wolters

Recipes (surprised by this section?)

White Chocolate Cheesecake with Berry Topping

I was doing my shopping and suddenly saw quark in Lidl and was instantly reminded of my Grandma making a quark dessert with tinned mandarins back home in Germany. It was the 80s and it was great. When I moved to the UK I left any thought of quark behind because I never saw it over here.

Anyway, I saw it on the chiller shelf and I thought, I wonder if I could make a cheesecake with it…and you know what? I could. It’s fantastic: it reduces the calories massively and gives it a lovely texture.

So, I thought I’d share it:

You need:

300ml double cream

250-300g fat-free quark

2 tablespoons icing sugar

150g white chocolate

200g Hobnobs (or the much cheaper Lidl equivalent)

50g butter (salted or unsalted, whatever you prefer)

Melt the butter. Use a little of the butter to butter a 21cm loose bottomed cake tin. Blitz the Hobnobs in a blender or break them somehow. I do it with a rolling pin. Put the Hobnob crumble and butter in a bowl and mix well. Transfer the mix into cake tin. Spread and press down firmly until you have an even base.

Melt the white chocolate.

Whip the cream with handmixer until almost completely stiff, but not quite. Add quark and stir with handmixer and low speed. Add icing sugar and stir again. The mix should hold its shape but careful not to overmix.

Let melted chocolate cool for 10-15 minutes then add to cream mixture and stir with a spatula. You can either blend it well or not (and thus leaving some extra chocolate-y bits). Pour cream mix onto cake base and flatten out. Chill for an hour in the fridge. Add the topping (see below) and chill for at least another hour.

For the topping:

This is how the whole recipe started, actually. I made some cordial using these quantities and this recipe: and then had all that tasty slightly jellied fruit slime left in the sieve and I thought it would be a good topping for a cheesecake. If you can’t be bothered, however, just get a jar of nice jam and warm it up a bit so it goes soft and you can spread it.