Yes, I made quark again because the little Cherry and Matcha Cheesecake Pots I recently made were very enticing. I thought I must make the dessert a second time as it was absolutely delicious… that thought changed when I stumbled upon a comment by Magdalena from Tasty Colours on David Lebovitz’s French Tomato Tart. I set off to check her blog. Such a fun discovery. A great blog with pretty pictures, with recipes that made me wander deeper and deeper. Magdalena, who was born in Krakow, is a food blogger living in Paris, and she attempts to take the best of Polish food and present it keeping with current culinary trends.
There I found a Polish cheesecake recipe which used a Polish curd cheese, twaróg,and this was what I wanted to make –Kraków Style Cheesecake. My fascination with soft curd cheese continues;I had found a new one to obsess about! I left Magdalena a comment, and the day wound up with the sweet girl and me mailing each other into the night. She was ever so helpful and forthcoming, offering me plenty of suggestions and substitutes, mainly because our ingredients are poles apart. So was the Polish curd cheese which Madga said was much firmer than quark, and unlike quark, could be sliced too. That recipe would then have to wait, but I did have cheesecake on my mind.
So I made my own version of cheesecake, to be served with a fruit topping {Quark can be a little tangy, so it pairs well with fruit}. I think I overbrowned my cheesecake a teeny bit in my general enthusiasm. That because electricity was back after an 8 hour outage, and thereafter I was possessed to keep baking! Phew… the extra browning didn’t do much harm though, and tasted very nice! Upon tasting, the daughter immediately gave it a high five and pleaded for another slice … testimony to the fact that it was good!! Never easy to please a teen!!
Quark Cheesecake with Fresh Cherry Pie Filling Biscuit base 200gms graham crackers or digestive biscuits 50gms dark chocolate, grated {optional} 4 tbsps unsalted butter, melted Filling 500gms quark {recipe for homemade quark here} 100ml softly whipped top of the milk cream, or melted butter 180gms vanilla / granulated sugar 3 eggs 3 tbsps flour 1 vanilla bean, scraped 1 tsp pure vanilla extract 1 quantity fresh cherry pie topping {recipe here}
Method:
Biscuit case
In a bowl, mix the cookie crumbs, grated chocolate {if using} and melted butter till it clumps together. Turn into the base of a spring form tin, and smoothen out to make a base, working a little up halfway up the sides if you like too. Use the base of a glass tumbler to smoothen it out. Place if freezer for 10 minutes, while you prepare the filling.
Filling:
Put the sugar, scraped vanilla bean and quark in a mixing bowl, and beat till smooth.
Add the cream / butter, eggs, vanilla extract and flour and beat again for a minute.
Turn into the chilled biscuit case, and bake at 150C for 1 1/2 hours, until set. {A knife inserted into the centre should come out clean}.
Leave to cool in the oven, and then cover the cheesecake {left in the baking tin} with foil, and chill overnight.
Take out of tin, place on serving platter, top with fresh cherry pie topping. Chill until served!
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