Prep 10 mins
Cook 50 mins
These bars are delicious! They have a crumbly topping and a cheesecake-like filling on the inside - what's not to like!
- Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
- Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
- Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
- Bake at 350F for 10-12 minutes.
- Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
- Bake 30-35 minutes. Cool before cutting.
- STORAGE: Keep refrigerated but bring to room temperature before serving.
I thought I had already reviewed this! My German boyfriend is constantly asking me to make these! Easier than making a whole cheesecake and it tastes delicious. I always leave out the dried fruit, but I do add about a tablespoon of lemon juice to the filling. Last time I made only half of the recipe and it was perfect for a 9 inch pie plate.( I found with a whole batch it was even too much for a 9 x 13 pan and I ended up having to throw some away.) The best part is my hard to please German family- in- law loves it. : )
I went a bit autumnal with these, snazzing them up with a layer of pumpkin pie filling! And, preserving the ratios, I made the "crumb topping" out of a kind of graham cracker (digestive biscuit), butter and (a little less) brown sugar. AND, because of the 3 comments about excess amounts of topping, I increased the Quark (and sugar) by half (I forgot to incr. the egg, but it still turned out). Even though I took some liberties with the recipe, our family thinks we are still qualified to give these bars a 5-star!!! They were YUM.
These went over really well at work -- I dropped them off on the community tech table, and they disappeared pretty darn quick! There was a lot of crust in comparison to the quark filling, as someone already pointed out, but everyone seemed to like the shortbreadiness (?!? - lol) of the crust part, so no complaints there. I didn't have any dried cherries that were just that, but I had a mixture with dried blueberries, raspberries and cherries together, so that's what I used for the fruit. Oh, and I had a little bit of some frosting left over from another recipe, so I melted it and used it as a drizzle over the top, just so I didn't have to throw away the last couple spoonfuls of frosting,lol. This was a good choice for my first foray into using quark. Very nice bars, thanks for posting! :) Made for The Queens of Quisine for ZWT6