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Recipe Name: Quark Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 14

1 3/4 Cup(s) Crushed graham crackers
1/4 Cup(s) Butter, substitute liquid
Butter Buds to moisten
1 Tablespoon(s) Brown sugar
2 1/2 Pound(s) Quark, divided
4 Eggs, or equivalent
3/4 Cup(s) plus
6 Tablespoon(s) Sugar, divided
1 Teaspoon(s) Vanilla
From: (Elsa
Kapitan-White)Date: Mon, 19 Aug 1996 15:13:49 -0500 In an (undated,
from the 1980s)article from the New York Times, Marian Burros wrote
about Quark. Shenotes that although there are many definitions of quark
in foodencyclopedias, the basic definition is a soft, acid-cured
cheeseoriginally from Central Europe. It can be made with skim or whole
milk.It's often compared to cottage cheese, but "looks nothing like
Americancottage cheese. It is probably closer to the farmer cheese sold
here,but even that is not an appropriate comparison. Quark has the
samesharpness characteristic of cottage cheese but is very creamy. And,
ithas only half the calories of cream cheese, making it a good
alternativein recipes."She provided the following cheesecake recipe (my
comments inparentheses)Crust: Thoroughly blend the ingredients and line
the bootom of a 9-inchspringform pan.Combine 1/2 lb (24 ounces) quark,
eggs, 3/4 cup sugar and vanilla andbeat in electric mixer at medium
speed about 10 minutes, until mixtureis light. Spoon into the prepared
pan. Bake at 325 degrees for 40minutes. Cool for 35 minutes. While
cooling, raise oven to 400 degreesand beat the remaining 16 ounces of
quark and 6 tablespoons sugartogether until light. Pour over the top of
the cooled cake, and bake at400 degrees for 10 minutes. Cool and
refrigerate ovenight for 8 hours orovernight. Yield 14 to 16 servings.I
moved from College Station in 1990, so I don't know if the Texas
A&M"Meat Store" on West Campus still sells quark -- but it was
delicious!fatfree digest V96 #230From the Fatfree Vegetarian recipe
list. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 120
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 9mg
Sodium: 67.3mg
Potassium: 47.3mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: 12.3g
Protein: 1.7g

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