Baking | GF Dark Chocolate Quark Cheesecake … #glutenfree by default #quark #dessert

“Reminiscent of childhood memories, luxury, sweetness and sensuality, chocolate is more than just a food. It is therapy.”
Christelle Le Ru

Dark Chocolate Quark CheesecakeGF Dark Chocolate Quark Cheesecake … some recipes are just meant to be, and this is one of them. Come summer and quark is constantly being prepped at home. There is never a definite plan for where it goes, yet the fact that I am ‘creating’ a low fat unripened cheese is enough to keep me happy. This tangy cheese finds its way into just about anything. And this something was truly delicious!

Quark dessertsIt’s QUARK all the way! A layered parfait, savoury or sweet, in a curry instead of yogurt, while cooking chicken as a filling for wraps, turnovers like in these Chicken Quark Cross-over Puff Pastry, in frozen yogurt instead of yogurt … or then in cheesecakes of course! That this cheesecake turned out to be gluten free as well is purely incidental …but more about that in a bit!

Dark Chocolate Quark Cheesecake  There is something infinitely comforting in turning all the ingredients into the bowl of the food processor and celebrating that the filling is ‘ready’ to go into the oven. Simple! Yes that simple, but then cheesecakes usually are. The tough part is waiting for them to cool down, and leaving them sitting in the fridge overnight. The toughest bit however is when you experiment, it takes forever to figure out whether it worked, or didn’t. This one certainly was a YES! Best chocolate cheesecake ever!

Dark Chocolate Quark Cheesecake  A few cheesecake basics you might like to keep in mind… Try and bake the cheesecake in a water bath so it cooks evenly and the top doesn’t crack. Prebake the biscuit base especially if you are doing a quark version as the filling is moister than when using a cream cheese. If doing a biscuit base, it’s a nice idea to paint the prebaked base with a brush of melted dark chocolate; keeps the base from going soggy. Make sure the quark is well drained for a full day or two. Above all, use the best quality ingredients. A good dark couverture makes this cheesecake really sing!

Quite a while ago I did these Mini Quark Chocolate Cheesecakes which popped up thanks to Google while I was looking for quark inspiration. Inspired by myself {if I may say so myself}, it was time to bake a dark chocolate quark cheesecake. I had the base ready! Well actually, I had a baking disaster whereby my almond sponge flowed inexplicably out of my baking tin. I think the tin was too small and I was left with a 3/4 sponge to salvage. The idea in my head was trifles with quark and strawberries, and Googling led me ‘you know where‘!

Dark Chocolate Quark Cheesecake  Within minutes, the hapless sponge was blitzed into breadcrumbs in the Thermomix, then rapidly pressed into the baking tin to cushion a base for the cheesecake. You can gauge how much I enjoyed doing this GF Dark Chocolate Quark Cheesecake! It was the fastest cheesecake I have ever bunged into an oven! I have included a biscuit base recipe below as the coincidence of you having a failed sponge on your hands might be too much to ask for.

Dark Chocolate Quark Cheesecake  But if you are up to it, adventurous enough, a sucker for punishment like me AND/OR looking for a gluten free version, then I’ve included the recipe for an almond sponge too. It’s one I use often, here for eg in the Strawberry Almond Roulade. I swopped the Swiss roll pan for a tin, subsequently suffering defeat.

Upcycled Blondie PuddingUpcycling failed desserts {as above} is fun, and one small shove from Ruchira fixed me for life. Upcycle everything that fails is my only thought when I end up with a baking disaster. Eton Mess is a fine example and one that appeared several times as dessert when making macarons was an obsession. Just recently, when an over baked batch of blondies stared me in the face, they headed for the most delicious ‘Upcycled’ Butterscotch Blondie Pudding!

Dark Chocolate Quark Cheesecake  And another piece of happiness … this beautiful ceramic platter that Ruchira got for me recently. It has me absolutely smitten, a new addition to my endless props. That it is round and scalloped, that it is a beautiful shade of blue, that it has tiny dots like a running stitch on the edges, and that it is flat works for me like magic! That she bought it from here in India also makes me thrilled. Wholegrain Anzac Cookies I have a few other bits and bobs of ceramic that tie up with it, so while I enjoy my ever growing {read exploding} prop collection,  I’ll leave you with a recipe that I am sure you will enjoy.Dark Chocolate Quark Cheesecake  I topped the Dark Chocolate Quark Cheesecake with tiny grated chocolate curls. You could also consider  topping it with unsweetened cream and balsamic roasted strawberries, maybe a salted caramel sauce. My homemade recipe for quark can be found here! Also, find more recipes that use quark on my blog.

[print_this]Recipe: NAME
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Summary: Deep, dark, smooth, chocolaty, this is a GF Dark Chocolate Quark Cheesecake that is light and addictive. Making quark, the Austrian curd cheese, at home, ensures that you needn’t buy expensive and full fat cream cheese anymore. It tastes divine the next day, and maybe even better the day after! Serves 8-10

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients:

  • Almond sponge
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup almond meal
  • 2 drops almond extract
  • {or Biscuit Base
  • 200gm digestive biscuits, crushed
  • 75g butter, melted}
  • Filling
  • 200g / 1 cup quark cheese {homemade recipe here}
  • 200ml single cream {Amul low fat}
  • 150g brown sugar
  • 150g dark couverture chocolate {I used a 52%}, finely chopped or melted
  • 1 vanilla bean, scraped {or 1 tsp pure vanilla extract}
  • 10g cornstarch
  • 25g good quality cocoa {I used Kakoa}
  • 2 eggs
  • Topping
  • 50g dark couverture chocolate, grated into curls

Method:

  1. Almond Sponge {or biscuit base}
  2. Preheat the oven to 180C.
  3. Beat eggs and sugar until tripled in volume and mousse like, about 8-10 minutes on high speed. Beat in almond extract.
  4. Sift almond meal in over the mousse and gently fold in. Turn into prepared 8″ tin and bake for about 30 minutes at 180C, until light golden brown and tester comes out clean.
  5. Reduce temperature to 170C. Line the base of an 8″ loose bottomed tin with parchment, and wrap the outside with foil.
  6. If using a biscuit filling, mix the biscuit crumbs with melted butter and press it into the bottom of the tin. Bake at 180C for 12-15 minutes. Cool completely, then paint with melted chocolate. If using an almond sponge, run the sponge in the food processor to make into moist breadcrumbs, then press into the base of the tin.
  7. Filling
  8. Place all filling ingredients in the bowl of the food processor.
    Whiz until mixed through and smooth.
  9. Pour batter into prepared tin, and bake at 170C for approx 1 hour. The top should feel set when you gently touch it. Allow to cool completely in the oven, an hour or so.
  10. Remove from baine marie, chill covered in fridge overnight. Unmold before serving.
  11. Top with dark chocolate curls, or roasted balsamic strawberries over unsweetened cream.

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4 Comments

  • I love this cake! Those tiny chocolate curls look absolutely beautiful and I love the prop styling too. Gotta hand it to Google for making it possible to unintentionally get inspired by oneself :).

    • 2 years ago

      Ha ha yes Nicole. Google gods rule! Thank you for those words. They mean the world to me.

  • Cherry
    2 years ago

    In the filling do we have to melt the 160gns of chocolate and then add or do we add finally chopped chocolate pieces ?
    Waiting for a reply … Thanks

  • Cherry
    2 years ago

    In the filling ..the 150gms of chocolate …, do we need to melt it separately and then add with rest if ingredients or shud we add 150gms of chopped pieces of chocolate?
    Thanks

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