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Thuringian Quarktorte (Meringue-coated Quark Cheesecake)

Thuringian Quarktorte (Meringue-coated Quark Cheesecake) is a traditional German recipe (from Thuringia) for a classic quark and sour cream thickened with vanilla instant pudding baked in a pastry shell and finished with meringue. The full recipe is presented here and I hope you enjoy this classic German version of: Meringue-coated Quark Cheesecake (Thuringian Quarktorte).

prep time

30 minutes

cook time

75 minutes

Total Time:

105 minutes

Additional Time:

(+30 minutes cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesGermany Recipes



This creamy cheesecake with meringue topping, a speciality of the Thuringia region of Germany is not only delicious, but also a real eye-catcher. This is also known as gold drop cake or teardrop cake.

Ingredients:

For the dough:
270g of cake flour
70g of sugar
130g of butter, chilled and flaked
1 medium egg
1 tsp baking powder

For the quark cream:
500g of low-fat quark (use the home-made quark cheese to make your own)
250g of cream quark or sour cream
3 medium-sized eggs, separated
140g of sugar
2 packets of vanilla pudding powder (or 80g Home-made Instant Vanilla Pudding Mix)
150ml of sunflower oil or other neutral variety
400ml of milk

For the meringue topping:
3 medium egg whites (from the separated eggs, above)
90g of sugar

Method:

Sift together the flour and baking powder for the pastry dough into a bowl. Stir in the sugar, add the flaked butter and rub in with your fingertips. When the mixture resembles fine breadcrumbs add the egg and blend to bring everything together as a dough. Shape into a ball, wrap in clingfilm (plastic wrap) then transfer to the refrigerator and chill for 30 minutes.

At this point pre-heat your oven to 175°C (155C fan/350F/Gas Mark 4).

For the quark cream, beat the sugar with the egg whites until pale and fluffy. Mow mix in the quark, sour cream and pudding powders. Beat until smooth then work in the sunflower oil and milk.

Grease a springform cake tin and dust with flour. Cut the pastry into 2/3 and 1/3 portions. Roll out the 2/3 portion until large enough to cover the base of your springform cake tin. Trim to size and use to line the base of the tin. Take the remaining pastry and roll out into a long strip. Place in the tin, so it comes 3cm up the edge. Crimp the remainder to the base.

Pour in the curd mixture then transfer the cake to your pre-heated oven and bake for 55 minutes. Towards the end of the cooking time add the egg whites to a clean and dry bowl then beat until stiff, gradually adding and beating in the sugar.

Remove the quark cake from the oven and reduce the oven temperature to 150C (130C fan/300F/Gas Mark 2). Spread the egg white over the baked quark cake then return to the oven and bake for about 20 minutes, or until the meringue mixture is cooked and golden on top.

Turn the oven off and prop the door open with the handle of a wooden spoon. Allow the cake to cool for 15 minutes then remove and set aside on a wire rack to cool until just lukewarm (about 20 minutes). During this time cover the cake with kitchen foil so that golden droplets form on the top.

Transfer to your refrigerator and chill completely before un-moulding and serving.