This weekend marked another wedding anniversary. To my surprise, my hubby, who is on record for not being the most romantic guy out there, came home with 18 long stem red roses! Then my parents brought a dozen white roses! I have never had such a huge bouquet of flowers before in my life! I kept thinking "this is what a celebrity must feel like all the time!"
One of my hubby's favorite desserts is cheesecake. Earlier that week, I can picked up a container of creamy quark cheese. Quark is a fresh cheese and I have heard it is often used in cheesecake in many European countries.
Since I am still adhering to a low carbohydrate way of eating, I did not use any wheat flour, instead opting for an almond flour crust and used splenda as my sweetener of choice.
The cheesecake was a hit, with my daughter eating 2 pieces! I also made my own simple raspberry sauce, sweetened with splenda too.
It was a good long weekend.
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Quark Cheesecake with Almond Crust: gluten-free, sugar-free
makes 10-inch cake
crust:
1/2 cup butter, melted
2 cups almond flour
3 tbsp splenda
1 tsp cinnamon
filling:
500g container Quark
1/3 cup butter, room temperature
3/4 cup splenda
3 eggs
3/4 cup heavy cream
2 tsp vanilla extract
1 1/2 tbsp. almond flour
Pinch of salt
For the crust, mix together all the ingredients and press into a 10 inch spring form pan and slightly up the sides. Set aside.
In a large mixing bowl, cream together the quark, butter and splenda until smooth and fluffy. Add each egg, one at a time, until fully blended. Mix in the heavy cream, vanilla extract, almond flour and salt, scraping down sides, until all mixed together.
Pour the cheese mixture onto the prepared crust.
Wrap the bottom of the spring form pan with tin foil. Place the tin foiled lined spring form pan into a shallow pan filled with 1 inch of water.
Bake in preheated 300 degrees F (150 C) oven for 1 hr 30 minutes.
Turn the oven off and let the cheesecake rest in the oven for 15 minutes. Remove from the oven and cool until it reaches room temperature, about an hour. Cover and refrigerate for several hours or overnight.
Use a knife on the edges of the cheese cake to prevent from sticking when releasing the springform pan. Cut and serve with your favorite sauce.
...
Quark Cheesecake with Almond Crust: gluten-free, sugar-free
makes 10-inch cake
crust:
1/2 cup butter, melted
2 cups almond flour
3 tbsp splenda
1 tsp cinnamon
filling:
500g container Quark
1/3 cup butter, room temperature
3/4 cup splenda
3 eggs
3/4 cup heavy cream
2 tsp vanilla extract
1 1/2 tbsp. almond flour
Pinch of salt
For the crust, mix together all the ingredients and press into a 10 inch spring form pan and slightly up the sides. Set aside.
In a large mixing bowl, cream together the quark, butter and splenda until smooth and fluffy. Add each egg, one at a time, until fully blended. Mix in the heavy cream, vanilla extract, almond flour and salt, scraping down sides, until all mixed together.
Pour the cheese mixture onto the prepared crust.
Wrap the bottom of the spring form pan with tin foil. Place the tin foiled lined spring form pan into a shallow pan filled with 1 inch of water.
Bake in preheated 300 degrees F (150 C) oven for 1 hr 30 minutes.
Turn the oven off and let the cheesecake rest in the oven for 15 minutes. Remove from the oven and cool until it reaches room temperature, about an hour. Cover and refrigerate for several hours or overnight.
Use a knife on the edges of the cheese cake to prevent from sticking when releasing the springform pan. Cut and serve with your favorite sauce.
It was indeed quite tasty :) I liked it as it was, especially with the raspberry sauce to add a bit more sweetness because it wasn't as sweet as you might expect cheesecake to be.
ReplyDeleteLooks yummy. Happy belated anniversary!
ReplyDeleteKiki: I purposely cut back the sugar. I wanted the sauce to add the sweetness :)
ReplyDeleteThanks coffeegirl!
Oooh! That looks so good! Happy belated anniversary to you and your husband. Beautiful flowers! Lucky girl.
ReplyDeleteDelish. I love cheesecake! I have never tried quark in cheesecake but this post may have swayed me.
ReplyDeleteThat sounds lovely. and looks lovely too. What are the chances that your flowers coordinate with the dessert!
ReplyDeleteLately I'm always on the lookout for good g-f recipes, as one of my good friends has just had to start living that dream. So sad when I can't make my favorites for him anymore, but it's a good excuse to try new recipes! I'm a sucker for tangy, odd-cheese cheesecake (never liked the only cream cheese type), so this is definitely going in the "to-make" pile. Thank you!
ReplyDeleteLeQuan & cookbookcooks: Thanks!
ReplyDeleteBianca: I had heard of quark cheesecake before - also known as german cheesecake, so I was looking forward to trying it. Helps that the quark was on sale too! yippee!
Beth: Glad I can help :)