German Quark Cheese is a creamy, tangy fresh cheese that’s easy to make at home with a mesophilic culture, adding a personal touch to this classic German cheesecake. Its smooth texture and mild flavor are the perfect base for this rich and airy dessert. If you’ve taken the time to craft your own quark, this cheesecake will feel even more rewarding, combining the art of cheesemaking with the joy of baking. Here’s a delightful variation of the traditional recipe that balances lightness with indulgence, featuring a hint of citrus and vanilla.
Recipe to Make German Cheesecake with German Quark Cheese
Prep Time
10 minutes
Bake Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Ingredients
- 4 egg whites
- 3/4 cup (400g) heavy cream
- 4 1/2 cups (1000g) homemade mesophilic quark cheese (plain)
- 4 egg yolks
- 3/4 cup (150g) sugar
- 1/4 cup (50g) vanilla sugar (or substitute 1/4 cup sugar + 2 tsp vanilla extract)
- 1/2 cup (70g) cornstarch
- 4 tbsp freshly squeezed lemon juice
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare a spring form pan by lining the bottom with parchment paper and lightly greasing the sides.
- Whip the Cream: Using a hand or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form. Place it in the refrigerator to keep cool.
- Separate the Eggs: Divide the egg whites and yolks into two bowls. Whip the egg whites to stiff peaks and set them aside.
- Prepare the Batter: In a large mixing bowl, combine the quark, sugar, vanilla sugar (or sugar and vanilla extract), egg yolks, lemon juice, and cornstarch. Whisk until the mixture is smooth and creamy.
- Fold in the Cream and Egg Whites: Gently fold the whipped cream into the quark mixture until well combined. Then carefully fold in the beaten egg whites, taking care not to deflate the batter.
- Bake: Pour the batter into the prepared spring form pan. Smooth the top with a spatula. Bake for 60–70 minutes, checking after 50 minutes. If the cheesecake begins to brown too much, lightly cover the top with foil.
- Cool Gradually: Turn off the oven, crack the door slightly, and allow the cheesecake to rest in the warm oven for 10–15 minutes. This gradual cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight for best results.
- Serve: Slice and serve chilled, garnished with a dollop of whipped cream or a scattering of fresh berries for a pop of color and flavor.
This cheesecake is the ultimate way to showcase your homemade quark. Each bite delivers creamy perfection, making it a dessert you’ll want to bake again and again. Enjoy!
What is Quark Cheese? A Guide to Germany’s Creamy, Probiotic Delight
Quark cheese is a soft, creamy, and mildly tangy dairy product that has been a staple in European kitchens for centuries. Originating in Germany, this fresh cheese is known for its smooth texture and versatility in both sweet and savory dishes. Unlike traditional cheeses that require rennet for curdling, quark is made using mesophilic bacterial cultures, making it an easy-to-digest, probiotic-rich food.
The History of Quark Cheese
Quark cheese has deep roots in Central and Eastern European cuisine. The word “quark” comes from the German and Slavic languages, meaning “curd” or “fresh cheese.” Historical records indicate that quark has been produced for over a thousand years, particularly in Germany, Austria, and the Netherlands. Traditionally, it was made in farmsteads, where fresh milk would naturally ferment into a soft curd, which was then drained and used in a variety of dishes.
How is Quark Cheese Made?
Making quark cheese at home is simple, especially when using a dehydrated quark culture. Unlike yogurt, which requires thermophilic bacteria and warmer temperatures, quark is made using mesophilic cultures, which thrive at room temperature. Here’s a step-by-step guide:
- Heat the Milk: Start with fresh, non-ultra-pasteurized milk. Heat it gently to around 86°F (30°C).
- Add the Dehydrated Quark Culture: Stir in a mesophilic starter culture specifically designed for quark. This culture contains beneficial bacteria that ferment lactose and create the characteristic tangy flavor.
- Let it Ferment: Cover the milk and let it sit at room temperature (68-77°F or 20-25°C) for 12-24 hours, allowing the bacteria to acidify the milk and form curds.
- Drain the Curds: Once the milk thickens into a yogurt-like consistency, strain it through cheesecloth for several hours until the desired texture is achieved.
- Enjoy Fresh or Store: Quark can be used immediately or refrigerated for up to a week.
Health Benefits of Quark Cheese
Quark cheese isn’t just delicious—it’s packed with nutritional benefits:
- Probiotic Power: The mesophilic bacteria in quark support gut health by introducing beneficial probiotics.
- High in Protein: Quark provides a rich source of casein protein, which helps with muscle repair and satiety.
- Low in Fat & Lactose: Unlike heavy cream-based cheeses, quark is naturally low in fat and easier to digest for those with mild lactose sensitivities.
- Rich in Calcium & Vitamins: A great source of calcium for bone health, quark also contains essential B vitamins.
Ways to Enjoy Quark Cheese
Quark’s mild flavor and creamy texture make it a versatile ingredient:
- For Breakfast: Spread it on toast with honey or mix with fruit and granola.
- In Cooking: Use it as a base for creamy pasta sauces or soups.
- As a Dessert: Blend with cocoa and sweetener for a healthy chocolate mousse.
- Savory Spreads: Combine with herbs and spices for a protein-rich dip.
Make Your Own Quark with Dehydrated Cultures
If you love homemade dairy products, using a dehydrated quark culture is the easiest way to make fresh quark at home. These cultures ensure consistent results and a balanced flavor, making quark production simple for beginners and seasoned cheesemakers alike. Whether you enjoy it as a nutritious snack, a baking ingredient, or a creamy base for dips and sauces, quark cheese is a must-try for anyone interested in traditional European foods.
Looking to start your own quark-making journey? Browse our selection of mesophilic starter cultures and experience the delight of homemade quark cheese today!
How to Make Homemade German Quark: A Step-by-Step Guide
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