Cheese cakes are on top of my favorite cakes, but as they take a while to bake and set, and as they are quite heavy and sweet, I end up rarely making them.
Yet, the crave for the wonderful tangy flavor of baked fresh cheese is always there, so I came up with a fairly quick “fix”, in the form of the following cake.
The layer of vanilla cake batter is topped with a light mixture of Quark cheese (see notes), and both are mixed lightly, to create a marbled effect. To make things even more interesting, I scattered some fresh cut fruits on top, which added a nice fresh and colorful layer.
The cake turned out to be so fresh and tasty, with every bite bringing a different mix of the two layers and fruits. It is light and not too sweet, and is just perfect for breakfast or brunch dessert, or as a light snack any time of the day. Try it and enjoy.
Notes:
* Quark cheese is a fresh, low fat white cheese. I used the very creamy Israeli version, which can be found in Kosher stores and in some supermarkets. Other brands can also be found in supermarkets and some even online, though their texture varies. For best results, choose one that is smooth and creamy. If you can’t find it, thick Greek yogurt can be a good substitute. Another option is to mix equal amounts of ricotta cheese with sour cream.
* I find the cake to be sweet enough, but if you prefer a sweeter one, increase the amount of sugar in both layers according to your taste.
* Different fruits can be used, according to taste or season.
Makes: 20 squares
Prep time: 20 minutes
Baking time: 40 minutes
Ingredients:
For the cheese layer:
13 oz (375 grams) creamy Quark cheese 5% fat (see notes)
¼ cup sugar (see notes)
1 tsp fresh lemon juice (omit if using yogurt)
¼ cup cornstarch
For the vanilla cake layer:
2 L eggs
½ cup sugar (see notes)
¼ cup oil
¼ cup fruity white wine
½ cup sour cream
1 tsp vanilla paste
1½ cups flour
2 tsp baking powder
¼ tsp salt
For the fruit layer:
1 medium peach, cut into medium pieces
½ cup fresh blueberries
2 Tbs powdered sugar
1. Preheat the oven to 350F (175C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
2. In a small bowl, whisk the Quark cheese with the sugar and lemon juice. Add the cornstarch and whisk together to a smooth mixture.
3. In a large bowl, whisk the eggs and sugar. Add oil and white wine and whisk again. Add the sour cream, vanilla, flour, baking powder and salt and mix together.
4. Pour the vanilla batter into the pan and add dollops of the cheese mixture on top. Using a fork, lightly mix the two layers, to create a marbled effect. Scatter the fruits on top and cover with the powdered sugar.
5. Bake for 40 minutes, or until a toothpick inserted into the vanilla cake part comes out clean. Place on a rack and let cool to room temperature before serving.
Look very delicious. Now I have blueberries, so best time to try 🙂 🙂
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Thank you Ruta, I’m glad you liked the recipe.I was just admiring your blueberries cake as well. Good week for blueberries! 🙂
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Pretty cake 😍
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Thank you Ify! 🙂
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Cheese cake with fruits looks yum !!
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Thank you Neetha, I’m glad you liked the cake. 🙂
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Sounds delicious. I Iove how simple this cake sounds, and how adaptable based on seasons 💞
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Thank you Ruth, I’m glad you liked the recipe. Yes, the fruits can vary according to taste and season. Hope you’ll enjoy it. 🙂
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Oh dang this looks mad delicious!!
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Thank you! 🙂
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I’ve tried out a similar recipe and loved it, thanks for sharing and I’m definitely going to try out your version 😀
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Thank you Kreso, I’m glad you liked my version. I hope you’ll enjoy it. 🙂
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So perfect for Summer! And quark is perfect for a lighter version of the traditional cheese cake which puts me in a food coma instantly (but I’ll eat it anyway). We have quark cakes here in holland too but not as pretty as yours with all the different fruit on top. And I love the cake layer with the fruity white wine in it. Yum.
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Thank you Myra, I’m glad you liked the recipe. It is indeed much lighter than regular cheese cake, which indeed can induce coma very quickly! (I too will eat it anyway!) 😀 Quark cheese cakes are such a tasty alternative to it, especially in the summer. I love adding some white wine to cake batters, it makes the cake more fragrant and light. Highly recommended. 🙂
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That’s a great tip (the wine) will def try it next time. Have a great week.
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It’s also a great way to use leftover wine. 🙂
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Beautifully impressive as usual!
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Thank you Greg, that’s a great compliment! 🙂
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Well deserved too!
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🙂
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My mouth is watering
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Thank you Ralu! 🙂
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Sounds absolutely delightful! Let’s see if I can recreate the idea with Tofutti cream cheese and Sour Supreme. I’ll report the results, ROnit!
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Thank you Dolly, I’m glad you liked the recipe. I’m sure you’ll be able to adjust it to your dietary requirements and taste. I’ll be happy to hear about the results of the experiment. 🙂
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🙂
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looks delicious!!
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Thank you Deepti! 🙂
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This looks fabulous, Ronit. A great alternative to the classic cheesecake. I agree with you – I don’t always feel like something that sweet and this looks so delicious. Love the addition of the fruit.
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Thank you Tracey, I’m glad you liked the recipe. It is indeed a lighter and not too sweet cake and the fruits add another tasty layer. No doubt I’ll be making this again soon. 🙂
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Wonderful, will try this one but having to use dried fruit! My latest (1 kg) batch of home-made Quark is ready today – no excuse not to make ‘your’ cake. Thanks for posting.
