This is an adapted recipe to a popular cheesecake recipe
from Germany using drained kefir quark.
In New Zealand quark is often found only in health food
stores so we tried something that resulted in a similar consistency as quark. We
drained kefir in a cheesecloth for one day and had a surprisingly economic and good
New cheesecake recipes:
- 1.5 cups of flour (spelt)
- 1/3 cup of sugar (organic)
- 1 teaspoon of baking powder
- 2 tablespoons of butter
- 1 egg (free range)
- 1 tablespoon of milk
- 2 eggs separated into egg yolk and egg white
- 1 tablespoon of butter melted and cooled
- 3/4 cups of sugar
- 3 tablespoons of corn flour
- 1 kg of quark (which can be made by draining 2.5l of kefir) or
- 200ml of cream
- 1/2 cup of raisins soaked
- 2 bowls
- 1 hand mixer
- 1 spring form
by step instructions to make the cheesecake recipe:
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Preparations one day ahead:
Drain about two and a half litres of homemade kefir and
drain for 24 hours. The time it takes for the kefir to drain depends on if you use a cheese cloth or something
that is of a finer texture like a cotton sheet the smaller the holes the longer it will take. The advantage of a finer texture is that the
whey is clearer and you get more of what makes the kefir quark.
Soak half a cup of raisins over night.
The cheesecake base
For the base put all of the ingredients into one bowl. First the one
and a half cups of flour with one teaspoon of baking powder, followed by a
third of a cup of sugar and two tablespoons of butter. At last, crack one egg and if
necessary one tablespoon of milk. Knead all of the ingredients until a smooth
consistency is achieved. With the dough cover the bottom of a round, greased spring
form and form a 2 centimetre rim. Pierce the base with the help of a fork to stop air bubbles from forming.
Preheat the oven to 180C°. Convert!
- Melt and cool down 1 tablespoon of butter.
- Separate the two egg yolks from the two egg whites in two
different bowls. For the egg whites a spotless clean glass or stainless steel
bowl is best suited (otherwise the result is compromised and the egg whites will not form peaks). Use a hand mixer on
high speed until the egg white is firm and forms small peaks.
- To the bowl add the two egg yolks one tablespoon of
melted butter and three quarters of a cup of sugar. Blend well together until
the sugar has dissolved.
- Mix the three tablespoons of heaped corn flour under.
- Blend the kilo of kefir quark under followed by the 200ml of cream and the soaked raisins.
- At last fold the two stiffened egg whites under with a spoon and spread the mixture over the base. It is OK if the filling is more in the middle and not evenly spread out it will even itself out later on.
Cover the form with some foil before placing the cake into
the oven. Otherwise the result will be very dark on the top of the cake. Bake covered for 40 minutes and 15 without the cover. After baking leave the cake for another 10 minutes in the oven with the oven switched off and with the door slightly open before you take out the cake it, this will prevent the cake from sinking in due to the sudden change of temperature. Let the cake cool completely before serving. This cheesecake recipe does not require the cake to set in the fridge but if you prefer to do this you can place the cake in the fridge for a couple of hours before serving.
Let us know how you liked the result or even share your own best cheesecake recipe!
Cheesecakes are a favourite for many kids. Versatile the cake recipes are quite simple or more complex, range from processed ingredients to those basic ones already in your fridge. The baking delights range from plain to infusions with vanilla or lemon, spiked with dried fruit or topped with fresh fruit or fruit purree.
If you are a fan of this incredible cake share your best recipe and how you came to it.
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