Prep Time: 10 minutes
Bake Time: 1 hour 10 minutes
Ingredients
4 egg whites
3/4 Cup [400g] heavy cream
4 1/2 Cups [1000g] Quark (plain)
4 egg yolks
3/4 Cup [150g] sugar
1/4 Cup [50g] vanilla sugar
1/2 Cup [70g] corn starch
4 TBSP lemon juice
Instructions
Preheat oven to 350F/175C.
Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Separate eggs and set egg yolks aside.
Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
Carefully fold the heavy cream and then the egg whites into the batter.
Pour batter into a prepared springform pan.
Bake cheesecake for 60-70 minutes. If it starts turning too brown, cover with foil.
Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
Take cheesecake out of oven and let cool.
Cover and store cheesecake in the fridge for up to a week.
Serve with a side of whipped cream or fresh berries.
Quark is a uniquely German thing that I'm having trouble replicating ever since I moved abroad.
It's extremely thick, much more solid than yoghurt, and completely unsweetened. Mixing a box of unflavored cream cheese with a shot of milk and a pinch of salt is what I've been using instead, which gets close enough.
It's actually sold in many different other countries as well (such as The Netherlands, Belgium, France, Austria, Poland, etc).
(Edit: fixed a typo)
People that don't have quark are simply uncultured barbarians.
Sorry.