This cheese tart turns out well every time I make it, especially because it doesn't exactly resemble American cheesecake, nor is it like the cheesecakes we have here. It's somewhere in between – creamy yet light, with a thin crust and a hint of lemon. I've tested the recipe several times, and these proportions really work without any hassle. What I love most is that I don't have to improvise anything – everything is clear.
Quick Info
Total time: about 2 and a half hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: cheese tart, similar to cheesecake
Ingredients
For the dough:
250 g flour
125 g butter
40 g sugar
1 packet vanilla sugar
zest of one lemon (preferably organic)
5 tablespoons cold milk
a pinch of salt
For the filling:
500 g quark cheese (or creamy cottage cheese)
250 g crème fraîche (30% fat sour cream)
4 eggs
150 g flour
250 g sugar
2 packets vanilla sugar
a pinch of salt
Instructions
1. The Dough
1.1. In a bowl, combine the flour, salt, and sugar.
1.2. Add the vanilla sugar and lemon zest.
1.3. Cut the cold butter into cubes and add it on top.
1.4. Mix quickly with your fingers, without overworking it – it should remain slightly crumbly.
1.5. Gradually add the cold milk, knead briefly until the dough comes together. If it's too tough, add 1-2 more tablespoons of milk.
1.6. Form a ball, wrap it in foil, and refrigerate for about an hour.
2. The Filling
2.1. In a bowl, mix the flour, sugar, vanilla sugar, quark cheese, crème fraîche, and egg yolks. Blend with a spatula or a mixer on low speed.
2.2. Separately, beat the egg whites until stiff with a pinch of salt.
2.3. Gently fold the egg whites into the cheese mixture with a spatula.
3. Assembly
3.1. Remove the dough from the fridge and roll it out on a floured surface.
3.2. Shape it into a round form, slightly larger than the baking pan – to cover the edges as well.
3.3. Transfer the dough to a greased or parchment-lined pan, pressing it into the bottom and sides.
3.4. Pour in the filling and level it out.
4. Baking
4.1. Preheat the oven to 180°C.
4.2. Place the tart in the oven and bake for 20-30 minutes at 180°C.
4.3. Then reduce the temperature to 150°C and bake for another 20 minutes.
4.4. Turn off the oven and let the tart cool slowly inside to prevent cracking on the surface.
5. Cooling and Serving
5.1. Once it reaches room temperature, refrigerate the tart for a few hours to firm up so you can cut nice slices.
5.2. Before serving, you can dust it with powdered sugar.
Why I Make This Recipe Often
It's not complicated, the result is balanced, neither too sweet nor heavy. I can prepare everything in advance, and the taste remains good even after a day or two in the fridge. The tart works for both a special meal and a weekend snack.
Tips and Variations
Tips
I use the creamiest cheese possible to ensure the filling doesn't turn out dry.
I don't overmix after adding the egg whites to keep it fluffy.
If the dough tears when transferring to the pan, I patch it up directly there; it won’t affect the final result.
I don’t skip the cooling time in the oven – it really helps with the texture on top.
Substitutions
You can use well-drained cottage cheese if you don't have quark, but it should be as smooth as possible.
Crème fraîche can be replaced with rich sour cream (at least 30% fat), but the texture will be slightly different.
Variations
You can add raisins, cranberries, or other dried fruits to the filling.
The tart can also be served with fruit or chocolate sauce, but I prefer it plain as it is sweet enough.
Serving Ideas
Dust with powdered sugar before serving.
Serve with berry sauce, caramel, or chocolate, as preferred.
Cut cold, it comes out the cleanest at the edges.
Frequently Asked Questions
Can I use a different pan than a round cake pan?
Yes, you can also use a rectangular pan, but adjust the baking time and check that the crust isn’t too thin.
Can the tart be made with store-bought cottage cheese?
Yes, but it needs to be well-drained and as smooth as possible. If it's too grainy, the final texture will be more rustic.
If I don't have crème fraîche, what can I use?
You can use sour cream with at least 30% fat. Liquid cooking cream won’t work.
How sweet is the tart?
It's sweet, but not overly so. If you want less sugar, you can reduce the amount in the filling a bit.
Nutritional Values
Approximately, one slice (out of 12): about 340 kcal, 17 g fat, 36 g carbohydrates, 8 g protein. The value varies depending on the cheese used and the thickness of the crust. The tart is not dietetic, but it is filling and does not contain vegetable fats or artificial ingredients.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. It should not be reheated – it is served cold or at room temperature. If left uncovered for too long, the crust will become soggy. It can be sliced the next day without any issues.
