In Switzerland you traditionally make a cheesecake using Quark not cream cheese. That is the only way I knew it. The first time I had a New York style cheesecake was when I came to Canada, I did not really like it back then, I found it very “cheese” tasting;) But as with many things, you get used to new flavors and tastes and you start loving it.
I don’t eat so much dairy anymore, also my husband and kids have some problems with dairy, that’s why I haven’t made this in a long time. It’s a recipe from my 1982 Betty Bossi book: Kuchen, Cakes and Torten
This is a very rich, delicious cake. Tastes best after 2 -3 days.
Cheesecake with Apples and Streusel
Quarkkuchen mit Streusel
- 250 g butter, soft
- 125 g sugar
- 1 pinch of salt
- 1 tbsp vanilla sugar or vanilla extract
- 2 egg yolks
- 375 g unbleached all-purpose flour
- 1 tbsp baking powder
-Line the bottom of a Springform with parchment paper. Grease the sides.
-In a large bowl stir the butter. Add the sugar, salt and vanilla sugar. Add the egg yolks and mix until lighter in color.
– Mix the flour and baking powder and sift into the butter mixture. Stir until well combined. It will be a soft dough. Refrigerate for 1 hour.
-Take 1/4 of the dough, it will be used as the streusel, and set aside.
-Roll out half of the remaining dough directly on the Springform base. Close the form and use the rest of the dough to form the side crust, all the way to the top.
-Prick the bottom evenly with a fork and refrigerate for another 15 minutes.
Quark-filling
- 3 x 350 g Quark
- 200-250 g sugar
- 1 pk vanilla sugar or 1 tbsp vanilla extract
- 1 lemon, zest and juice
- 2 eggs
- 2 egg whites
- 50 g corn starch
-In a large bowl mix all ingredients together.
- 2-3 apples, peeled and thinly sliced
-layer apples evenly onto prepared crust. Cover with the filling. It will be very full. Cover with streusel (crumble the remaining dough).
-I put the form onto a baking sheet, there was some liquid coming out while baking.
-Bake in preheated oven 350F/180C for about 85 minutes. You might have to cover it with aluminum foil to prevent to much browning. The filling might seem a bit wiggly still, but it will firm up while cooling. Let cool in form, before releasing.
-Dust with some icing sugar.
-Cover and keep in refrigerator for up to 5 days. Make the cake at least 1 day in advance, it will taste even better after a few days.
*Quark is available in larger grocery stores here in Canada. In 350 g cups. There is only the 0% fat available. If you are in Europe you can get different kinds, use a full fat and lower fat quark in the mix.
*I sweetened the whole cake with only honey, same amount as the sugar.
I hope you try this wonderful cake!
Wishing everyone a great weekend!
Ursula
You said that right. I too am not a huge friend of that cheesy tasting cheese cake. But this one here looks lovely with all that streusel. 🙂
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Thank you Neha!😊
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Great recipe post Ursula. First thought “wow” I’m drooling. Would love to try this.
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Lol, thank you Eartha! Would love to share!😊
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That looks really yum!
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Thank you Jen!😊
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Such a beautiful and STUNNER recipe….my stomach is growling looking at this deliciousness 😀
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Lol, thank you so much Jyo!😊
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Absolutely beautiful Ursula 🙂
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Thank you so much Sophie!😊
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Your welcome 🙂
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Wow – what a cake. It looks absolutely perfect. And I’m sure it tastes delicious.
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Thank you Karen! It was so yummy! Hope you had a great weekend!😊
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Yes, thank you 🙂 And it definitely looked extremely yummy 🙂
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This cake looks delicious! I have never tried a quark cake before. Need to try your recipe!
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Thank you Heddi! I hope you’ll like it!😊
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Wow what a beauty. Sounds so good ☺
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Thank you Myra! It’s delicious! 😊
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I didn’t know about the difference between European and American cheesecakes! How interesting 🙂
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😉that is how I felt before I knew about American cheesecakes!😁😊😋
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The cake looks heavenly 👍
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Thank you Shifa!😊
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The streusel gives it such a stunning presentation! I’ve never used a streusel on top of a cheesecake. Love the apples too. Beautiful!
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Thank you so much Josette!😊
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Looks delicious! I love Quark cheese cakes, and to add apples to it is even better! 🙂
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Thank you Ronit!😊
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That looks really nice!! I never had cheesecake with quark before, and being from Belgium it will be easy to find! well done!
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Thank you Stefanie! It was really yummy!😊
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This looks like such a divine cake Ursula. I’m sure it tastes great too!
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Thank you Rini! It’s so delicious! 😊
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oh! so delicious love it to bits!! hope I can bake it sometime
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Aww thank you! That would be amazing, hope you’ll like it!😊
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We love this cake. I use a recipe from Canadian Living and it’s basically a cheese cake with an apple crumble on top. I also stay away from cream cheese, I use a combination of yogurt and labneh for cheese cakes… but will try with quark next time. I hope I can find some here.
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Thank you Annika! That is a great idea using yogurt and labneh. 😊
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All your baking is so so beautiful Ursula!! This looks amazing! and I have a question– When we lived in Spain, I would buy quark to use in place of sour cream– Is that the same as your quark?? If I don’t have quark here, could I use sour cream, do you think?? It really is a lovely recipe! Hope your family really enjoyed it! hugs!
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Hi Rhonda! Thank you so much! We really liked it. The Quark I used is much thicker than the sour cream we can get here, not sure if that would work. Maybe you could try Mascarpone or Ricotta. It will not taste the same as quark of course. 😊
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Oh mascarpone– interesting! Thanks for the idea (and the recipe!) Ursula! Happy weekend!! What are you all up to?? xox
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Your welcome Rhonda! xox
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Lovely cheesecake and having quark and honey as the sweetener sounds perfect Ursula!
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Thank you Lili! Yes it’s really yummy!😊
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Cheesecake with apples sounds so tasty, I love any cheesecake, especially with fruit 😀
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Thank you Kreso!😊
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The cheesecake looks delicious and I’m sure it tastes divine. x
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Thank you so much Anya!😊
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So delicious!!
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Thank you so much!😊
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