Receta Baking| Vanilla Quark Cheesecake {Vanilla Quarktorte} with Roasted Balsamic Strawberries
“All of us have moments in our lives that test our courage. Taking children into a house with white carpet is one of them.”
Erma Bombeck
Until then, enjoy this beautiful dessert. A Happy Mothers Day to all you wonderful women … it’s just round the corner!
Recipe: Quark Vanilla Cheesecake with Roasted Balsamic Strawberries
Summary: A Vanilla Quarktorte or a baked quark cheesecake, cooled then chilled overnight. Serve topped with luscious roasted balsamic strawberries!
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Ingredients:
Crust
- 200gm digestive biscuits
- 50gm whole almonds
- 75gm unsalted butter, melted
- Filling
- 500g quark cheese (I used homemade full fat quark}
- 3 eggs, separated
- 40g cornflour
- 130g (40g+90g) Castor sugar
- 1/2 vanilla bean, scraped
- 1/2 tsp vanilla bean powder
- 200ml low fat cream, room temperature
- Roasted Balsamic Strawberries
- 250g strawberries
- 2-3 tbsp brown sugar
- 1 tbsp balsamic vinegar
Method:
Preheat the oven to 200C. Keep a 9″ spring form tin ready.
Crust
Run the biscuits and whole almonds in food processor until ground. {Thermomix: Speed 8, 10 seconds, repeat once}
With the processor on low speed, pour the butter in and process until a moist crumb forms.
Turn into the baking tin and press the crumbs into the base, building up the sides a bit if desired.
Bake for 15 minutes. Cool for 20-30 minutes while you prepare the filling.
Filling
Place the quark cheese, egg yolks, cornflour, 40g Castor sugar, scraped vanilla bean, cream and vanilla bean powder if using into the bowl of your food processor and run on medium speed till smooth. {Thermomix: Speed 6, 10 seconds}
Beat the whites with the remaining 90g sugar to firm peaks. Gently fold this through the quark cheese mixture and pour over baked base.
Bake at 200C for 15 minutes, and then at 180C for 30-45 minutes until firm.
Allow to cool completely in oven, leaving the door ajar.
Cover well and chill before serving, preferably overnight. Serve topped with roasted balsamic strawberries.
Roasted balsamic strawberries
Preheat the oven to 180C.
Toss all the ingredients and bake in a non reactive baking dish {preferably glass} for 45 minutes to an hour, until bubbly and thick. Stir once or twice.
Cool completely and store in a glass jar in the fridge. Keeps for a week.
Note: You can make the strawberries alongside the base as it bakes, and then for a while with the cheesecake. Stir once after you take the base out after 15 minutes, and once again when you reduce the oven temperature to 180C.
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