Quick Info
Total time: about 2 and a half hours (including cooling)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: cheese tart, similar to cheesecake
Ingredients
For the dough:
250 g flour
125 g butter
40 g sugar
1 packet vanilla sugar
zest of one lemon (preferably organic)
5 tablespoons cold milk
a pinch of salt
For the filling:
500 g quark cheese (or creamy cottage cheese)
250 g crème fraîche (30% fat sour cream)
4 eggs
150 g flour
250 g sugar
2 packets vanilla sugar
a pinch of salt
Instructions
1. The Dough
1.1. In a bowl, combine the flour, salt, and sugar.
1.2. Add the vanilla sugar and lemon zest.
1.3. Cut the cold butter into cubes and add it on top.
1.4. Mix quickly with your fingers, without overworking it – it should remain slightly crumbly.
1.5. Gradually add the cold milk, knead briefly until the dough comes together. If it's too tough, add 1-2 more tablespoons of milk.
1.6. Form a ball, wrap it in foil, and refrigerate for about an hour.
2. The Filling
2.1. In a bowl, mix the flour, sugar, vanilla sugar, quark cheese, crème fraîche, and egg yolks. Blend with a spatula or a mixer on low speed.
2.2. Separately, beat the egg whites until stiff with a pinch of salt.
2.3. Gently fold the egg whites into the cheese mixture with a spatula.
3. Assembly
3.1. Remove the dough from the fridge and roll it out on a floured surface.
3.2. Shape it into a round form, slightly larger than the baking pan – to cover the edges as well.
3.3. Transfer the dough to a greased or parchment-lined pan, pressing it into the bottom and sides.
3.4. Pour in the filling and level it out.
4. Baking
4.1. Preheat the oven to 180°C.
4.2. Place the tart in the oven and bake for 20-30 minutes at 180°C.
4.3. Then reduce the temperature to 150°C and bake for another 20 minutes.
4.4. Turn off the oven and let the tart cool slowly inside to prevent cracking on the surface.
5. Cooling and Serving
5.1. Once it reaches room temperature, refrigerate the tart for a few hours to firm up so you can cut nice slices.
5.2. Before serving, you can dust it with powdered sugar.
Why I Make This Recipe Often
It's not complicated, the result is balanced, neither too sweet nor heavy. I can prepare everything in advance, and the taste remains good even after a day or two in the fridge. The tart works for both a special meal and a weekend snack.
Tips and Variations
Tips
I use the creamiest cheese possible to ensure the filling doesn't turn out dry.
I don't overmix after adding the egg whites to keep it fluffy.
If the dough tears when transferring to the pan, I patch it up directly there; it won’t affect the final result.
I don’t skip the cooling time in the oven – it really helps with the texture on top.
Substitutions
You can use well-drained cottage cheese if you don't have quark, but it should be as smooth as possible.
Crème fraîche can be replaced with rich sour cream (at least 30% fat), but the texture will be slightly different.
Variations
You can add raisins, cranberries, or other dried fruits to the filling.
The tart can also be served with fruit or chocolate sauce, but I prefer it plain as it is sweet enough.
Serving Ideas
Dust with powdered sugar before serving.
Serve with berry sauce, caramel, or chocolate, as preferred.
Cut cold, it comes out the cleanest at the edges.
Frequently Asked Questions
Can I use a different pan than a round cake pan?
Yes, you can also use a rectangular pan, but adjust the baking time and check that the crust isn’t too thin.
Can the tart be made with store-bought cottage cheese?
Yes, but it needs to be well-drained and as smooth as possible. If it's too grainy, the final texture will be more rustic.
If I don't have crème fraîche, what can I use?
You can use sour cream with at least 30% fat. Liquid cooking cream won’t work.
How sweet is the tart?
It's sweet, but not overly so. If you want less sugar, you can reduce the amount in the filling a bit.
Nutritional Values
Approximately, one slice (out of 12): about 340 kcal, 17 g fat, 36 g carbohydrates, 8 g protein. The value varies depending on the cheese used and the thickness of the crust. The tart is not dietetic, but it is filling and does not contain vegetable fats or artificial ingredients.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. It should not be reheated – it is served cold or at room temperature. If left uncovered for too long, the crust will become soggy. It can be sliced the next day without any issues.