What’s that? You’re like me and you’re saying, “what the hell is that?” Or worse, trying to pronounce it like a good little German and instead sounding like you just chugged a bottle of Kirschwasser and are doing a drunken imitation of a German accent? If that’s the case, feel free to just call this one Chocolate Quark Cheesecake, because that’s what it is.
Quark was not something I’d ever heard of prior to living in Germany, but it’s incredibly common here. It’s a fresh, soft cheese, with a slightly sour taste. If you’ve happened to order a slice of cheesecake in Germany and been confused as to why it was a bit sour, that would (most likely) be why. A New York Cheesecake is hard to come by in these parts.
I didn’t choose to make this cake for any other reason besides sheer curiosity. I love chocolate, I love cheesecake, and I had no idea what this one was even supposed to look like. And as an added bonus, BV had purchased some Quark that had been floating around the fridge long enough for one of the packages to expire. All good reasons, am I right?
So, expired Quark in hand, we were off. It wasn’t terribly expired, but I was really hoping those few days over wouldn’t affect the taste too badly.
The chocolate base came together fairly easily, and didn’t involve excessive egg beating, which always makes things speedier.
A mix later, I had a tightly packed lump of chocolate goodness, which went to the fridge to hang out for an hour.
When it came out, it got divided up and half went back into the fridge while the other half was rolled out to form my crust. I have a fairly strong hatred for plastic wrap, and trying to roll it out between two layers of that crap was a lot of peel and stick and roll and peel and stick and rerolling.
The recipe directed me to lay my crust in a 9-inch cake pan, but since our only current cake pan* is 10 inches, I was really trying to roll it out enough to cover that extra distance. But even the best-laid plans (or extra crust area) can’t compensate for a clumsy toss. Which means that my crust initially looked like this.
I retrieved some of the reserved dough from the fridge and got rolling again. That, plus a whole lot of patchwork, resulted in a much more even crust.
Luckily a somewhat imperfect crust is not at all noticeable once filled, right? Speaking of which, it was time to mix up the Quark filling.
Once filled, it was time to sprinkle the remaining crust dough all over the top of the prepared cake. Turns out, I needn’t have worried about making the crust nice and thin, because I had A LOT of dough leftover here. This was after I had covered the top of the cake, and done a few rounds of “one piece of dough for the cake, one piece for Heather.”
Mmmmm, dough. Mmmm, raw eggs.
I tossed a few more bits on top, a few more bits in my mouth, and then went around the edge of the crust one ore time, just to give it some more height for fun. With that, it was into the oven.
The buzzer sounded and I eagerly pulled my extremely fluffy cake out. The recipe had said that it would be puffed up, which it certainly was. It was also a good inch or so higher than the crust was. I wasn’t sure what to think about that, but a few minutes later, it settled back down and looked much more like the proportional pictures I had referenced online. Next time, give it a minute, self!
Why did I cut it before I took a picture of it? I DON’T KNOW. I’M NEW TO THIS, I’M SORRY.
Luisa Weiss advises giving this a day before eating it, but BV and I decided restraint was an overrated trait and dove in after dinner.
This is also a super-heavy cake, and I chickened out trying to get it off the cake pan and onto the plate. I was pretty sure I’d push too hard and end up with a mess, hence the cake pan on plate strategy pictured here.
Over the next few days, we figured out why the recipe said to give it a day. While good on day one, the sour taste of the Quark was more obvious at the beginning, and seemed to mellow as the cake rested. Or perhaps I was just more prepared for it, and thus less surprised. Could go either way, really.
The chocolate crust here is dense and rich, like a really good, soft, chocolate cookie in the States. It provides a nice balance and change in texture to the creamy and rich (again, so rich) Quark filling. This is not a cake to eat when you’re already half-full. This is a cake to eat after a light dinner, because this is FILLING.
Considering I had no idea what this was supposed to look or taste like before I started, this was an excellent surprise. It’s not going on the table for a hot summer day at the BBQ, but this is going to be a house regular for sure.
Have you tried Russischer Zupfkuchen? Or can you teach me how to say it without sounding like an asshole?
*Adds more stuff to “kitchenware to-buy” list
Not sure what’s up with this baking stuff? Read about my goal here!