Cheesecake Recipe

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 result.

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Suitable for:

Time: 20 min preparation, 45 min baking, over night draining of kefir,

Serves: 8-10 slices

Utensils: 2 bowls, hand-mixer, spring-form

Cheesecake ingredients:


baking powderBaking Powder
  • 2 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

Cheesecake topping

corn flourCorn Flour
  • 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 cream cheese
  • 200ml of cream
  • 1/2 cup of raisins soaked

Step by step instructions to make the cheesecake recipe:

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 cheesecloth or something that is of a finer texture like a cotton sheet,

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the smaller the holes, the longer it will take. The advantage of 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.

Cheesecake filling

Preheat the oven to 180C°. Convert!

  1. Melt and cool down 1 tablespoon of butter.
  2. 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.
  3. 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.
  4. Mix the three tablespoons of heaped corn flour under.
  5. Blend the kilo of kefir quark under followed by the 200ml of cream and the soaked raisins.
  6. 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!

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