21 February 2013

Baked Quark Cheesecake

I baked this cake two days ago, I am writing the post a bit late!

500 grams of quark (it is a fat-free German cheese, like Italian ricotta but harder) You find this in any big supermarket
6 tbspoons of sugar
2 eggs, divide the whites and the yolks

20 grams of butter, melted
10-15 Digestive biscuits or any biscuit you have at home (I had few ladyfingers from my Tiramisu, and some granola, I just put everything together in the food processor)

Turn the oven on at 200 degrees.
Melt the butter. If you have a food processor, use it to ground your biscuits.
If you don't have one, put the biscuits in a food plastic bag and use a rolling pin (or the back of a pan) to break them and reduce them into crumbles!
Add the melted batter and spread it on the bottom of a round tin cake (the ones you can open), use the back of the spoon to make it flat.
Bake for 10-15 minutes (keep an eye on it, you don't want it to burn!) and cool.

In the meantime the base is cooling, separate the whites from the reds, beat the whites until they form soft peaks, then add 4 tables spoons of sugar until the are stiff and glossy. Set aside, whisk the eggs with the rest of the sugar until pale and fluffy, then add the cheese and mix until smooth.

Fold in the whites with a spoon and pour over the base.

Add to the oven for 15 minutes, then turn it down at 180 and keep baking for 30-45 minutes (I waited until the top of the cake was colored). Allow to cool in the oven, with the door ajar.
Once cool, keep it in the fridge!

Buon appetito!


Breakfast Slice