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450 g (≈1 lb) plain quark (full‑fat or light depending on preference)
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1/2 cup (≈100 g) granulated sugar (or powdered sugar)
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1 tsp vanilla extract
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Zest of 1 lemon (optional for freshness)
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2 large eggs (room temperature)
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1 Tbsp cornstarch (or 1 Tbsp all‑purpose flour)
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1/4 cup heavy cream or Greek yogurt (optional, for extra creaminess)
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A pinch of salt
Instructions
Step 1: Mix the filling
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In a large mixing bowl, add the quark, sugar, vanilla extract, lemon zest (if using), eggs, cornstarch and salt. Optionally, add the heavy cream or Greek yogurt for extra creaminess.
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Use an electric hand mixer or stand mixer to beat the mixture on medium speed until completely smooth, about 1‑2 minutes. The aim is a velvety batter with no lumps.
Step 2: Transfer & chill
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Pour the batter into a greased 8‑ or 9‑inch springform pan or a similar size dish, smoothing the top with a spatula.
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Cover and place in the refrigerator for at least 30 minutes (or longer if you have time) to allow it to firm up. Because this is crustless and minimal baking, chilling helps the texture set.
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Slice and serve chilled, optionally topping with fresh berries or whipped cream.
Tips for Success
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Use room‑temperature eggs and quark so the batter mixes smoothly.
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If you can’t find quark, you can substitute full‑fat Greek yogurt (strained) or pureed cottage cheese, though texture will differ slightly. International Desserts Blog+1
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Don’t skip the cornstarch — it helps the cheesecake hold its shape without a crust.
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Chill sufficiently — even though prep is 5 minutes, the texture improves with chilling.
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For extra flavour, you can add 1 Tbsp lemon juice or a teaspoon of citrus zest, or fold in whipped cream for a lighter texture.
Variations
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No‑Bake Mini Cups: Divide the batter into ramekins or dessert glasses for single‑serve cheesecakes.
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Fruit Swirl: Before chilling, swirl in berry‑compote or mango purée for flavour & colour.
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Chocolate Quark Cheesecake: Add 2 Tbsp cocoa powder to the mixture for a chocolate twist.
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Low‑Sugar / Keto Friendly: Use powdered erythritol or stevia in place of sugar, and heavy cream in place of yogurt.
Ingredient Substitutions
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Quark → full‑fat Greek yogurt (strained) or pureed cottage cheese (drain off excess liquid).
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Sugar → powdered sweetener (e.g., stevia glycerite) for lower calorie version. Healthy Recipes Blog
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Cornstarch → arrowroot or tapioca starch if gluten‑free.
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Heavy cream → plain Greek yogurt for lighter version.
Storage & Reheating
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Storage: Cover and refrigerate for up to 3‑4 days.
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Freezing: You can freeze individual slices wrapped tightly; thaw in fridge before serving.
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Serving Tip: Remove from fridge 10 minutes before serving for best texture.
