If you're looking for a healthier cheesecake then this mango cheesecake with quark is perfect! A chocolate chip biscuit base topped with a light lower fat, lower sugar fruity topping, it's a delicious sweet treat!
I only recently discovered the benefits of quark and just how good it can be as an alternative to yogurt or cream cheese. It's low in fat, high in protein and with a mild flavour that makes it perfect for baking. I used to eat it years ago when I lived in Germany and I developed this apple, cinnamon and quark breakfast bowl inspired by my memories of that time.
Cheesecake: The Most Popular Quark Recipe
Recently I hosted a book giveaway and I asked what recipes my readers would like to make most with quark and the top choice was a cheesecake! Therefore it seemed only natural that I share one of the cheesecake recipes from the book, The Ultimate Quark Guide and Cook Book.
The book is by The Queen of Quark and you can find loads more recipes and inspiration over on her site as well as get a couple of free ebooks!
Why did I make this mango cheesecake?
I chose to make the mango cheesecake as mango is one of my favourite fruits. Also, it sounded lovely and light and was easy to make too!
How did I adapt the recipe?
I adapted the recipe by adding extra biscuits to the base as I didn't seem to have quite enough. Probably because I used a 20cm tin but should have used a smaller one to have a deeper cheesecake. I also added a tiny amount of vanilla extract as I think it improves the flavour. However, feel free to leave that out.
The original recipe was decorated with coconut which I also missed out. However, I think a scattering on the top would give a lovely Caribbean flavour! Maybe with some rum extract instead of the vanilla to give it an almost tropical taste?
What did I think of this baked mango cheesecake?
I really liked this cheesecake. The biscuit base was delicious with it's slightly chocolate flavour. The topping was very light and fruity and not too sweet. I don't have a very sweet tooth but I think if someone does have a sweet tooth they may prefer it with a little more sugar in.
With some cheesecakes you feel quite full after eating a slice but I definitely didn't get that feeling with this one. For me, that is definitely a good thing.
Can you adapt this cheesecake?
If you want to make a traditional cheesecake base then you can use digestive biscuits instead. If you don't want to put mango in the topping, then just put the mango on top of the cheesecake. Why not use a different fruit too? I think it would work well with blueberries.
How to stop a baked cheesecake from cracking
I baked my cheesecake in a water bath to help prevent it cracking on top. Baked cheesecakes are notorious for cracking on top and although it doesn't affect the flavour, it doesn't always look so good!
To bake the cheesecake in a water bath just wrap 2 layers of aluminium foil around the bottom of the cheesecake so no water can get in. Place the cheesecake in a deep baking tray and fill it with about 2cm of water.
It's then important to let the cheesecake cool in the oven so it cools slowly. I open the door a crack but then drape a tea towel over it to help stop draughts getting in.
When it's completely cool you can take it out and put it in the fridge.
Mango Cheesecake with Quark
- 70 g butter
- 180 g chocolate chip cookies
- 300 g quark
- 45 g low fat yogurt
- 70 g sugar
- ¼ teaspoon vanilla extract optional and not in the original recipe
- 3 eggs
- 85 g mango diced
- Preheat the oven to 160C
- Put the cookies in a plastic bag and crush them with a rolling pin. Alternatively use a food processor.
- Melt the butter gently in a saucepan. When it has melted stir in the crushed cookies.
- Grease a 20cm tin and line the bottom with baking paper.
- Put the crushed cookie mixture into the bottom of the tin and press down with the back of a spoon.
- Take a large piece of tin foil and place the cake tin in the middle. Wrap the foil up the sides so that the tin can sit in a water bath without water leaking into the cheesecake. I use two pieces of foil to be extra sure it doesn't leak.
- Put the quark, yogurt, sugar, vanilla and eggs in a bowl. Beat together until smooth. Stir in the mango pieces
- Pour the cheesecake filling into the cake tin.
- Place the cheesecake into a deep baking tray. Put about 2cm of water in the tray. I use hot water from the tap.
- Bake in the middle or lower half of the oven for 50 minutes. If it looks risen and set around the outside but still wobbly in the middle it is ready. Turn the oven off and open the door just a crack and leave it to cool for at least an hour.
- Put it in the fridge and leave for at least 4 hours.
More Cheesecake Recipes
Why not try my chocolate cheesecake dip? Or one of these recipes:
Places I'm sharing this recipe
Cook Blog Share hosted by Eb at Easy Peasy Foodie