Strawberry Quark Cake
This fresh strawberry cheesecake with Bastogne biscuits is a delicious cake you can prepare without baking. Perfect for birthday parties or other special occasions.
Ingredients
- 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
Garnish
- 5 oz. strawberries fresh, washed and sliced
- ½ cup whipped cream
Makes: 9inch round
Ingredients you need per step are listed below the step in Italic
Instructions
- 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
NOTES
1. Strawberries: In season, you can use fresh strawberries for the filling. They can taste a bit watery out of season, and frozen strawberries are a great alternative. Allow to thaw before pureeing.
2. Quark: If you cannot find cottage cheese, you can replace it by mixing 2 cups cream cheese and 1 ¼ cup sour cream. You can also drain Greek yogurt in a sieve covered with a cloth until it becomes curdled (very thick yogurt), but then you get more of a yogurt taste.
3. Speculoos: Instead of Speculoos, you can also use Digestive, Graham crackers or biscuits.
4. Storage
- 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!
Nutrition
Calories: 451kcal | Carbohydrates: 40g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 241mg | Fiber: 2g | Sugar: 27g | Vitamin A: 767IU | Vitamin C: 53mg | Iron: 1mg
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