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Thank you Carina, I’m glad you liked the recipe. I’m sure your homemade fresh Quark cheese will make the cake even better. I like the idea of dried fruits as well. 🙂
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yummy!
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Thank you Eddie! 🙂
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Mmm…cheesecake is also on top of my list of cakes. I find reducing the sugar helps lessen the aweetness. I also find Japanese cheesecake to be much lighter and not over-the-top crazy sweet either. 🙂
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I agree Rini, some cheesecakes are way too sweet and heavy. As for the Japanese ones, they are indeed lighter, but as they lack the separate baked cheese layer, they’re not the perfect substitute for me… 🙂
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Quark cheese is a new dairy product for me as I don’t recall seeing it in a recipe before (or maybe I didn’t notice). Cheesecakes are dangerous around me – I only make them when there are plenty of people to eat it. I could eat it any time of day and it would be hard to stop at one piece! Very interesting recipe…
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Thank you Judi, I’m glad you’ve found the recipe interesting. I feel the same about cheese cakes – they are addictive!
Quark cheese is well worth looking for. It’s so fresh and can be used in so many ways. It’s originated in Eastern Europe and is very popular there as well, though texture can vary from country to country. I’m used to the Israeli version, which is very smooth and creamy. In Israel it is used as a sandwich spread instead of mayonnaise, as a base for dips, for baking savory and sweet dishes… I’m sure you’ll enjoy it once you’ll find it. 🙂
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I will be looking for it… 🙂
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Decadent stuff !!
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Thank you Vidya! 🙂
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Amazing recipe. I have nominated you for “one Mystery Blogger Award”. Check out my blog.Cheers!!!
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Thank you Reena for nominating me. I’m sorry that for lack of time I can’t participate in the awards scene. 🙂
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A nice and light alternative to cheesecake! Looks lovely, Ronit 🙂
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Thank you Freda! Yes, that was the idea, to have a lighter alternative to cheese cake, and it worked so well. I plan to make it again soon. 🙂
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Wow, that looks a bit nice! I remember a few years ago, people here were going nuts for quark; we don’t hear as much about it now. It works well though!
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Thank you Franck, glad you liked the recipe, at least a bit! lol 😉
Interesting to learn about the Quark trend in Ireland. For me it’s a daily ingredient that I use in many ways, so I look for it anywhere. 🙂
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I shall experiment with it next time I get some 🙂
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Impressive content 👌
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Thank you Jyo! 🙂
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What a lovely recipe! I can’t get quark (and have been thinking about making it but haven’t gone there, yet) but we often substitute our cream cheese for recipes like this.
This looks so festive and fun with the fruit combo!
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Thank you Mollie, I’m glad you liked the recipe.
Cream cheese is not the best substitute for Quark cheese, especially in this recipe, as it has a denser texture and much higher fat content. A combination of ricotta and sour cream or Greek yogurt would work much better here.
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Thanks, that is so good to know! 🙂
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I never heard of Quark cheese. This recipe looks delicious. I like that you offered substitutions for the cheese. Your site has lots of great looking recipes!
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Thank you Joanne, that’s a great compliment and I’m glad you like my site.
It is important for me that readers will be able to make my recipes easily, so I always try to give alternatives when needed. Glad you find it helpful.
Quark cheese is a wonderful ingredient. Well worth looking for. 🙂
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Wow looks like a really nice cheese cake. I miss eating cheese cake!
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Thank you Liz, I’m glad you liked the recipe. The cake turned out so light and tasty. I’ll be making it again soon. 🙂
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It does look great! I haven’t had cheese cake in a long time. I need to get back to it!
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Thank you Kendall, I’m glad you liked the recipe. It is a good way to go back to having cheese cakes… 🙂
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Welcome! I’m sure it is!
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Loved this mouth watering recipe…hope I can try it myself
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Thank you! I hope you’ll try and enjoy the cake. 🙂
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Beautiful cake!
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Thank you Megala! 🙂
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Gorgeous cake!! Love Quark but not obtainable here, neither Israeli version. I should try one day!!
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Thank you! This cake disappeared very quickly… 🙂
Quark cheese is so fresh and tasty, with many uses. Thick Greek yogurt can be a good substitute, though more acidic.
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I have been trying to make Kasekuchen without Quark! Hoping to complete the recipe soon!
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That’s the type of cheesecake I prefer over then ones made with cream cheese. It’s not easy to duplicate without Quark. It will be interesting to see your recipe. 🙂
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That’s why I’ve been struggling! I will get back to the cake when the temperature drops.
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Good luck! 🙂
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Oh wow this one’s really a showstopper, thanks for sharing!
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Thank you Russel, glad you liked the cake. It’s my pleasure to share. 🙂
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Yum!!
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Thank you! 🙂
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Yummy cake 👍
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Thank you! 🙂
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Oh this looks divine! Does the brand of cream cheese matter? Not sure I can get the one listed here 😊
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Thank you, I’m glad you liked the cake. The cheese I’ve used here is not cream cheese, but Quark, a lighter type of white cheese. If you can’t get it, you can try to substitute with thick Greek yogurt, or thick sour cream. I hope it will work for you. I’ll be happy to hear your comments. Good luck! 🙂
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Thanks! Will let you know once I’ve made it!
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Another cravin’ of mine tooo…you make people feel cooking/dessert makin’ is easy without any efforts 😅, the ease with the way you say and take pictures, is just class!!
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Thank you for this supportive feedback. I definitely aim at making people cooking at home, and enjoy the process! 🙂
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👍 👍
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