EatSmarter exclusive recipe

Ricotta Quark Cakewith Sour Cherries

Ricotta Quark Cake - Ricotta Quark Cake - Easy, tasty and low calorie cheesecake
Ricotta Quark Cake - Easy, tasty and low calorie cheesecake


Calories:234 kcal
Preparation:20 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories234 kcal(12%)
Protein10 g(20%)
Fat6 g(8%)
Carbohydrates32 g(12%)
Added Sugar19 g(21%)
Roughage2 g(7%)

Recipe development: EAT SMARTER


For pieces

14 ouncessour cherries (from a jar, pitted)
1 pinchSalt
4 ouncesCane sugar
1 pinchBourbon-vanilla sugar
½ teaspoonsground Cinnamon
9 ouncesRicotta cheese
4 ouncesQuark
3 ouncesSpelt semolina
2 teaspoonsPowdered sugar (about 10 grams)
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Kitchen Utensils

1 Sieve, 1 Fine grater, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Teaspoon, 1 Dough scraper, 1 Springform pan, 1 Parchment paper, 1 Wire rack, 1 Tea strainer


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1 Drain the juice from the sour cherries in a sieve over a bowl (save the juice for another use). 
2 Rinse lemon in hot water, wipe dry and finely grate peel.
3 Beat eggs with 1 pinch of salt, sugar and 1 tablespoon of hot water until light and creamy, about 3 minutes. 
4 Add lemon peel, vanilla sugar and cinnamon to the eggs and stir. Add the ricotta, quark and semolina. Stir briefly with a hand mixer and fold in the cherries. 
5 Line a 20 cm (approximately 8-inch) diameter springform pan with parchment paper. Fill pan with batter and smooth surface. Bake the cake in a preheated oven on the middle rack at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 45 minutes.
6 Remove cake from oven and cool on a wire rack for 10 minutes. Remove springform edge and let cake cool completely. Before serving, place powdered sugar in a tea strainer and sprinkle over the cake. 


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