Raspberry Quark Cheesecake

Name: Raspberry Quark Cheesecake
Prep time: 40 min
Cook time: 65 min
Total time: 350 min
Yield: 12
Cuisine: European
Ingredients: 200 g Biscuits (whole wheat biscuits recommended); 90 g Melted Butter; 500 g Low-fat Quark; 250 g Quark 20% fat; 175 g Cream Cheese; 2 M Eggs (medium size); 180 g Sugar; 100 ml Heavy Cream; 1 packet Vanilla Pudding Powder; 80 ml Neutral Oil; 250 ml Milk; 280 g Frozen Raspberries (for the glaze); 2 tbsp Sugar (for the glaze); 2 tbsp Cornstarch (for the glaze); 80 ml Water (for the glaze); 1 tbsp Lemon Juice (for the glaze)

This recipe features a delightful raspberry quark cheesecake with a biscuit crust and a fresh raspberry glaze. The creamy filling combines low-fat quark, 20% fat quark, cream cheese, eggs, sugar, heavy cream, vanilla pudding powder, oil, and milk for a rich, tangy, and smooth texture. A vibrant homemade raspberry glaze provides a perfect fruity finish. Ideal for a crowd, this cheesecake requires ample chilling time to set perfectly.

#cheesecake

#raspberry

#quark

#dessert

#baking

#sweet

#fruit

#european dessert

Finished Raspberry Quark Cheesecake

Recipe Information

40m

Prep Time

1h 5m

Cook Time

5h 50m

Total Time

Servings

Medium

European

English

Nutrition (per serving)

448

Calories

12g

Protein

37g

Carbs

28g

Fat

Cheesecake slice ready to be enjoyed

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of cheesecake with raspberry glaze

Instructions

0/5 completed

1
Prepare the Crust: Line a 26 cm springform pan with parchment paper. Crush the biscuits finely, then combine with melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Preview
15m
Preview
Prepare the Crust: Line a 26 cm springform pan with parchment paper. Crush the biscuits finely, then combine with melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
15m
For best results, use a flat-bottomed glass or measuring cup to press the crust firmly into the pan.
2
Prepare the Cream Filling: In a large mixing bowl, combine the low-fat quark, 20% fat quark, cream cheese, eggs, sugar, heavy cream, vanilla pudding powder, neutral oil, and milk. Mix with an electric mixer until the filling is completely smooth and well combined, ensuring no lumps remain.
Preview
10m
Preview
Prepare the Cream Filling: In a large mixing bowl, combine the low-fat quark, 20% fat quark, cream cheese, eggs, sugar, heavy cream, vanilla pudding powder, neutral oil, and milk. Mix with an electric mixer until the filling is completely smooth and well combined, ensuring no lumps remain.
10m
Ensure all dairy ingredients are at room temperature to prevent lumps and achieve a smoother batter.
3
Assemble and Bake: Pour the prepared cream filling evenly over the biscuit crust in the springform pan. Bake in a preheated oven until the edges are set and lightly golden, and the center has a slight jiggle.
Preview
1h 5m
Preview
Assemble and Bake: Pour the prepared cream filling evenly over the biscuit crust in the springform pan. Bake in a preheated oven until the edges are set and lightly golden, and the center has a slight jiggle.
1h 5m
To prevent cracks, let the cheesecake cool gradually in the oven with the door ajar after baking. Cheesecake often bakes around 160-175°C (325-350°F).
4
Prepare Raspberry Glaze: In a small saucepan, combine the frozen raspberries, 2 tablespoons of sugar, cornstarch, and 80ml of water. Heat over medium heat, stirring constantly, until the mixture thickens to a glaze consistency. Remove from heat and stir in the lemon juice.
Preview
10m
Preview
Prepare Raspberry Glaze: In a small saucepan, combine the frozen raspberries, 2 tablespoons of sugar, cornstarch, and 80ml of water. Heat over medium heat, stirring constantly, until the mixture thickens to a glaze consistency. Remove from heat and stir in the lemon juice.
10m
Adjust sugar to your preference based on the sweetness of your raspberries. Strain the glaze through a fine-mesh sieve for a smoother finish, if desired.
5
Finish and Chill: Once the cheesecake has cooled completely to room temperature, carefully spread the prepared raspberry glaze over the top. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set fully before slicing and serving.
Preview
4h 5m
Preview
Finish and Chill: Once the cheesecake has cooled completely to room temperature, carefully spread the prepared raspberry glaze over the top. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set fully before slicing and serving.
4h 5m
Chilling is crucial for cheesecake texture; do not rush this step. Run a thin knife around the edge of the pan before releasing the springform to ensure a clean release.