Someone special just had a birthday, and I decided to make a cheesecake using the ubiquitous ‘quark’ that takes up so much of the dairy case at the grocery store. It looked a bit like whipped cream cheese, and the cake ended up with a much fluffier consistency than cheesecake in America. Apparently we would call it ‘farmer’s cheese,’ but since I don’t know what that is, I can’t say how similar it is to its German counterpart.
Here is the recipe for the cheesecake. I was hoping to find some Spekulatius to crush up and make a graham cracker-ish crust, but those seem to have gone the way of Glühwein and all other Christmas-related foods. However, even though I don’t normally like traditional pie crust, this crust is YUM – flaky and lemony and not too much of a pain to make.
I melted some chocolate on the stove and mixed it in with half the batter, and then layered white and dark in the disk. Then I drizzled the rest of the chocolate over the cake because, well, what else to do?