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Fruit curd cheese cake served in slices
Fresh curd cheese dessert with a biscuit base

Fruit and curd cheese cake

Author: Flavelo
Recipes Cakes and Desserts
Curd cheese cake is one of the most beloved bakes in our region. Unlike American cheesecake, the dominant flavour here is the tangy, characterful taste of crumbly curd cheese (quark). This recipe aerates the curd to avoid a heavy texture, while lemon and fruit bring freshness to the creamy richness. It's light, requires no baking (for the filling), and is a perfect cooler on warm days.
🕒 Prep Time 30 mins
⌛ Total Time 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Sieve or potato masher: For breaking down the curd cheese.
  • Stick blender (optional): For an even creamier texture.
  • Springform tin (20-22 cm): For shaping.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the biscuits and mix with the melted butter. Press evenly into the bottom of a cake tin and refrigerate to set.

Tip: The crumb size affects density: the finer the crumb, the more stable the base.
2 ✓

Soak the gelatine in cold water for 10 minutes.

Tip: The gelatine granules need to swell by absorbing water.
3 ✓

Pass the curd cheese through a sieve or potato masher to remove large lumps. Beat until creamy with the icing sugar, vanilla, lemon zest, and juice.

Tip: The acidity of the lemon 'cuts' through the richness of the curd and cream, making the flavour fresher.
4 ✓

Heat the soaked gelatine until liquid (do not boil), then incorporate into the curd mixture using tempering (mixing a little curd into the gelatine first).

Tip: Tempering prevents the gelatine from setting instantly in shock when hitting the cold curd.
5 ✓

Whip the cold cream to stiff peaks and gently fold into the curd mixture in several batches.

Tip: The air bubbles in the whipped cream lighten the dense curd.
6 ✓

Pour the cream over the biscuit base and smooth it out. Refrigerate for at least 4 hours.

Tip: Cover while chilling, otherwise fridge odours can be absorbed by the fat.
7 ✓

Top with fresh fruit just before serving.

Tip: Add the fruit right before serving to prevent juices from running onto the cake.

Recipe FAQ

Why is the cream grainy?
You didn't break down the curd cheese enough. Crumbly curd cheese should always be passed through a sieve or creamed with a stick blender.
Can I use low-fat curd cheese?
Yes, but semi-skimmed or full-fat curd cheese gives a creamier and better-tasting result.

Ingredients

  • 500 g Semi-skimmed or Full-fat Curd Cheese (Quark)
  • 150 g Icing sugar
  • 1 Lemon (zest and juice)
  • 200 ml Double cream (cold)
  • 10 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 300 g Fresh fruit (e.g., strawberry, raspberry, blueberry)
  • 200 g Butter biscuits
  • 100 g Butter (melted)
  • 1 tsp Vanilla extract