Quark New York Cheesecake Recipe

A few days ago, I shared Quark Moussaka Recipe, it was very tasty and a success with the whole family. You can use Quark to make savoury and sweet dishes too, we have also made a New York Baked Cheesecake with it.

Quark New York Cheesecake
Quark New York Cheesecake

“All the flavour of a creamy decadence of a New York Cheesecake, but not as naughty.”

Quark New York Cheesecake Recipe

Serves: 8-12

Prep Time: 20 mins

Cook Time: 1 hour

Cheesecake Ingredients
Cheesecake Ingredients

Ingredients:

Biscuit crust:

  • 125g digestive biscuits, broken
  • 70g caster sugar
  • 50g unsalted butter, melted

Topping:

  • 1000g The Lake District Dairy Co. Quark
  • 85g unsalted butter, softened
  • 225g caster sugar
  • 3 large eggs, plus 2 yolks
  • Finely grated zest of 1 lemon
  • 2 tsps (10ml) vanilla extract
Biscuit Base
Biscuit Base

Method:

Preheat oven to 170°C fan/ 190°C/gas mark 5. Butter the bottom and sides of a 23cm spring form tin. Line the sides of the tin with non-stick baking parchment.

Pulse the digestive biscuits and sugar in a food processor until fine crumbs. Add the butter and pulse until mixed. Press this evenly into bottom of prepared tin and bake on a lower oven shelf for about 15min until golden brown and set. Transfer to wire rack to cool for 10 mins.

Cheesecake Topping
Cheesecake Topping

Using an electric food mixer (not food processor) or electric hand whisk, beat The Lake District Dairy Co. Quark, butter and sugar until smooth. Beat in the eggs and yolks one at the time until fully incorporated, then the lemon zest and vanilla extract.

Take a large piece of thick kitchen foil and place the lined tin in the centre and wrap foil tightly around bottom and sides of pan (this will prevent any water leaking into biscuit base). Set in a roasting pan, pour the cheesecake filling into the tin, and smooth the top.

Cheesecake Ready to Bake
Cheesecake Ready to Bake

Pour boiling water into roasting pan to come halfway up the sides of the cheesecake and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, the edges are set, and centre is still slightly wobbly. Lift cheesecake out, drain well and remove foil from the outside. Cool completely, then chill in refrigerator overnight or for at least 8 hours.

To serve, remove the tin and baking parchment. Cut the cheesecake with a long, thin-bladed knife. Serve with seasonal berries.

Quark New York Cheesecake Recipe
Quark New York Cheesecake Recipe

It was my first time trying to make a baked cheesecake and it was quite easy, I will definitely make it again.

Quark New York Cheesecake is creamy and flavoursome, and making it using The Lake District Dairy Co. Quark instead of cream cheese in this recipe means that there are 438 fewer calories per portion, 76% less fat per portion and 2.4x more protein per portion, showing that you can still enjoy your delicious desserts while following a healthy diet.

The products were provided free of charge for review purposes. However the opinions expressed in this review are honest and my own.

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