Click on the image, above to submit to Pinterest.

Quarktorte mit Agar-agar (No-bake Quark Cheesecake with Agar-agar)

Quarktorte mit Agar-agar (No-bake Quark Cheesecake with Agar-agar) is a traditional Swiss recipe for a classic no-bake quark cheesecake set with agar-agar on a muesli, almond and jam base. The full recipe is presented here and I hope you enjoy this classic Swiss version of: No-bake Quark Cheesecake with Agar-agar (Quarktorte mit Agar-agar).

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+4 hours chilling)

Serves:

8–10

Rating: 4.5 star rating

Tags : Cheese RecipesCake RecipesSwitzerland Recipes



This is a gelatine-free Swiss cheesecake that's set with agar-agar and which has a topping that tastes like apple juice.

Ingredients:

For the Base:
200g muesli mix
100g almonds
75g organic butter, melted
150g jam (typically strawberry, blackberry or apricot but use your favourite)

For the Topping:
400g organic Swiss cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
150g organic quark (use the home-made quark cheese to make your own)
100g sugar
finely-grated zest of 1 lemon
1 tbsp lemon juice
200ml apple juice
1 packet (8g) of agar-agar
200ml double cream, whipped until stiff
a little muesli mixture and slivered almonds, to garnish

Method:

For the base: Finely chop the muesli mixture and the almonds in a food processor, or by hand. Mix with the melted butter then spread in the base of a 24cm springform cake tin (grease first). Press down to compact with the back of a spoon then spread the jam on top, leaving a 1-2cm border all the way around. Place in the refrigerator to firm up as you prepare the topping.

For the topping mix together the cream cheese, quark, sugar, lemon zest and juice Beat until smooth then set aside.

Combine the apple juice, agar-agar and sugar in a pan. Bring to a boil, stirring constantly, reduce to a simmer and cook for 1-2 minutes. Take off the heat, allow to cool slightly then stir into the quark mixture.

Carefully fold in the beaten cream with a cold metals spoon. Spread the resultant mixture over the cake base. Transfer to the refrigerator and chill for at least 4 hours (best over night), until set.

Garnish with a sprinkling of muesli and slivered almonds then serve.