Cheesecake with quark

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40 min.
Cook/bake time 40 min.


serves 6-8, for 1 large, rectangular baking tin (oven size)

  • 500 g of puff pastry


  • 500 g of half-fat quark
  • 250 mL of double cream
  • 7 eggs
  • 500 g of grated Gruyère
  • salt, pepper, nutmeg

Recipe source

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  1. Roll the puff pastry out to a thickness of about 2 mm. Line the baking tin with it, making a raised edge. Prick the pastry base with a fork and put in a cool place.
  2. For the topping: stir together all the ingredients, including the eggs. Mix in the cheese and season. Spread the mixture on to the pastry base.
  3. Bake for approx. 30 mins. on the lowest shelf of the oven, preheated to 220°C. Serve hot.

Cheese in this recipe