Grandma's Classic German Quark Cheesecake
Ingredients
Shortcrust base
- 150 g flour
- 60 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 100 g soft butter
Filling
- 600 ml milk
- 2 packets vanilla pudding powder
- 1 kg low-fat quark
- 200 g sugar
- 2 large eggs
- 1 vanilla pod
- 2 tsp lemon zest
- 200 ml neutral cooking oil
- powdered sugar (optional)
Preparation
Preheat oven to 200 degrees Celsius (convection: 180 degrees). Line the bottom of a 26cm springform pan with parchment paper
Mix flour with sugar, vanilla sugar, and salt. Add butter and knead into a dough. Press the dough into the springform to form a base without forming a rim. Prick the base several times with a fork and bake for 12-14 minutes
Meanwhile, whisk 100 ml of the milk with the pudding powder until smooth. In a large bowl, mix quark with sugar and eggs. Split the vanilla pod lengthwise and scrape out the seeds
Add the vanilla seeds to the quark mixture along with lemon zest and the pudding powder mixture. Stir in the remaining milk (500 ml) and oil, mixing for at least 4 minutes until well combined. Note: If mixed for too short a time, the oil may separate during baking
Reduce oven temperature to 160 degrees Celsius (convection: 140 degrees). Pour the liquid quark mixture into the hot springform and bake for about 70 minutes. Let cool completely on a wire rack. Remove the ring and dust with powdered sugar before serving if desired
Tip
For a fruitier version, use a few raspberries and strawberries: puree half of them and drizzle over the cake, then place the remaining berries on top
