Quarktorte (Swiss Quark Cheese Torte)

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Quarktorte (Swiss Quark Cheese Torte)

Quarktorte (Swiss Quark Cheese Torte) is a traditional Swiss recipe for a pastry crust cheesecake including raisins made with quark cheese. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Swiss Quark Cheese Torte (Quarktorte).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+cooling)

Serves:

6–8

Rating:

Tags : Cheese Recipes Baking Recipes Cake Recipes Switzerland Recipes

Just as in Germany, quark (also known as quarg), is made into cheesecakes in Switzerland. Quark is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. It can be full fat or, if made from fat-free milk can be 0% fat.

Ingredients:

25cm pastry crust (see the shortcrust pastry or Pâte Brisée recipes)
500g Swiss magerquark cheese (0% fat) (use the home-made quark cheese to make your own)
4 eggs (1 whole, three separated)
2⁄3 teaspoon baking powder
60g cornflour (cornstarch)
130g caster sugar, divided
1 1⁄2 teaspoons vanilla extract
160ml (2⁄3 cup) milk
finely-grated zest of one lemon
70g raisins

Method:

Pre-heat your oven to 200°C (180°C fan/400°F/Gas Mark 6). Grease and line the base of a 24cm diameter cake tin (or springform tin).

Prepare the pastry as directed in the shortcrust pastry or Pâte Brisée recipe. Roll the pastry out and use to line your cake tin (if using a springform tin, use to line 4cm up the side). Transfer to the refrigerator to chill whilst you prepare the filling.

Using a whisk, beat together the quark, 3 egg yolks, 1 whole egg, baking powder, cornflour, 40g sugar, vanilla extract, milk and lemon zest until smooth and blended.

In a clean and dry bowl beat the egg whites until foamy then gradually beat in the remaining 90g sugar until the eggs are glossy, fluffy and stiff. Using a metal spoon gradually fold the egg whites into the quark mixture until well combined.

Sprinkle the raisins evenly over the pastry base then pour in the filling. Transfer to the centre of your pre-heated oven and bake for 15 minutes. At this point, reduce the oven to 180°C (160°C fan/355°F/Gas Mark 4) and continue baking for 30-45 minutes until the filling is set.

Turn the oven off, open the door a crack with the handle of a wooden spoon and allow to cool for an hour. After this time, transfer to a wire rack and allow to cool completely.

Unmould before serving.