Comments on: Classic German Cheesecake with Quark https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/ International desserts made easy! Fri, 03 Mar 2023 14:00:36 +0000 hourly 1 https://wordpress.org/?v=6.8.1 By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-62129 Fri, 03 Mar 2023 14:00:36 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-62129 In reply to Bruce.

You’re lucky!!!

]]> By: Bruce https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-62053 Wed, 18 Jan 2023 05:08:50 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-62053 We are lucky here in Cincinnati to have a local cheese producer – right in the city – that makes Quark.

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-62020 Sun, 11 Dec 2022 19:30:50 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-62020 In reply to Dana.

I’ve had all 3 versions in Germany but the Classic German cheesecake is the most common.

]]> By: Dana https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-62000 Fri, 04 Nov 2022 11:17:21 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-62000 I have this food competition at school and we have to make German food, but I’m not sure which recipe u made is more original. Is it classic German cheesecake or the best authentic German cheesecake?

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61913 Wed, 22 Jun 2022 13:09:44 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61913 In reply to Jeanne.

Good question! I’ve never made this cheesecake without heavy cream but after doing a little research it looks like you can try silken tofu and soy milk (1:1 ratio). Add both to a blender and “whip” until thick, smooth, and creamy. I haven’t tried it but I think it would work in this recipe.

]]> By: Jeanne https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61912 Mon, 20 Jun 2022 10:45:19 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61912 What can you use instead of heavy cream as intolerant?

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61910 Wed, 08 Jun 2022 15:27:19 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61910 In reply to Patricia DeSantos.

It will firm up as it cools and then chills in the fridge!

]]> By: Patricia DeSantos https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61909 Wed, 08 Jun 2022 15:24:28 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61909 Hello

I have baked the cheesecake for the first time. I noticed that it is still giggling when coming out of the oven is it undercooked or should it look that way and then firms up?

]]> By: Cate, International Desserts Blog https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61890 Wed, 18 May 2022 00:46:05 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61890 In reply to Annelies.

We don’t have that choice here so I’ve always used whatever is available (or whatever I have to make) and it’s always worked fine!

]]> By: Annelies https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/#comment-61889 Sun, 15 May 2022 19:09:21 +0000 https://www.internationaldessertsblog.com/?p=18801#comment-61889 I’m wondering – is this recipe best with Magerquark? Or 20% or 40% fat quark? Many thanks!

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