Light Quark Cheesecake

Name: Light Quark Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 10 Eggs; 400 grams Sugar; 1 pack Vanilla Sugar; 4 packs Quark (20 %); 1 Lemon; 125 grams Butter; 2 packs Vanilla Pudding Powder; 1 pinch Salt

1 hrs 0 min·45 Views

Flora Petrova

352 Recipes

This Cheesecake (Sernik), a classic Polish cheesecake, is known for its light and creamy texture, distinct from American cheesecakes. Made with quark, it offers a refreshing tanginess balanced by a subtle vanilla sweetness. It's a comforting dessert perfect for family gatherings or a cozy afternoon treat.

Allergens

Vegetarian

Pescatarian

Gluten-Free

5,705kcal

12 Portions · 2,641 g

Protein

313 g

Carbohydrates

535 g

Fat

250 g

Fiber

1 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

12

g

Eggs10
Sugar400 grams
Vanilla Sugar1 pack
Quark (20 %)4 packs
Lemon1
Butter125 grams
Vanilla Pudding Powder2 packs
Salt1 pinch

Preparation

1
Separate the egg yolks from the egg whites.
2
Beat the egg yolks with the 400g sugar and 1 packet vanilla sugar until the mixture is light and fluffy.
3
Grate the zest from the lemon.
4
Squeeze the juice from the lemon.
5
Add the lemon juice and lemon zest to the egg yolk mixture.
6
Add the 4 packs quark to the mixture.
7
Mix everything well until combined.
8
Melt the 125g butter and let it cool slightly so it's not hot.
9
Stir the melted butter into the quark mixture.
10
Add the 2 packets vanilla pudding powder to the mixture.
11
Beat the reserved egg whites with a pinch of salt until stiff peaks form.
12
Gently fold the stiff egg whites into the quark mixture.

Baking

13
Preheat your oven to 160°C (325°F).
14
Line a baking tray with parchment paper.
15
Pour the prepared batter onto the lined baking tray.
16
Bake in the preheated oven for about 45 minutes, or until the top is golden brown.
45 min

Cooling & Finishing

17
Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar.
18
Once fully cooled, you can dust the cheesecake with powdered sugar before serving, or try drizzling with melted dark chocolate.

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