Quark cheesecake (two versions)

Ingredients

• 900 g of quark (drained fromage blanc)
• 300 g of sugar
• 180 ml of milk
• 4 eggs
• 230 g sour cream
• 1 tablespoon of vanilla extract
• 30 g of flour
• 15 dry crackers, crumbled
• 30 g of melted butter
• 250 g of dry biscuits
• 125 g of melted butter
• 1 teaspoon of cinnamon or ginger
• 250 g of mascarpone
• 250 g of quark
• 160 grams of sugar
• 4 eggs
• 1 teaspoon of vanilla extract

Classic cheesecake

Preheat the oven to 180 °C and grease a springform pan.

Classic cheesecake

Combine the crushed biscuits and melted butter, and press them firmly into the bottom of the mold.

Classic cheesecake

Mix the sugar and quark, then add the milk, followed by the eggs one at a time.

Classic cheesecake

Add the sour cream, vanilla extract, and flour, and mix until the mixture is smooth.

Classic cheesecake

Pour the mixture over the biscuit base, cover with aluminum foil, and bake for 1 hour, removing the foil 20 minutes before the end of the cooking time.

Classic cheesecake

Turn off the oven and leave the cake inside, with the door closed, for 5 to 6 hours to prevent it from cracking, then place it in the refrigerator.

Mascarpone cheesecake

Preheat the oven to 180 °C, grease a 20cm springform pan, and line the bottom with parchment paper.

Mascarpone cheesecake

Combine the cookies, mix them with the spices and melted butter, and press them into the bottom and sides of the baking dish using a spoon.

Mascarpone cheesecake

Whip the mascarpone and quark with the sugar until the mixture is light and fluffy, then add the eggs one at a time, followed by the vanilla. Pour into the prepared pan.

Mascarpone cheesecake

Bake for approximately 45 minutes, covering with aluminum foil for the first half of the baking time.

Mascarpone cheesecake

Let it cool for at least one night, and serve with fresh fruit, caramel, or chocolate.