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.
  • Wrufieotnak@feddit.orgEnglish
    3·
    8 hours ago

    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.

    • hendrik@palaver.p3x.deEnglish
      2·
      6 hours 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.