Cheese Cream Cake (optionally with or without Base Baking)

5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Rest Time 45 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 663 kcal


Cheese cream mass (26 form)

  • 500 g Low fat quark
  • 250 g Yogurt 10% fat
  • 600 ml Cream
  • 1 piece Lemon (juice and zest)
  • 1 packet Bourbon vanilla sugar
  • 150 g Sugar
  • 2,5 packet Gelatine FIX white


  • 14 leaf White gelatin

the bottom without baking

    1st variant

    • 30 piece Spoon bisquit
    • 100 g Butter

    the bottom with baking "all in dough"

    • 4 piece Eggs (size M)
    • 5 tablespoon Butter
    • 100 g Sugar
    • 125 g Flour
    • 1 packet Vanilla sugar
    • 2 teaspoon Baking powder

    additionally if desired

    • 150 g Seasonal marmalade


    Variant 1 = the bottom without baking

    • First, the spoon biscuits are put in a freezer bag and crumbled with a rolling pin. Now knead the biscuit crumbs evenly with the butter and place in a springform pan. Press the mass firmly. In the refrigerator until you have mixed the cream cheese.

    the bottom with cheeks

    • A recipe for making the biscuit dough (I like to use my Wunderkuchen recipe) can be found in my KB under the link >>>>> "Basic biscuit recipe" no- for large cakes "a miracle cake" >>>>> This base can be baked in a 26 tart form or simply in a springform pan.
    • All-in-dough means - simply put everything in a mixing bowl and mix until the dough is smooth. Put at 180 degrees O / bottom heat in the preheated oven (middle rack and 15 min. Baking. Remove and take out of the pan to let cool.

    the cheese cream

    • In the first step, quark with lemon juice and lemon zest and sugar are mixed until creamy. Now if you use gelatine sheets, soak them in cold water, dissolve them over a mild heat and stir into the quark. If you are working with Gelatine Fix, then stir in the powder quickly according to the instructions on the package.
    • Now whip the cream until stiff and fold into the quark mixture. If you have seasonal jam at hand, then coat the floor with it generously. Then the quark mass is either placed on top of the biscuit in the springform pan, or the biscuit is placed in a cake ring to fill the mixture here. If you still want to use something for the decoration, hold back from the mass and then fill it into a piping bag.
    • Very important - if you use Gelatine Fix, you have to work very quickly. then the smoothing of the mass in the mold to get a flat surface as usual with cheesecake is perfect. Here you can decorate it as you like or you can leave it PURE. Put the finished cake / tart in the cold for at least 2 hours. It goes faster, of course, in the freezer. Here you put the cake in for 45 minutes .....

    Sweet greetings from "Grandma Spoon" aka your Biggi ♥


      Serving: 100gCalories: 663kcalCarbohydrates: 5.7gProtein: 1.3gFat: 71.7g
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      Written by John Myers

      Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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