I wanted to eat a fluffy and tasty, but low calory cheesecake and decided to bake a classic Käsekuchen mit Rosinen (Cheesecake with raisins) with some of the Quark I had home, but since this week is Thanksgiving, I change the raisins for some dried cranberries and topped the cake with cranberry sauce.
Ingredients
- Cheesecake
- 450g Quark cheese
- 3 eggs
- 150g sugar
- 125g unsalted butter
- 25g all purpose flour
- 40g dried cranberries
- A pinch of salt
- Cranberry sauce
- 100g cranberries
- 50g sugar
- 75ml water
- 1 orange
- 1 star anise
Instructions
- Cranberry sauce. Add 100g cranberries with 50g sugar, 75ml water, the juice of half orange, 1 teaspoon orange zest and 1 star anise. Bring to boil and let simmer until the cranberries pop and the sauce thickens. Leave to rest while preparing the cheese cake.
- Preheat the oven at 180ºC (350ºF).
- Separate the egg yolks from the egg whites. In a large bowl, mix the egg yolks with 150g granulated sugar and whisk until doubles in size.
- Add 450g quark cheese and 125g melted unsalted butter to the egg yolks and mix until fully combined.
- In another bowl, add the egg whites and whisk until fully whipped.
- Combine the whipped egg whites with the egg yolks and quark mix, add the dried cranberries and fold until combined.
- Grease a cake tin and add the quark cheesecake batter. Bake at 180ºC (350ºF) for 40 minutes or until done.
- Once cooled down, spread cranberry sauce on top of the cheesecake.
Nutrition
- Serving size 100g | Calories 280kcal
- Fat 9,69g | Carbohydrates 37,40g | Protein 12,33g