Red Currant Quark Cheesecake

Labels: { , , , } | © 2013 |

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.
Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

  • 1 disc / 10-inch Chocolate chiffon cake
  • 12 Sheet gelatin
  • 200 g Red currants
  • 500 g 0.2% German Magerquark cheese
  • 200 g Sour cream
  • 50 g Caster sugar
  • 300 g Whipping cream
  1. Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
  2. Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
  3. Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
  4. In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
  5. Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants. | © 2013 | | © 2013 |


mjskit 7/8/13 06:10

Last year was the first time I bought red currents and what I made wasn't very successful. After seeing this beautiful cheesecake, you've inspired me to give current another try. Thanks!

Sue 7/8/13 07:27

Your cheesecake is gorgeous! It looks so creamy and smooth!

Unknown 7/8/13 08:12

Quark is not as popular here in the UK but it does sound and look very tempting. Lovely pics.

Rosa's Yummy Yums 7/8/13 08:21

Exquisite and refreshing! Quark tastes so good.



Lite Home Bake 7/8/13 09:22

Hi Angie, this is beautiful, it is reminding me of christmas already :)

violeta pasat 7/8/13 09:26

Omg!looks so good.I must say I have never tried quark but in combination with sour cream and whipped cream must be delicious.

Saucy Siciliana 7/8/13 09:58

Yummy, it is a masterpiece!

Julia | 7/8/13 10:02

Love recipes with currants! Especially because currants are so hard to find!

Awayofmind Bakery Hoiuse 7/8/13 10:12

Angie, the red currants is so pretty!! I love to have a bite on the cheesecake please :)

Rumana Rawat 7/8/13 10:16

Mmmmmm. Such a lovely pictures...

Ambreen (Simply Sweet 'n Savory) 7/8/13 10:34

What an amazing looking cheesecake! Looks really pretty!

Ely 7/8/13 10:35

Really wonderful: photos, colours, taste... You're amazing <3 <3 :D

Akila 7/8/13 10:35

Wow wow wow... What am amazing cheesecake... Just love it...

Tertúlia da Susy 7/8/13 11:18

Que delicia de sabores e que fotografia linda
Adorei :)
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:

Jasline @ Foodie Baker 7/8/13 11:22

Love the photos! This looks amazing!

Emma | Fork and Good 7/8/13 11:50

Quark is not easily available here, but this looks lovely. The colours are amazing. So vibrant!

Donna 7/8/13 11:59

Love the Quark Cheesecake component...light, and easily obtainable across the border in Switzerland!...Question...could the bottom portion be replaced with a different chiffon or type of light-color cake layer or ?....I have a husband who does not like chocolate and cheesecake...together! (I have no problem with this!)...Would an almond or vanilla riff on your chiffon do the trick?...

The groseilles are the lovely final touch...gorgeous images as per usual.

Sonia ~ Nasi Lemak Lover 7/8/13 12:16

can I exchange my strawberry cheese tart with you? yours look absolutely good too.

Unknown 7/8/13 13:11

Love the no-bake cheesecake and love that you're using currants! I think they're underused. Gorgeous photos too!

Ashley 7/8/13 13:32

I've never heard of quark before - I'm intrigued! This came out beautiful - love all that red color!

Sam Hoffer / My Carolina Kitchen 7/8/13 14:22

How gorgeous and beautifully styled. I (blush) don't think I've ever seen fresh currants.

hemalata 7/8/13 14:36

Fabulous cake, looks great.

Angie's Recipes 7/8/13 14:46

@Donna Sure, Donna, use your favourite cake cookie crust will work great too.

Minty's Kitchen 7/8/13 14:47

Oh look at those gorgeous red currants, just like little gems. Your cheesecake look so elegant.

By the way, thanks for dropping by my humble blog. Appreciate your comments.

great-secret-of-life 7/8/13 15:19

perfect treat to start the long weekend

Tessa @ Feral Kitchen 7/8/13 15:30

What a gorgeous cheesecake! I love the bright red currants! Have a great day Angie!

Gina Stanley 7/8/13 15:55

Why Angie my dear you must have known my birthday was coming up and that I would sure like something like this. I love the look of those little red currants, I wish we had quark, wonder if Ricotta would be a good sub? Hope you are having a good week.

