Classic quark cheesecake with a fragrant vanilla note and a crisp shortcrust base: a velvety, delicate center, an even top without cracks, and beautifully golden edges. Two types of quark create a balanced filling with a creamy texture and a fresh dairy taste, while vanilla pudding mix helps stabilize it without lumps. Follow the baking time and the brief rest in the oven, and you will get a model home-style dessert.
Ingredients
For the base (shortcrust pastry):
- All-purpose flour — 2 1/8 cups | 260 g
- Butter — 7 oz | 200 g
- Sugar — 1/2 cup | 100 g
- Vanilla sugar — 1 packet
For the filling:
- Low-fat quark — 1.1 lb | 500 g
- Full-fat quark (about 40%) — 8.8 oz | 250 g
- Milk — 1 1/2 cups | 350 ml
- Cream — 1/2 cup | 120 ml
- Sugar — 1 cup | 200 g
- Sunflower oil — 7/8 cup | 100 ml
- Eggs (M) — 2
- Vanilla pudding powder — 1 packet
- Vanilla sugar — 1 packet
How to make it
- Prepare the pan: line the base with parchment and lightly grease the sides with butter. Preheat the oven to 338°F | 170°C (top and bottom heat, no convection).
- Base. Rub the softened butter with the sugar and vanilla sugar until creamy. Add the flour and quickly bring the dough together. Do not knead for long; it should stay soft and pliable.
- Press the dough into the bottom of the pan and build up sides 1 1/4–1 1/2 in | 3–4 cm high. Prick the base with a fork and chill for 10–15 minutes.
- Filling. Combine both types of quark with the sugar and vanilla sugar, then blend until smooth. Pour in the milk, cream, and sunflower oil, and mix again. Add the eggs and vanilla pudding powder, then briefly whisk until silky, without incorporating too much air.
- Pour the filling onto the chilled base and smooth the top.
- Bake for 70–80 minutes, until the edges are set and the center still has a slight wobble. If the top looks pale, switch on the top heat for 5–10 minutes, then turn it off again.
- Leave the cheesecake in the switched-off oven for about 30 minutes, with the door slightly ajar.
- Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, and only then remove from the pan and serve.
Nutritional value (per 1 of 12 servings, approx.)
| Calories | ≈ 505 kcal |
|---|---|
| Protein | ≈ 14 g |
| Fat | ≈ 28 g |
| Carbohydrates | ≈ 49 g |
| Sugars | ≈ 26 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 120 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- No vanilla pudding mix? Replace it with 35–40 g of cornstarch and add a little vanilla (extract or a bean).
- To keep the top smooth, do not overwhip the filling and let the cheesecake rest in the switched-off oven with the door slightly open.
- If using convection, reduce the temperature to 320°F | 160°C so the top does not dry out.
- For clean slices, heat the knife in hot water and wipe it after each cut.
FAQ
Can I replace the sunflower oil in the filling?
Yes, any neutral refined oil without a strong aroma will work. It is best not to use olive oil because of its distinct flavor.
Why does the top of the cheesecake crack?
The most common reasons are too much air in the filling, too high a temperature, or sudden temperature changes. Whisk moderately, bake at 320–338°F | 160–170°C, and let the cheesecake rest in the switched-off oven for 30 minutes.
How long does the cheesecake keep, and how should it be served?
Keep it in the refrigerator, covered, for 3–4 days. Serve chilled; fresh berries or thin chocolate shavings make a lovely finish.