Prep Time: 10 minutes
Bake Time: 1 hour 10 minutes
Ingredients
4 egg whites
3/4 Cup [400g] heavy cream
4 1/2 Cups [1000g] Quark (plain)
4 egg yolks
3/4 Cup [150g] sugar
1/4 Cup [50g] vanilla sugar
1/2 Cup [70g] corn starch
4 TBSP lemon juice
Instructions
Preheat oven to 350F/175C.
Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Separate eggs and set egg yolks aside.
Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
Carefully fold the heavy cream and then the egg whites into the batter.
Pour batter into a prepared springform pan.
Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
Take cheesecake out of oven and let cool.
Cover and store cheesecake in the fridge for up to a week.
Serve with a side of whipped cream or fresh berries.
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I assuming you’re not pouring a quantum fluid into the cheesecake, so what the fuck is quark?
Fresh cheese, similar to skyr but much softer consistency wise.
Step 2: preheat Large Hadron Colider to 5,000 degrees
Soft cheese, close to a very thick yogurt.
In anglophone areas, I believe this is known as cream cheese.
I’m not going to risk if that is true ior false.
Cream cheese, in my country, has a somewhat mousse-like consistency. It’s creamy.
Quark is more like a very thick and smooth yogurt, with more water. I had to strain a top layer of liquid when I opened my quark.
Are they the same and I’m being fooled by labelling? Perhaps.
I don’t want to discourage you, but this is not how those are supposed to look.
The filling should be just a pale off-white: https://i.pinimg.com/736x/f8/a3/3d/f8a33d37d549c22893f9958f381d1f3b.jpg
Probably it was from my oven but as it is, it’s fine for me.
Am german, your cheesecake looks amazing! Would obliterate 10/10
Thank you!
Don’t believe that other commentator, the one my grandma makes is exactly like the one you made.
Only thing that I would change in your recipe is to add more lemon juice. Then it’s tastier for me. But you have to be careful not to make it too much.
I admit I thought the exact same thing. Needs more lemon.
Agreed, I’ve had lots of cheesecake like this, too. They’re not supposed to be pale. I mean OP’s oven seems to bake a bit uneven. The right side is a bit on the darker side. Still okay, but it won’t get better if you bake it longer than that.
Id eat it
There’s a basque cheesecake, tarta de queso, that is renowned for its dark top like yours. I hope the extra brown gave it the extra flavor!
That is the next in queue to make! Already have a recipe.
The one in your pic looks good but I bet the slight browing tastes amazing
Never seen a cheese cake that pale, though, OP’s cake looks a bit dark maybe but still really good
Looks really good. Also try adding cherries or mandarin oranges, really compliments the flavour imo.
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