Lithuanian Cheesecake

quark cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with lower fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

Preheat the oven to 180°C (375°F).

Separate the eggs and beat the egg yolks with 75 g of sugar until white.

Add 30 g of melted butter, 50 g of flour, and 25 g of potato starch to the egg yolk mixture and mix until well incorporated.

Beat the egg whites until stiff peaks form and fold them into the yolk mixture.

Pour the batter into a prepared pan and bake for 15-20 minutes.

While the sponge cake is baking, mix 100 ml of milk with 30 g of gelatin and let it bloom for 20 minutes.

Melt the bloomed gelatin over a bain-marie without boiling.

In a mixing bowl, combine 500 g of cream cheese and 75 g of sugar until smooth.

Add the melted gelatin milk mixture to the cream cheese and mix until fully incorporated.

Whip 200 g of whipping cream until stiff peaks form and fold it into the cream cheese mixture.

Layer strawberries on the bottom of the serving dish, then pour the cream cheese mixture on top.

Let the cake set in the refrigerator for a few hours, then top with more strawberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens