Peanut Butter – Cottage Cheese Cake

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 380 kcal


  • For the dough:
  • 3 Shortbread
  • 75 g Butter
  • For covering:
  • 500 g Quark 40%
  • 200 g Powdered sugar
  • 200 g Peanut butter
  • 150 ml Milk
  • 70 g Food starch
  • 1 Egg
  • 250 ml Cream 30% fat
  • 1 packet Cream stiffener


  • Finely crumble the biscuits in a bag. Melt the butter in a small saucepan over medium heat. Add the crumbled biscuits and mix everything well. Line the base of the springform pan with baking paper, add the biscuit batter and press down well. Place in the preheated (170 degrees, convection) oven and bake for approx. 7 minutes.
  • Put the quark in a mixing bowl and mix well with the powdered sugar. Stir in the egg. Add the cornstarch and stir in. Add the peanut butter to the quark mixture and stir in well. Stir in the milk. Whip the cream with the packet of cream until stiff and fold into the quark - peanut mixture.
  • Pour the mixture onto the pre-baked dough, smooth it out and bake again at 170 degrees fan-assisted for approx. 35 minutes. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the edge of the springform pan and chill the cake for at least 1 hour.


Serving: 100gCalories: 380kcalCarbohydrates: 33.1gProtein: 6.3gFat: 24.9g
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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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