Quark Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Dessert | 14 | Servings |
INGREDIENTS
| 1 3/4 | c | Crushed graham crackers |
| 1/4 | c | Butter, substitute liquid |
| Butter Buds to moisten | ||
| 1 | T | Brown sugar |
| 2 1/2 | lb | Quark, divided |
| 4 | Eggs, or equivalent | |
| substitute | ||
| 3/4 | c | Plus |
| 6 | T | Sugar, divided |
| 1 | t | Vanilla |
INSTRUCTIONS
From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White) Date: Mon, 19 Aug 1996 15:13:49 -0500 In an (undated, from the 1980s) article from the New York Times, Marian Burros wrote about Quark. She notes that although there are many definitions of quark in food encyclopedias, the basic definition is a soft, acid-cured cheese originally from Central Europe. It can be made with skim or whole milk. It's often compared to cottage cheese, but "looks nothing like American cottage cheese. It is probably closer to the farmer cheese sold here, but even that is not an appropriate comparison. Quark has the same sharpness characteristic of cottage cheese but is very creamy. And, it has only half the calories of cream cheese, making it a good alternative in recipes." She provided the following cheesecake recipe (my comments in parentheses) Crust: Thoroughly blend the ingredients and line the bootom of a 9-inch springform pan. Combine 1/2 lb (24 ounces) quark, eggs, 3/4 cup sugar and vanilla and beat in electric mixer at medium speed about 10 minutes, until mixture is light. Spoon into the prepared pan. Bake at 325 degrees for 40 minutes. Cool for 35 minutes. While cooling, raise oven to 400 degrees and beat the remaining 16 ounces of quark and 6 tablespoons sugar together until light. Pour over the top of the cooled cake, and bake at 400 degrees for 10 minutes. Cool and refrigerate ovenight for 8 hours or overnight. Yield 14 to 16 servings. I moved from College Station in 1990, so I don't know if the Texas A&M "Meat Store" on West Campus still sells quark -- but it was delicious! fatfree digest V96 #230 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 9mg
Sodium: 67.3mg
Potassium: 47.3mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: 12.3g
Protein: 1.7g