The more cheesecake and quartz recipes we have on the blog, the longer the cake names will be. And the great thing is: all our cheesecakes and quartz cakes taste different, sometimes lighter, sometimes more powerful, fruity or sweeter.
Quartzte without baking with chocolate biscuit base and white chocolate topping
Quartzte with biscuit base and white chocolate topping
I find this one particularly delicious because the base is super crispy, the quartz topping just tastes super delicious and the white chocolate topping adds a little sweetness to the whole, but it’s not as powerful as a complete white chocolate cheesecake. The best of three worlds, so to speak.
Ingredients for the Quarktorte with chocolate biscuit base and white chocolate topping
For the floor
150 g wholemeal biscuits
60 g butter
100 g whole milk chocolate
For the cream
300 g cream cheese (light)
250 g curd cheese
60 g icing sugar
1 packet vanilla pudding for cooking
300 ml milk
5 sheets gelatine
For the White Chocolate Ganache
200 g white chocolate
100 ml cream
How to make the Quarktorte with chocolate biscuit base and white chocolate topping
Lay out a springform pan (26 cm diameter) with baking paper.
Pulverize the biscuits with a Blitzhacker or Blender. Melt the butter together with the chocolate in a water bath. Then mix the crumbs with the mixture and put them in the springform pan. Press the crumbs well to the bottom and then put the mould in the fridge.
Fill the pudding powder, 50 ml of the milk and the 30 g icing sugar into a small bowl and stir everything to an even mass.
Bring the rest of the milk to the boil and add the pudding. Stir everything together, let the pudding boil again a little and remove everything from the heat when the pudding slowly thickens. Fill the pudding into a bowl and cover it with cling film. Let the pudding cool down.
For example, fill 3 tablespoons of cream cheese into a cup and put it aside. In a large bowl, mix the remaining cream cheese with the quark and the 30 g icing sugar. If the pudding is cold, it can also be mixed in.
Soak the gelatine leaves in water for 5 minutes. Wring them out and put them together with the 3 tbsp. cream cheese in a small pot. Heat it slightly and dissolve the gelatine in it. When the gelatine is no longer hot, stir it into the pudding quark mixture.
Now put the quark mixture on the cake base in the springform pan and smooth it down. Put the cake tin back in the fridge.
Melt the chocolate over a water bath. Break the chocolate into small pieces and make sure that no water gets to the chocolate. Meanwhile, whip the whipped cream until stiff. When the chocolate is liquid, take it off the stove. Let it cool down a bit and mix it with the cream using a hand blender. Now put the chocolate cream on the quartz and smooth everything down.
Put the Quarktorte in the fridge for at least 3 hours.
No-Bake Cheesecake | ASMR Cooking Sounds
INGREDIENTS FOR A 18cm CAKE:
For the base
110g digestive biscuits, finely crushed
45g dairy-free butter, melted
For the filling
440g dairy-free cream cheese (we used VioLife)
125g granulated sugar
25g lemon juice
8g lemon zest, finely grated
190g soy milk
5g agar agar powder
For the topping
250g fruit of your choice, finely diced
25g granulated sugar
– Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined.
– Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
– For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
– In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
– Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
– For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.
SUBSTITUTIONS and TIPS
Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer.
Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon!
Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result.
Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.
No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
White Chocolate Raspberry Cheesecake
Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don’t miss all the tips included to make the perfect cheesecake!
**I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.**
What you’ll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9″ springform pan and press up the sides about 2/3rd’s of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10″ cake pan and then into a roaster in the preheated oven. (Thanks to America’s Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd’s of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. ***DO NOT OPEN THE OVEN DOOR!!*** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. ***AGAIN, DO NOT OPEN OVEN DOOR!!*** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
All the best,