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Cheese and quark cakes

New York blueberry cheesecake

New York blueberry cheesecake

Sain tälle viikonlopulle tilauksen New York mustikkajuustokakusta, ja pitihän sitä testata itsekin ensin. Ja mikäpä parempi ajankohta kuin itsenäisyyspäivän juhlaillallinen :)

 

New York blueberry cheesecake:
Base (ø24cm):
 300 g digestive biscuits
 150 g margarine
Filling:
 600 g cream cheese
 300 g quark
 1 dl caster sugar
 1 dl corn starch
 2 tsp vanilla sugar
 3 eggs
 1 dl double cream
 200 g white chocolate
 1,5 dl blueberries

 

Mix together biscuit crumbs and melted margarine. Press the crumbs into a loose base cake tin and bake in 175°C for about 10 minutes. Let cool.

Mix the cream cheese and quark to an even mass. Mix in sugar, corn starch and vanilla sugar. Add eggs one at a time into the cream cheese while constantly mixing. Add the cream and mix evenly.

Melt the white chocolate and add into the filling. Spread the filling onto the biscuit base and add blueberries. Bake the cheese cake for about 40 minutes (if the top browns too quickly, cover it with aluminium foil). Turn off the oven, cover the cake with aluminium foil and let the cake sit in the cooling oven for another 30 minutes. Serve fridge cold.

 

 

Christmassy apple quark cake

Apple quark cake

Apple quark cake

This close to Christmas even quark cakes get different flavour combinations. Here’s a ginger bread, apple and cinnamon flavoured version:

 

CHRISTMASSY APPLE QUARK CAKE:
Base (ø20cm):
 125 g ginger bread (crumbs)
 55 g margarine
Filling:
 5 gelatin leaves
 1,8 dl whipping cream
 180 g vanilla quark
 260 g apple puré
 1,8 tsp vanilla sugar
 0,5 tsp ground cinnamon
 0,3 dl caster sugar
 1,5 tbsp apple juice
Top layer:
 0,7 dl water
 165 g apple puré
 0,8 dl jam sugar

 

Crush the ginger bread into small crumbs and mix with melted margarine. Press the crumbs to the bottom of a loose base cake tin and place in refrigerator for a while.

 

Soak the gelatin leaves in cold water for 5-10 minutes. Mix together vanilla quark, apple puré, cinnamon and sugars. Whip the cream in a separate bowl.

Drain the gelatin leaves of excess water and mix with boiling hot apple juice until they dissolve. Mix the gelatin into the apple-quark and stir until smooth. Fold in the whipped cream and spread the filling on top of the ginger bread base. Place in the fridge and leave to set for a few hours, preferably until the next day.

 

For the top layer, measure water and apple puré into a pan and bring to boil. Add jam sugar, stir well and remove from the heat. Let the topping cool down slightly while mixing it every now and then. When the topping is slightly cooled down, spread it over the quark cake. Leave to set in the fridge for a while before serving.

 

Mango-quark cake

This mango-quark cake was the second alternative on Roope’s and Taavi’s birthday.

The decorations on top are piped in white chocolate.