Healthy cheesecake with quark
Only 5 ingredients and no oil or butter! The healthy cheesecake is fresh, has just the right amount of sweetness and is super addicting. Just like my Russian pancakes, this healthy cheesecake recipe is made with quark too! I’m sure you will absolutely love it 🙂
I often find many pie recipes heavy and too sweet, but not this one. Compared to other pies it is really healthy and very easy to make. Just make sure you own an electric hand whisk, unless you want to train your arm muscles of course 😉
I still remember one of the first times I made that cheesecake. I was throwing a party and wanted to surprise my sister with a skinny pie. See, my sister lives a very healthy lifestyle and works out a lot, so she often needs to forego pies.
Anyways, I gave her a piece of this quark cheesecake and she loved it! I still don’t know what happened to the rest of the pie, but I’m pretty sure I saw my sister disappearing with it, haha.
P.S. If there is no quark available, try using plain Icelandic Skyr instead.
- 4 eggs
- 100 gr sugar
- 500 ml quark, whole milk
- 55 gr raisins
- 50 gr flour
- Optional: 1 tbsp vanilla essence
- Preheat the oven to 180° Celsius.
- Carefully separate the egg whites and egg yolks. Use two large and clean mixing bowls for this.
- Take your electric hand whisk and beat the egg yolks together with sugar until it gets “foamy”.
- Then add quark, flour and raisins and beat until combined.
- Turn to your egg whites. Beat those on medium speed until the mixture turns into a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Take a big metal spoon or rubber spatula and gently fold the egg whites into the quark mixture. It’s important to not over-mix. The mixture should look smooth and billowy.
- Coat the bottom of a 9- to 9 1/2-inch (24 cm) diameter springform pan with parchment paper and oil the sides. You can also just coat the whole springform pan lightly with butter / oil.
- Put the cake in the middle of the oven or slightly below, and bake for 60 minutes.
- Switch off the oven and leave it closed for another 10 minutes.
- After 10 minutes you take out the pie and let it cool down for another 15 minutes.
- Remove the sides from the springform and let it cool down completely.
- I like to cover my springform pan with parchment paper, because I believe it is a safer way of getting my pie out in one piece.
Hi, and welcome!
I’m Jeanette, the blogger behind Lazy Home Cook.
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