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.
Time: 20 min preparation, 45 min baking, over night draining of kefir,
Serves: 8-10 slices
Utensils: 2 bowls, hand-mixer, spring-form
Preparations one day ahead:
Drain about two and a half liters 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, 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.
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!
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.