For the love of cheesecake… enough said.
We recently came across Quark and as soon we tasted the creamy thick texture, a recipe immediately sprang to mind.. cheesecake. For those of you who have never heard of quark, it is basically a soft cream cheese (with a texture and taste somewhere in-between greek yoghurt and regular cream cheese) which is naturally low in fat and high in protein – we use Graham’s Dairy. This recipe only has a few ingredients and is so easy to make so definitely worth giving a go 😉
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For the Base
– 200g preferred biscuits (we used belvita breakfast biscuits)
– 1/3 cup coconut butter, softened
- Thoroughly crush the biscuits.
- Place in a large bowl and add the coconut butter.
- Combine until the mixture begins to clump together (you may need to add more coconut butter if the mixture is too dry).
- Press the base into a prepared circular baking tin (it is best to use one with a removable base)!
- Refrigerate.
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For the Cheese
– 750g Quark (plain or vanilla flavoured)
– 75g powdered sugar (or preferred sweetener alternative)
– 1tsp vanilla (omit if using vanilla flavoured Quark)
– Vegetarian Gelatine (optional – we didn’t use but depending on your preferred cheesecake-y texture, you may want to add up to three sheets)
- In a large bowl, combine the Quark, sugar and vanilla (if using).
- Mix until thoroughly combined.
- If using the gelatine, soak the sheets in water, melt then stir into the cheese mixture.
- Spread the mixture over the biscuit base and place in the freezer for two hours.
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To Top
– 50g shop-bought dark chocolate
– 2tsp coconut oil
– 200g mixed berries (frozen or fresh)
- Melt the chocolate and coconut oil, bain marie style over the hob.
- Drizzle the chocolate over the cheesecake (the chocolate should become a hard shell straight away as the cheese layer should be frozen)
- Top with the mixed berries
ENJOY!
Tag us on instagram @fresheather if you try the recipe! 😉