RECIPE - HOW TO MAKE A QUARK NEW YORK CHEESECAKE WITH 400 FEWER CALORIES

quark

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt provides a similar tanginess with lower fat.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

cream cheese

🥗Healthier: light cream cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and can lighten the texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt is a cost-effective substitute with similar tang.

Melt the butter in a saucepan.

Turn off the heat and add the crushed digestive biscuits, stirring them in well.

Prepare a lined loose bottom tin and press the biscuit mixture into the bottom using the back of a wooden spoon, ensuring the base is fully covered.

Place the pressed base on a baking tray and bake in a preheated oven for about 15 minutes.

Remove the base from the oven and let it cool.

In a mixing bowl, add four tubs of quark, soft butter, and sugar, then mix together until creamy.

Prepare three eggs and two egg yolks, adding them one at a time to the mixing bowl while the mixer is running.

Beat the mixture for about a minute until everything is combined and creamy.

Add vanilla extract and the zest of one lemon, then mix again to blend everything together.

Wrap the cheesecake tin in foil to prepare it for the bain-marie, ensuring no water seeps in.

Pour the cheesecake mixture on top of the cooled base.

Fill the baking tray with boiling water and place the cheesecake in the oven.

Bake for one hour until the top is set and slightly golden.

Let the cheesecake cool to room temperature before refrigerating it for at least 8 hours or overnight.

Once chilled, decorate with seasonal berries and add a spoonful of vanilla quark on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens