Recipe: Strawberry Quark Cheesecake by Julia Ostro

strawberry quark cheesecake.jpg

BUT FIRST: Why is Schulz Organic Quark good for baking?

Our Quark is made with only certified Organic Milk (from our happy cows here in Timboon) with yogurt cultures that create a mild tartness that lends itself well to sweet and savoury dishes.

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Image via @juliaostro

Image via @juliaostro

Recipe by Julia Ostro

A perfectly simple baked cheesecake using quark instead of cream cheese, giving it a wonderful texture and flavour. The cheesecake can be made in advance and topped with the luscious strawberries just before serving, making it a wonderful dessert for entertaining. Although strawberries are used here, other fruits such as figs, raspberries, blueberries and peaches would be lovely too.




  • 250g plain chocolate biscuits

  • pinch of sea salt

  • 110g unsalted butter, melted


  • 700g Schulz quark

  • 300g Schulz pure cream

  • 150g caster sugar

  • 1 tbsp plain flour

  • Zest of a lemon

  • seeds from one vanilla pod or 1 tsp of vanilla extract

  • 4 eggs, lightly beaten


  • 250g strawberries, sliced

  • 2 tsp icing sugar

  • Freshly cracked black pepper

  • Thyme leaves


Preheat oven to 180C & grease and line the base of a 23cm round springform tin.

For the base, blitz the biscuits in a food processor to a fine crumb. Transfer to a bowl and mix with the salt. Pour in the melted butter and stir until everything is combined. Tip into the prepared tin and using your hands, evenly press the crumb firmly into the base of the tin. Bake in the preheated oven for 10 minutes and set aside.

Reduce the oven to 150C.

To prepare the filling, whisk the quark and pure cream together in a large bowl until smooth – this can be done in a stand mixer if too difficult by hand. Now stir in the sugar, plain flour, lemon zest and vanilla and mix until well combined. Gently stir through the eggs and pour the filling into the tin, atop of the biscuit base.

Image via @juliaostro

Image via @juliaostro

Bake in the preheated oven for 50-60 minutes or until the cheesecake is just set. It should still be a little wobbly in the centre as it will continue to cook as it cools. Switch off the oven and leave the cheesecake to completely cool inside, with the door ajar.

When completely cool, run a knife around the edge of the cheesecake and remove from the tin. Transfer to a serving plate, lightly cover and refrigerate for at least 4 hours.

To decorate the cheesecake, combine the strawberries in a bowl with the icing sugar and sprinkle in a little black pepper to taste. Allow to sit for 10 minutes. Arrange the strawberries on top of the chilled cheesecake, sprinkle over some fresh thyme leaves and serve.

Serves 8-10

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Thanks for reading! Find our delicious organic quark at your closest stockist and start baking the perfect strawberry cheesecake today!