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Gebackene Quarktorte (Baked Quark cake)
Gebackene Quarktorte (Baked Quark cake) is a traditional Swiss recipe for a classic baked quark-based cheesecake flavoured with lemon that's baked on a shortcrust base. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Baked Quark cake (Gebackene Quarktorte).
prep time
35 minutes
cook time
90 minutes
Total Time:
125 minutes
Additional Time:
(+cooling)
Serves:
10–12
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesSwitzerland Recipes
This is a creamy baked fresh curd (quark) cheesecake flavoured with lemon.
Ingredients:
Butter and baking paper to line the cake mould
For the Shortcrust Base:
250g cake flour
½ tsp salt
40g sugar
1 tsp Baking powder
120g cold butter, diced
1 egg, beaten
1-2 tbsp water, as needed
For the Filling:
750g half-fat quark
300g cream quark (use the
home-made quark cheese to make your own)
200g sugar
finely-grated zest of 1 lemon
3 tbsp lemon juice
3 eggs
50g cornflour (cornstarch)
Powdered sugar for dusting
Method:
Begin with the dough: Mix together the flour, salt, sugar and baking powder in a bowl. Add the pieces of butter then rub into the other ingredients with your fingertips until you have an even, crumbly, mass. Form a well in the centre, add the egg and 1 tsp water then combine to form a dough adding more water as needed (do not knead). Form the dough into a ball, flatten slightly then rap in clingfilm (plastic wrap) and chill in the refrigerator for at least 20 minutes.
Cut a round of baking paper the same size as your baking tin. Butter the tin, cover the base with the baking paper then refrigerate.
Prepare all ingredients. Dough: Mix flour, salt, sugar and baking powder, add pieces of butter. Rub with your hands into an even, crumbly mass and form a well. Pour the egg and water into the cavity, combine with the dough horn, do not knead. Form the dough into a ball, flatten it, wrap it in foil and refrigerate it for at least 20 minutes. Cut a baking paper roundel the size of the tin. Butter the tin, cover the base with roundels and refrigerate.
Place the base of the mould on a damp cloth, form approx. 1/3 of the dough into a ball, press it flat and roll it out directly on the base of the mould.
Close the edge of the springform pan, halve the remaining dough and shape into two rolls of equal length. Brush the edge of the dough base with a little water and place the rolls of dough on top.
Using your fingertips, pull the dough up 3-4 cm along the edge and press down firmly. Prick the dough base with a fork and refrigerate for 20 minutes.
Preheat the oven to 220°C top/bottom heat (hot air/circulating air approx. 200°C). Filling: Mix all ingredients together and pour onto the dough base. Bake in the lower half of the preheated oven for 10 minutes, then finish baking at 160/140°C for about 80 minutes.
Let the cake cool in the switched off oven for about 30 minutes, then remove it and let it cool completely in the tin. Carefully open the edge of the springform pan, remove it, and use a spatula to slide the cake onto a cake rack. Refrigerate for 3-4 hours before serving and dust with powdered sugar.
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