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Quark cheesecake with cranberry sauce

I wanted to eat a fluffy and tasty, but low calory cheesecake and decided to bake a classic Käsekuchen mit Rosinen (Cheesecake with raisins) with some of the Quark I had home, but since this week is Thanksgiving, I change the raisins for some dried cranberries and topped the cake with cranberry sauce.

Quark cheesecake with cranberry sauce


  • Cheesecake
    • 450g Quark cheese
    • 3 eggs
    • 150g sugar
    • 125g unsalted butter
    • 25g all purpose flour
    • 40g dried cranberries
    • A pinch of salt
  • Cranberry sauce
    • 100g cranberries
    • 50g sugar
    • 75ml water
    • 1 orange
    • 1 star anise


  1. Cranberry sauce. Add 100g cranberries with 50g sugar, 75ml water, the juice of half orange, 1 teaspoon orange zest and 1 star anise. Bring to boil and let simmer until the cranberries pop and the sauce thickens. Leave to rest while preparing the cheese cake.
  2. Preheat the oven at 180ºC (350ºF).
  3. Separate the egg yolks from the egg whites. In a large bowl, mix the egg yolks with 150g granulated sugar and whisk until doubles in size.
  4. Add 450g quark cheese and 125g melted unsalted butter to the egg yolks and mix until fully combined.
  5. In another bowl, add the egg whites and whisk until fully whipped.
  6. Combine the whipped egg whites with the egg yolks and quark mix, add the dried cranberries and fold until combined.
  7. Grease a cake tin and add the quark cheesecake batter. Bake at 180ºC (350ºF) for 40 minutes or until done.
  8. Once cooled down, spread cranberry sauce on top of the cheesecake.


  • Serving size 100g | Calories 280kcal
  • Fat 9,69g | Carbohydrates 37,40g | Protein 12,33g
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