German Cuisine
Baked Quark and Cherry Pots Käsekuchen-Style
This dish is a perfect hybrid between a nutritious morning breakfast and the iconic German Käsekuchen (cheesecake). The quark base is whipped into an airy soufflé that bakes to a silky, melt-in-your-mouth texture without a heavy pastry crust. Whole cherries are nestled into the cream; during baking, they burst and release their rich ruby juices. This fruit acidity cuts through the dairy sweetness, yielding a balanced profile. Served in individual ramekins, this format integrates seamlessly into a modern morning template.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 10 min
- Cooking
- 25 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 18 g
- Fat
- 12 g
- Carbs
- 26 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Separate the egg whites from the yolks
Separate the egg whites from the yolks. In a deep mixing bowl, combine the quark, egg yolks, granulated sugar, vanilla sugar, and cornstarch.
- 02
Process with an immersion blender until completely glossy, sm…
Process with an immersion blender until completely glossy, smooth, and free of any dairy lumps.
- 03
In a separate clean, dry bowl, beat the egg whites with a tin…
In a separate clean, dry bowl, beat the egg whites with a tiny pinch of salt until stiff peaks form and the foam holds its shape.
- 04
Fold the whipped whites gently into the quark mixture in thre…
Fold the whipped whites gently into the quark mixture in three separate additions, using a spatula in circular bottom-to-top motions to keep it airy.
- 05
Generously grease two individual ovenproof ramekins with butter
Generously grease two individual ovenproof ramekins with butter. Scatter half of the pitted cherries evenly over the base of the pots.
- 06
Divide the light quark batter between the prepared pots, smoo…
Divide the light quark batter between the prepared pots, smoothing the tops. Arrange the remaining cherries over the surface, pressing them slightly into the cream.
- 07
Place the ramekins into an oven preheated to 180°C
Place the ramekins into an oven preheated to 180°C. Bake for 25 minutes until the pots puff up significantly, set firmly in the middle, and show a light gold rim.
Dishday
Useful advice
Cooking tip
To guarantee an absolutely creamy, velvet finish reminiscent of an authentic German cheesecake, process the quark with a hand blender before adding the remaining elements.
How to serve
Serve slightly warm or fully chilled in the original baking pots. Finish with a delicate dusting of powdered sugar or a fresh mint leaf if desired.
How to store
This bake can be fully prepared the night before. Once cooled, store covered in the fridge for up to 2 days; the texture will tighten beautifully.
Note
If using frozen cherries, thaw them completely and drain thoroughly in a sieve to prevent excess moisture from making the egg batter watery.
