If you are looking for a very easy, tasty and surprisingly low carb dessert for Mother’s Day then call off the search. I have just the thing for you right here! I have been using quark cheese a lot recently and I really love it – it has a very mild flavour and texture like ricotta but is very low in fat. You can use it in both sweet and savoury recipes and right now I always have a pack or two in the fridge along with cottage cheese. Somehow I managed to overlook two packs of quark in my fridge and they were nearly out of date so I scrambled to find a recipe to quickly use them. A ricotta cheesecake recipe in Martha Stewart’s Cakes* seemed like a great candidate and with a little minor tweaking was perfect for using up the cheese.
This cheesecake has no crust so it’s a bit of a cross between cheesecake and soufflé. Unlike most baked cheesecakes it doesn’t require a water bath – this will cause a few cracks on the surface but it just adds to the rustic charm! The end result is a very light and fluffy texture, delicious served with fresh berries or blood orange wedges. If you are feeling fancy you could drizzle with a little Grand Marnier, but I found a little blood orange juice added a splash of colour and hint of tangy sweetness that went perfectly with the light taste of the cheesecake. Divided into 8 servings this comes at under 200 calories per slice so you can indulge without spoiling your diet. I had a slice for breakfast!
If you enjoy baking you will also love ProCook Kitchenware giveaway I am running for Mother’s Day – scroll down to the bottom of the post for the chance to win one of three ProCook Silicone Bakeware Sets.
Super Light Quark Cheesecake With Fresh Berries
by Lucy Parissi March-03-2016
Serves 6-8 | You will need a 20cm (8in) springform cake tin
345g | 12oz quark cheese (or ricotta)
3 large eggs, separated
80g | 2.8oz caster sugar
2 level tbsp plain (all purpose) flour
1 tsp vanilla extract or seeds scraped from 1/2 vanilla pod
zest of 1 lemon
200 | 7oz fresh berries to decorate
juice of 1 blood orange to drizzle (optional)
icing sugar to dust
a little butter and flour to grease and dust the cake tin with
4. Add one third of the meringue into the cheese mixture to loosen it. Fold the rest of the egg whites gently trying not to knock all the air out.
5. Transfer into the prepared tin and bake for about an hour until risen and golden. Leave to cool in the tin – the cheesecake will deflate slightly and sink in the centre. Chill for a couple or hours or overnight.
6. Top the cheesecake with fresh berries and dust with a little icing sugar. Drizzle a little blood orange juice over the slices as you serve them if you like.
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