Anonymous 7/8/13 16:08

how we wish we got some red currants...this cheesecake looks so adorable and elegant....delicious dessert :-)

Jeannie Tay 7/8/13 16:15

Lovely and healthy, I like a lot:D Of course quark is not easy to find here, so I can only drool over your photos!

lena 7/8/13 17:18

oh angie, this is so gorgeous! i want it too!

Unknown 7/8/13 17:32

This is such a gorgeous cheesecake. I love that its sitting on a chiffon base. And those red currants make it extra lovely.

Sokehah cheah 7/8/13 17:41

This cheesecake of yours is simply awesome, never heard of Quark cheese before and those cute little red currants are so pretty.

Abbe@This is How I Cook 7/8/13 17:50

Angie, the photos are gorgeous. Quark and currant might be a hard one to find around here but this recipe sure makes me want to try!

Tricia @ Saving room for dessert 7/8/13 17:59

You inspire me! This is so beautiful and thanks for the explanation of the Quark Cheese. The currants are gorgeous - absolutely dreamy. The photos are fantastic - I've said it before but will again - please sign me up for a copy of your first cookbook!

Koko 7/8/13 18:10

Loving the use of quark in this! Much less fat! I think the sweet and tart balance would be perfect, too!

Pam 7/8/13 18:42

Your food is always so beautiful! It looks amazing.

Anonymous 7/8/13 19:08

You are certainly the cheesecake queen, let me tell you! Congrats, Angie! What a truly wonderful & pretty cheesecake creation!!! Woehoe!!!! My mom will love this! She loved redcurants a lot!

Finla 7/8/13 19:23

Looks beautiful and so yumm and love the color of the berry

[Reply] 7/8/13 20:23

wondefful cake n beautiful cliks..tempting cherries:)

Gloria Baker 7/8/13 20:24

I love this look absolutely beautiful! Love red currants!!

Rosita Vargas 7/8/13 23:19

OMG..Angie su se ve torta muy hermosa_genial adoro las grosellas,hugs,hugs.

Anonymous 7/8/13 23:28

That is a gorgeous cheesecake Angie! I haven't had currants in years. I remember the tartness and I loved them. I hope I can find some here or I may have to order some online. I forget how much I enjoyed them. Thanks for bringing that memory back :)

Priya Suresh 7/8/13 23:38

Omg, such a gorgeous cheesecake, love to have a slice.

Alida 7/8/13 23:57

Wow! This is so inviting! I love that you have used quark. It is a very good cheese for this type of cake.
A beautiful summer dessert.

Unknown 8/8/13 01:30

Oh man, how I wish we could get quark here. I've had it in Germany and loved it! This looks so pretty and delish Angie!

Liz That Skinny Chick Can Bake 8/8/13 02:26

Just stunning, Angie! I wish I could get gorgeous red currants like yours around here...I'll have to make due with raspberries.

The Yum List 8/8/13 03:45

I just learned about quark recently. Your cake looks beautiful.

SavoringTime in the Kitchen 8/8/13 03:45

I remember picking red currants with my mother when I was a kid :) This brings back great memories. What a beautiful cheesecake, Angie!

My Kitchen Stories. 8/8/13 03:59

Angie they are just such beautiful pictures. Quark is very readily available now in Australia so thatb makes this even more tempting for me to make

Mother Rimmy 8/8/13 04:17

My coworker introduced me to quark a few years ago. I'd forgotten all about it until your post for this lovely cheesecake. The currents add a lovely color. I can't say I have those readily available, but I'd been strawberries or blueberries would work.

Terra 8/8/13 06:04

When I opened this post, my first thought was gorgeous! I am in love with your photos......and now I need to try Quark someday soon! Beautiful, Hugs, Terra

Anne ~ Uni Homemaker 8/8/13 08:29

What a pretty cheesecake. Looks absolutely scrumptious! Can I have a big slice? ;)

Anonymous 8/8/13 10:15

You could frame these exquisite painting for your kitchen wall Angie.
:-) Mandy xo

Kit @ i-lostinausten 8/8/13 11:09

Delicious & seasonal cheesecake . Great summery treat indeed!

