Perfecting cheesecake: Why full-fat quark is essential
Cheesecake is one of the most popular cakes, often appearing on special occasions, at tea-time, and when guests visit. However, even a tried and tested recipe won't work if poor-quality cheese is used.
Some people add raisins, while others can't imagine a cheesecake without a shortcrust pastry base. There are plenty of recipes, from traditional Krakow style to modern Dubai style. However, the key to a successful cake is good cheese. After all, it plays a crucial role, so you can't just choose any old quark in a tub.
What type of cheese for cheesecake?
In the past, the limited choice of cheeses made things simple. Today, you can find block quark and ready-made mixtures in tubs in shops. On one hand, this makes the task easier, but on the other, it introduces dilemmas about which one will work best.
The best choice is regular, full-fat block quark. It's not worth skimping on calories—the low-fat version won't work as well. Full-fat quark provides the right moisture, making the cheesecake creamy and smooth. Fat is also a well-known carrier of flavour, adding to the cake's aroma. Low-fat quark can cause the cheesecake to crumble when sliced, and it will be dry inside.
The worst quark for cheesecake
Although ready-made cheesecake quarks in tubs may seem tempting, they may do more harm than good. The issue lies in the poor quality ingredients. Often, manufacturers add unnecessary components to tub quark, such as sugar, glucose-fructose syrup, starch, or thickeners, which can detract from the taste and texture of the bake. As a result, the cheesecake can become rubbery, less creamy, and too sweet.
This doesn't mean that every tub quark should be avoided completely. It's important to follow a principle that underpins any good shopping practice—always read the ingredients list.
The ideal cheese for cheesecake should contain only natural ingredients:
- milk,
- cream,
- dairy cultures.
