Ingredients
Equipment
Method
- Step 1: Drain the quark – The most important step!This is the most important first step for a non-watery filling. Place a sieve in your sink or over a bowl. Line it with paper towels or a clean kitchen towel. Pour the quark into it and let it drain thoroughly. This can take quite some time, so plan accordingly.
- Step 2: Prepare the shortcrust dough.While the quark is draining, make the base. Put flour, cornstarch, baking powder, salt, and sugar in a bowl. Add the eggs and the very cold butter, cut into small pieces. Now it's time to knead! Whether with the dough hooks of your kitchen machine or simply with your hands – knead everything quickly until a smooth dough forms. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for about 30 minutes. This makes it easier to work with later.
- Step 3: Prepare the springform pan and line the base.Generously grease a springform pan (approx. 26 cm diameter) and dust it with flour. Preheat your oven to 170 degrees Celsius (340°F) top/bottom heat. Take the chilled dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom of the pan and form a nice edge. You can either roll out the dough completely and carefully place it in the pan and press up the edge, or, what I often do, lay out the dough on the bottom of the pan and form a roll from the remaining dough, place it along the edge, and form a high edge with your fingers. Prick the dough base several times with a fork. This prevents it from bubbling up during baking.
- Step 4: Mix the creamy quark filling.Now for the filling! Beat the eggs with the sugar in a large bowl until foamy. Add the well-drained quark and stir briefly. Then add the grated lemon zest, vanilla pudding powder, oil, and milk. Mix everything well with a whisk or mixer until there are no lumps. Don't worry, the mixture is quite liquid – this is exactly right and makes the cake so creamy later!
- Step 5: Bake, bake, bake!Carefully pour the liquid quark mixture onto the prepared shortcrust base in the springform pan. Place the cake on the lowest rack of your preheated oven. This is important so that the base bakes through well and the surface doesn't get dark too quickly. Bake the cake for approx. 60 to 70 minutes. It should be golden brown and firm at the edges, while the center might still be slightly wobbly. This is okay, it will set further as it cools.
Notes
Substitutions & Additions: Add drained mandarins or sour cherries directly to the quark mixture or on the base before pouring the mixture. Fresh or frozen berries also work great! If you're not a fan of lemon, omit it or use grated orange zest or vanilla extract instead. You can use lemon pudding powder instead of vanilla to enhance the lemon flavor. If you're in a hurry, you can use ready-made shortcrust pastry from the refrigerated section, but homemade tastes best!
Tips for Success: Really drain the quark well – a watery mixture leads to a watery cake! Use cold butter for the shortcrust dough; it keeps the dough crumbly and stable during baking. Prick the dough base: Prevents the base from bubbling up during baking and separating from the edge. Let it cool slowly: This is a great tip against cracks on the surface! When the baking time is over, turn off the oven, wedge a wooden spoon into the oven door so it stays ajar, and let the cake cool in the oven for another 30-60 minutes. Only then take it out completely. Use the lowest rack: Ensures the base bakes through well before the sensitive quark mixture browns too quickly. Do not overbake: The cake is done when the edge is firm and the center is only slightly wobbly when you gently shake it. It will set further as it cools.
How to Store It: If any of this wonderful cake is left (which I doubt!), you should store it properly. Be sure to let the cake cool completely before cutting or storing it. Best to let it cool first at room temperature, then in the refrigerator. Store the cooled cake covered (e.g., with plastic wrap or under a cake dome) in the refrigerator. It will keep well and fresh for 3-4 days there. Cheesecake freezes excellently! Cut it into portions or freeze it whole (well wrapped). To thaw, simply let it thaw overnight in the refrigerator.
FAQs: Why must the quark be drained? Quark contains a lot of liquid (whey). If you don't drain it, your cheesecake filling will be too liquid and mushy. Draining ensures the perfect, creamy consistency. My cake has a crack on the surface. What did I do wrong? Cracks often occur due to cooling too quickly. If the cake comes out of the hot oven suddenly into cold room air, it contracts unevenly. Therefore, let it cool down slowly in the turned-off oven. Can I use low-fat quark? Yes, theoretically you can. But the cake will not be as creamy and juicy. The 20% fat quark contains more fat, which serves as a flavor carrier and makes the filling wonderfully tender. With low-fat quark, you may have to adjust the baking time slightly and expect the filling to be a bit drier. Why should the cake bake on the lowest rack? The lowest rack ensures that the heat comes mainly from below. This helps the shortcrust base to bake through nicely and become crispy, while the sensitive quark mixture doesn't brown too quickly from above.