Quarktorte - Swiss Quarkcheese Torte

Submitted by cookin_nurse

"A delicous german recipe! Found on http://rosas-yummy-yums.blogspot.com, posting for zwt6! The author of the recipe posts this, " In Switzerland as well as in Germany or Austria (Käsekuchen), we like to eat a kind of lighter version of cheesecake called "Quarktorte". It is made with "quark cheese" (see infos), a kind of fresh cheese of central European origin that is also known as "curd cheese". This tart is sometimes prepared without any kind of pastry base. In some ways, it is a little similar to the Polish "Sernik", the "Brocciù Tart (Fiadone)" of the Corsicans or the Italian "Ricotta Tart"... This "Quarktorte" is really delicious. I highly recommend it to all those who love cheesecakes and tarts. Although, it is extremely light and fluffy textured and doesn't contain as much fat as it's American cousin, this tart is a real stomach filler! But on the other hand, it is particularly enjoyable with it's tangy and fresh cheese taste, lemony aroma and it's honeyed little raisins. Delicate, sweet without exaggeration and ever so scrummy! This tart will make you discover new horizons in the cheesecake world. A marvelous recipe that deserves attention!" ENJOY!!!"

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Yields: 8 slices
• Serves: 8

ingredients

• 10 inches pastry crust (see shortcrust pastry recipe)
• 500 g swiss magerquark cheese (0% fat,)
• 4 eggs (seperated 3 & 1)
• 2⁄3 teaspoon baking powder
• 60 g cornstarch
• 130 g caster sugar, seperated
• 1 1⁄2 teaspoons vanilla extract
• 2⁄3 cup milk
• the rind of one lemon, finely grated
• 70 g raisins

directions

1. Method for the pastry:.
2. Make the pastry as directed in the recipes given above.
3. Place the pastry in the prepared tart pan and prick with a fork.
4. Refrigerate while you are preparing the filling.
5. Method for the filling:.
6. Preheat the oven to 200° C (400°F).
7. With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
8. In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
9. Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
10. Sprinkle the raisins evenly over the base of the tart.
11. Pour the filling into the prepared pastry case.
12. Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
13. Cool in the oven with the door slightly cracked open.
14. After an hour remove from the oven and let cool completely before serving.