crumble dough that forms a rustic, melt-in-your-mouth foundation. Finished with a dusting of powdered sugar and garnished with fresh currants and mint, this cheesecake is as elegant as it is comforting. It’s perfect for teatime, celebrations, or as a sweet treat to share with loved ones—because the main ingredient, of course, is always love.
Preparation Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour (in the oven + chill time)
Total Time: 2 hours 10 minutes
Yield: 12 slices
Cuisine: European / German-Inspired
Ingredients
For the Crumble Crust:
-
175 grams all-purpose flour
-
100 grams cold butter, cubed
-
30 grams sugar
-
1 egg
-
½ teaspoon baking powder
For the Quark Cream Filling:
-
2 eggs, separated
-
500 grams low-fat quark
-
40 ml sunflower oil
-
140 grams sugar
-
8 grams vanilla sugar (or 1 teaspoon vanilla extract)
-
15 grams cornstarch
-
1 teaspoon lemon juice (optional, for egg whites)
For Decoration:
-
Powdered sugar, for dusting
-
Fresh currants or berries
-
Fresh mint leaves
Step-by-Step Instructions
-
Preheat the Oven
Preheat your oven to 180°C (356°F), ensuring it’s fully heated by the time your cake goes in. Prepare a 9-inch (23 cm) springform pan by greasing it or lining the bottom with parchment paper. -
Prepare the Crumble Dough
In a mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter in cubes and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and knead gently until the dough comes together but still retains a slightly crumbly texture. Press the dough into the bottom of the pan to form an even crust. You may also push it slightly up the sides if desired. -
Make the Cream Filling
Separate the eggs. In a large bowl, beat the egg yolks with the sunflower oil, sugar, vanilla sugar, cornstarch, and quark. Mix until smooth and creamy. -
Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with a teaspoon of lemon juice until stiff peaks form. This will add volume and airiness to your cheesecake. -
Combine the Mixtures
Gently fold the whipped egg whites into the quark mixture using a spatula, being careful not to deflate the mixture. This will give the cheesecake a light, soufflé-like texture. -
Bake the Cheesecake
Pour the quark filling over the prepared crust in the baking pan. Smooth the top. Bake in the preheated oven for about 50 minutes. The top should be lightly golden and slightly puffed. Turn off the oven and let the cake cool inside with the door slightly ajar to prevent cracking. -
Cool and Chill
After the cheesecake has cooled in the oven, let it chill at room temperature for an additional 30 minutes, then transfer to the fridge for at least 1 hour before serving. -
Decorate and Serve
Just before serving, dust the top with powdered sugar and decorate with currants and fresh mint. Slice and serve chilled or at room temperature.
Nutritional Information (per slice)
-
Calories: 245
-
Protein: 8g
-
Carbohydrates: 21g
-
Fat: 14g
-
Sugar: 12g
-
Fiber: 1g
-
Sodium: 90mg
Origin and Popularity
Quark cheesecakes are a beloved staple in German, Austrian, and Eastern European cuisine. Known as “Käsekuchen” in German, this dessert differs from its American counterpart in texture and flavor, thanks to the use of quark—a cultured dairy product similar to ricotta or Greek yogurt. These cakes are lighter, less sweet, and often baked without a heavy crust. Their simplicity and elegance have made them a popular dessert served in cafés, family gatherings, and festive occasions across Central Europe. Today, quark cheesecake is gaining popularity worldwide as a lighter, protein-rich alternative to traditional cheesecake.
Reasons to Love This Recipe
-
Wholesome Ingredients: Made with real eggs, quark, and natural sugar—no artificial flavorings.
-
Light and Creamy: The whipped egg whites create an airy texture.
-
Not Overly Sweet: Balanced sweetness lets the flavor of quark shine through.
-
Elegant Yet Simple: Looks stunning but easy to make even for beginners.
-
Customizable Toppings: Powdered sugar and currants are classic, but it also pairs well with berries, fruit compotes, or chocolate.
Health Benefits
This cheesecake is not just a treat—it also offers a few health perks:
-
Quark: High in protein and calcium, low in fat—great for bones and muscles.
-
Eggs: Contain high-quality protein and essential vitamins like B12 and choline.
-
Cornstarch: Used in moderation, it helps bind without the need for extra flour or fat.
-
Moderate Sugar: Sweetened just enough for flavor without overwhelming your palate.
As desserts go, this one is relatively balanced and can fit into a mindful diet.
Serving Suggestions
-
With Coffee or Tea: A classic pairing for afternoon tea or breakfast.
-
For Brunch: Add fruit and yogurt for a complete spread.
-
With Compote: Top with raspberry, cherry, or blueberry compote for extra elegance.
-
Holiday Dessert: Garnish with seasonal fruits and herbs for festive appeal.
-
Picnic or Potluck: Chill well, slice, and pack—it travels beautifully!
Cooking Tips
-
Use Cold Butter: For the crust to stay crumbly and rich.
-
Don’t Overmix: When folding egg whites, do it gently to keep the batter airy.
-
Cool Gradually: Letting the cake cool in the oven prevents cracking.
-
Quark Substitute: If unavailable, use a blend of Greek yogurt and ricotta (3:1 ratio).
-
Add Lemon Zest: For extra freshness in the filling, zest a lemon into the mixture.
Variations
-
Fruit Swirl Cheesecake: Swirl in raspberry or apricot jam before baking.
-
Chocolate Drizzle: After baking, top with dark chocolate drizzle and sliced almonds.
-
Lemon Cheesecake: Add lemon juice and zest to the cream for a citrus kick.
-
Crustless Version: Bake without the bottom layer for an even lighter dessert.
-
Mini Cheesecakes: Use muffin tins for individual servings—perfect for parties.
Conclusion
This Cheesecake with Quark and Crumble Crust is a charming and lighter alternative to traditional cheesecakes, blending simplicity with elegance. The contrast between the tender, golden crust and the soft, pillowy filling is irresistible, while the gentle sweetness makes it ideal for those who prefer desserts that aren’t cloying. Perfect for celebrations, coffee dates, or a heartfelt weekend bake, this cheesecake is made extra special by the love you pour into it. Serve it once, and it might just become your new favorite recipe.
Frequently Asked Questions
1. What is quark and where can I find it?
Quark is a fresh, soft cheese similar to Greek yogurt or ricotta. Look for it in the dairy section of European or specialty grocery stores.
2. Can I substitute quark in this recipe?
Yes. A mixture of ¾ Greek yogurt and ¼ ricotta or cream cheese works well.
3. How do I know when the cheesecake is done baking?
The edges should be lightly golden, and the center should be slightly wobbly. It will firm up as it cools.
4. Can I freeze the cheesecake?
Yes. Let it cool fully, then freeze slices wrapped in plastic wrap and foil for up to 2 months.
5. Why let the cheesecake cool in the oven?
Gradual cooling helps prevent cracks by reducing sudden temperature changes.
6. Can I make this crustless?
Yes! The filling holds up well on its own. Use a greased springform pan and adjust baking time slightly.
7. How long will this cheesecake keep?
Up to 4 days in the refrigerator, stored in an airtight container.
8. Can I reduce the sugar?
Yes, reduce to 100g if you prefer a less sweet dessert. The natural flavor of quark will still shine through.
9. Can I add fruit inside the filling?
Yes! Fresh berries or diced peaches can be gently folded into the quark mixture.
10. What kind of pan should I use?
A springform pan is ideal for easy removal, but any 8–9 inch round pan will work with parchment lining.