This fresh strawberry quark cheesecake with Speculoos biscuits is a delicious cake you can prepare without baking. Perfect for birthday parties or other special occasions.
The combination of fresh strawberries, creamy quark, and airy whipped cream on a base of crispy Speculoos biscuits is irresistibly delicious.
This recipe is perfect for a simple, elegant, and impressive cake that requires no baking skills.
Quark Cake with Strawberries
My oldest loves strawberry cheesecake. He likes the fresh, creamy taste. And I also love to eat a slice of it, so I made it for my birthday.
I chose a delicious base of Speculoos (Biscoff cookies) because I like combining it with creamy quark. And then started preparing it, quick and simple. Because this cake is so easy that you don't need an oven for this recipe.
Strawberry Quark Cream Cake
This recipe uses full-fat quark (nice and creamy), airy whipped cream, and fresh strawberries. Those strawberries give a fruity and fresh taste to every bite of cake.
The Bastogne biscuits have a crispy base that perfectly matches the strawberry flavor.
This cake is not only delicious and fresh, but also easy to make. I say, let's get into the kitchen!
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Strawberry Quark Cake
- ¾ stick butter unsalted
- 7 oz. Speculoos cookies finely ground
- 4 ½ teaspoon gelatin powder (or 14 grams gelatin powder)
- 1 ¼ pound strawberries washed and crown removed
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 ¼ cup quark
- 1 cup heavy cream
- 5 oz. strawberries fresh, washed and sliced
- ½ cup whipped cream
Ingredients you need per step are listed below the step in Italic
- Brush a spring form pan (9-10 inches (22-24 cm) diameter) with butter and cover the bottom with baking paper.
- Melt the butter in a saucepan. Add the cookie crumbs and stir everything well.¾ stick butter, 7 oz. Speculoos cookies
- Spoon the butter-Biscoff biscuit mixture into the springform pan and smooth it out with the back of a spoon. Place in the refrigerator for at least 15 minutes to harden.
- Take gelatin powder, put three tablespoons of water in a bowl, and sprinkle the powder on top. Let it stand for 10 minutes.4 ½ teaspoon gelatin powder
- Puree the strawberries in a food processor until they become puree/juice.1 ¼ pound strawberries
- Place a fine sieve over a large bowl and strain the strawberries through, leaving the seeds behind.
- Place ⅓ of the strawberry juice, sugar, lemon, and vanilla in a pan and let it become hot. Turn off the heat and add the squeezed gelatin leaves, stirring with a whisk. Keep stirring until the gelatin has dissolved.½ cup sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Pour the warm strawberry sauce with the rest of the strawberry juice. Stir in the quark.2 ¼ cup quark
- In a second bowl, beat the cream until it has the consistency of Greek yogurt. Add half to the strawberry quark mixture. Stir through with a spatula and repeat with the rest of the whipped cream.1 cup heavy cream
- Remove the springform pan from the refrigerator and pour the strawberry curd over the biscuit base.
- Place the springform in the refrigerator for at least four hours (but it can also be overnight) to set.
- Remove the springform pan and garnish the top with dollops of whipped cream and fresh strawberries.5 oz. strawberries, ½ cup whipped cream
- Refrigerator: Cover with plastic wrap (or a suitable lid) and store in the fridge for up to three days (so it's also easy to prepare!).
- Freezer: The structure of the strawberry cheesecake changes if you freeze it, which is not recommended!