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Swiss apple cheesecake (Quarktorte)

Isabel Eyer -

The quark tart is a Swiss version of a cheesecake.

You will need a 24 cm cake tin with a removable rim. Total baking time: 1 h 15 min

Ingredients

Dough

  • 135g butter, soft
  • 120g cane sugar
  • 1/4 teaspoon salt
  • 10g vanilla sugar
  • teaspoon Dutch cocoa powder (unsweetened)
  • 1/3 heaped teaspoon baking powder
  • 1 egg (large)
  • 225g all purpose flour

Quark filling

  • 180g sugar
  • 55g flour
  • 360g low-fat quark
  • 130g plain yoghurt
  • 110 ml heavy cream
  • 2 eggs (large)
  • 2-3 tart apples (approx. 300 - 350g)
  • A little lemon juice

Variation with other fruits: Pears or berries can also be used instead of apples. Tart fruit provides a nice contrast to the sweet filling. The fruit should be spread on the dough raw until the base is no longer visible.

Crumble

  • 30g ground almonds (without skin)
  • 55g flour
  • 55g butter, softened
  • 30g cane sugar
  • 1 pinch of salt

Method


Dough
1. Cream the butter until soft. Stir in the cane sugar, salt, vanilla sugar, baking powder and cocoa powder.

2. Stir in the eggs, then add the flour. You will have a moist dough. Shape this dough into a flat round disc and wrap in cling film and chill in the fridge.

Filling
1. Preheat the oven to 180° C.
2. Mix the sugar with the flour.
3. Stir in the low-fat quark, yogurt and heavy cream.
4. Mix in the eggs.
5. Peel the apples and cut into cubes approx. 1 cm long. Drizzle a little lemon juice over the apple cubes.
6. Remove the pastry from the fridge, roll out and place in a 24 cm cake tin. Press the sides of the pastry well up to the top edge.
7. Spread the uncooked apple cubes over the base until the base is no longer visible.
8. Then spread the filling over the fruit. Gently shake the cake tin a few times so that the filling is well distributed.
9. Bake the quark tart in the middle of the oven for 30 minutes. Meanwhile, make the crumble as it must be ready after 30 minutes.

Crumble
1. Knead the butter, sugar, flour, ground almonds and salt briefly into a coarse crumble. Place in the fridge.
3. As soon as the quark tart comes out of the oven after 30 minutes, spread the crumble evenly on top and bake for a further 45 minutes.
4. Cool the quark tart in the fridge for at least 2 hours, or preferably longer.