this post was submitted on 19 Jan 2025
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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.
all 34 comments
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[–] [email protected] 2 points 12 hours ago (1 children)

Made one. Doubled the lemon juice, and it turns out lovely. Thanks for the recipe! By the way, it seems to be a wrong community for this post. Nothing is bad about the cake!

[–] [email protected] 1 points 12 hours ago

That's good to know. Thank you for the feedback.

[–] [email protected] 39 points 2 days ago (5 children)

I assuming you’re not pouring a quantum fluid into the cheesecake, so what the fuck is quark?

[–] [email protected] 1 points 16 hours ago

I knew this issue was going to come up looking at the recipe! This really is a national dish. 😁

[–] [email protected] 32 points 2 days ago

Step 2: preheat Large Hadron Colider to 5,000 degrees

[–] [email protected] 5 points 1 day ago

Fresh cheese, similar to skyr but much softer consistency wise.

[–] [email protected] 19 points 2 days ago (2 children)

Soft cheese, close to a very thick yogurt.

[–] gravitas_deficiency 2 points 1 day ago (2 children)

In anglophone areas, I believe this is known as cream cheese.

[–] [email protected] 2 points 14 hours ago

No, cream cheese would be Frischkäse in german.

Quark is (from wikipedia) : Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket.

[–] [email protected] 2 points 1 day ago

I'm not going to risk if that is true ior false.

Cream cheese, in my country, has a somewhat mousse-like consistency. It's creamy.

Quark is more like a very thick and smooth yogurt, with more water. I had to strain a top layer of liquid when I opened my quark.

Are they the same and I'm being fooled by labelling? Perhaps.

[–] [email protected] 6 points 2 days ago (2 children)

Is that a brand name or the actual food? I gotta try it!

[–] [email protected] 11 points 2 days ago (1 children)

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.

[–] [email protected] 8 points 1 day ago* (last edited 1 day ago) (1 children)

It's actually sold in many different other countries as well (such as The Netherlands, Belgium, France, Austria, Poland, etc).

(Edit: fixed a typo)

[–] [email protected] 3 points 1 day ago

People that don't have quark are simply uncultured barbarians.

Sorry.

[–] [email protected] 10 points 2 days ago

actual food.
It's basically what you get when you stop cheesemaking after the very first step.

[–] [email protected] 20 points 2 days ago (4 children)

I don't want to discourage you, but this is not how those are supposed to look.

The filling should be just a pale off-white: https://i.pinimg.com/736x/f8/a3/3d/f8a33d37d549c22893f9958f381d1f3b.jpg

[–] [email protected] 2 points 16 hours ago

Eh, both look fine to me. I like the home baked charm of the browning, cracks and all. Bet it tastes great.

[–] [email protected] 20 points 2 days ago (4 children)

Probably it was from my oven but as it is, it's fine for me.

[–] [email protected] 8 points 1 day ago (1 children)

Am german, your cheesecake looks amazing! Would obliterate 10/10

[–] [email protected] 2 points 1 day ago
[–] [email protected] 9 points 1 day ago* (last edited 1 day ago) (2 children)

Don't believe that other commentator, the one my grandma makes is exactly like the one you made.

Only thing that I would change in your recipe is to add more lemon juice. Then it's tastier for me. But you have to be careful not to make it too much.

[–] [email protected] 4 points 1 day ago

I admit I thought the exact same thing. Needs more lemon.

[–] [email protected] 2 points 1 day ago

Agreed, I've had lots of cheesecake like this, too. They're not supposed to be pale. I mean OP's oven seems to bake a bit uneven. The right side is a bit on the darker side. Still okay, but it won't get better if you bake it longer than that.

[–] n3m37h 8 points 2 days ago
[–] [email protected] 7 points 2 days ago (1 children)

There’s a basque cheesecake, tarta de queso, that is renowned for its dark top like yours. I hope the extra brown gave it the extra flavor!

[–] [email protected] 6 points 2 days ago

That is the next in queue to make! Already have a recipe.

[–] n3m37h 8 points 2 days ago

The one in your pic looks good but I bet the slight browing tastes amazing

[–] [email protected] 5 points 2 days ago

Never seen a cheese cake that pale, though, OP's cake looks a bit dark maybe but still really good

[–] [email protected] 8 points 2 days ago (1 children)

Looks like a creme brulee on top. 🤤

[–] [email protected] 6 points 2 days ago

We have a recipe in my country similar to creme brullee called leite creme. We have to try and make it someday and post the results.

[–] [email protected] 4 points 2 days ago

Looks really good. Also try adding cherries or mandarin oranges, really compliments the flavour imo.