I’d heard of this strange thing called Quark a few times, and saw it in a lot of Weight Watcher and Slimming World recipes, but had never looked into what it was. Anyway, I made a Smoked Salmon Crustless Quiche a few weeks ago that required Quark. I managed to find a tub in the supermarket (there was me thinking I’d have to go to an up-market, gourmet shop), however the recipe only called for two tablespoons.
So, there was this 350g tub sitting in my fridge, needing use. I did some googling and found a few recipes that used Quark in cheesecake, as it is fairy similar to ricotta. So, I thought I’d experiment and see what I could come up with on my own accord. I’m getting a bit more confident with just chucking things together and seeing how it works out. This makes me happier than I can really explain – I’ve always liked recipes as a base and adapted them. But coming up with my own concoctions – it’s rewarding.
So, using things that I had around the house (and a couple of bags of Maltesers), I made the beauty that is this chocolate cheesecake. The actual cheesecake part only has agave, no sugar, but there is obviously sugar in the biscuit base and the Maltesers.
I didn’t use THAT much agave, so the taste of the Quark (and cream cheese) isn’t disguised that much at all. Obviously, if you prefer to mask the fact that cheese is used to make a cake, then feel free to add more agave, or switch to granulated sugar.
You could decorate the top of the cake with anything, to be honest, even a layer of chocolate ganache, I just chose Maltesers because I love them, and they look great on top of a cake.
120 grams oat biscuits (Hobnobs or Oaties)
50 grams unsalted butter, melted
300 grams Quark
50 grams cream cheese, softened to room temperature
100 grams dark chocolate, melted and cooled to room temperature
1/3 cup agave
180 grams dark chocolate Maltesers
- Pulse the biscuits in a food processor until the biscuits are fine crumbs. Alternatively, place in a sealed bag and smash with a rolling pin or meat tenderiser.
- In a bowl, combine the biscuits and melted butter until well mixed.
- Grease a springform cake pan, along the base and the sides.
- Pour the biscuit mixture into the cake pan, and press into the base to form an even layer. Place in the fridge.
- Meanwhile, whisk the cream cheese and Quark together until creamy, then add the agave. Blend well.
- Pour the melted chocolate into the Quark mixture, and whisk until fully combined.
- Pour the chocolate mixture over the biscuit base in the cake pan. Return to the fridge and allow to set overnight.
- Prior to serving, carefully remove the cheesecake from the springform, and decorate with Maltesers.
- Share with cheesecake lovers everywhere.