Beth 8/8/13 11:55

What a beautiful dessert! It would be nice and light for the summer, but I think it would be perfect at Christmas too.

jasna varcakovic 8/8/13 12:00

The cheesecake looks very beautiful with it's contrasting colours. Quark cheese is something I'm used to, but not easy to find here (Australia)...I usually buy ricotta and add some lemon juice to it.

Barbara Bakes 8/8/13 12:10

Love the contrasting colors. It's beautiful.

Kathy 8/8/13 12:43

Absolutely stunning cheesecake, Angie! I have never seen quark in my markets. Is it similar to cream cheese? Your photos are utterly gorgeous!

Kiran @ 8/8/13 13:47

Stunning. In fact, so stunning that I can't imagine digging into it :D

Stephanie @ henry happened 8/8/13 15:31

this looks beautiful! the berries are the perfect pop of color to such a work of art :)

TasteHongKong 8/8/13 17:26

It is easier to get fresh raspberries or blueberries here, but not red currants. This just make me fantasize ... having it as my dessert now.

Mr. & Mrs. P 8/8/13 17:39

Beautiful!!! Currants are not that easy to find in Miami.... Would love to make this..

Monica 8/8/13 18:09

What a pretty looking cheesecake! Looks very tempting!

Karen (Back Road Journal) 8/8/13 18:49

What a pretty cheesecake. I see quark at breakfast buffets when we are traveling in Germany and Austria but have not tried it as I usually enjoy the blue cheeses that they make. When we head back this fall, I must try it.

kitchen flavours 8/8/13 19:01

A lovely cheesecake! And the red currants looks so good with the cake. Wish we could get red currants over here!

Mary Moh 8/8/13 21:19

Oh wow....beautiful cheesecake! And Christmassy too :D I just love it!

Evelyne CulturEatz 8/8/13 22:09

This looks like an amazing cheesecake. Unusual to see delicious quark and redcurrants are a rare treat.

Paula @ Vintage Kitchen Notes 9/8/13 02:32

It´s so festive looking Angie! We never get fresh currants here, but we a most wonderful soft cream cheese. Another berry will have to do.

Reeni 9/8/13 03:42

This is so pretty Angie! It reminds me so much of Christmas! What an irresistible combo!

This Life Of Bliss 9/8/13 04:03

Angie, I love-love-love currants! Your pictures look amazing, the cheesecake makes my mouth water! The strange thing is, I was never able to find currants here in the US. They just don't have them... :(

Dawn @ Words Of Deliciousness 9/8/13 04:51

Yum, your cheesecake looks amazing!!

Cass @foodmyfriend 9/8/13 04:54

Red currants are so beautiful. I love how you can see through them. Like they are little jelly beads. Such a great combo in the cheese cake Angie :)

Elisabeth 9/8/13 05:53

Angie, your Quark Cheesecake with the pretty little gems...the currants are so amazing and over the 'top' heavenly yummy! Unfortunately, we can't get currants here in S. Florida, but for the quark cheese, I'm pretty sure that the organic markets have them. Love the recipe and the superb photos, as well!

Blackswan 9/8/13 10:04

Is X'mas near?? Seriously, this reminds me of X'mas, Angie! Love those red currents, & the whites remind me of snow too :) Another awesome bake!

Unknown 9/8/13 14:30

I love that the base of this is a chocolate chiffon cake! What a great way to make a cheesecake even more amazing!

Jean | 9/8/13 15:14

Angie, lovely! I lovelovelove red currants but rarely see them in the markets here; and when I do they are extremely expensive. But for a special occasion ...

Reni 9/8/13 16:36

Looks so perfect and delectable ! Amazing clicks ! Though I've seen quark in all the super markets,I've never used it..time I tried it out,the cheese cake looks real tempting :)

Cristina 9/8/13 16:41

Really beautiful cheesecake, Angie. I enjoy learning about new foods and you've introduced me to quark! Luv those red currants. Currants aren't as easy to find here hence I tried growing it, but it's seen better days.

Have a lovely weekend! :)

Cooking Quidnunc 9/8/13 20:17

This is so beautiful, great job on this recipe!

Kaś 9/8/13 20:57

so lovely!!! must taste so goog :)

[Reply] 9/8/13 22:33

This looks fantastic. Never used currants before and they look so yummy and delicious. I will look for them next time I go food shopping!!

Rachel Cotterill 10/8/13 09:54

This looks wonderful. I haven't tried using quark.

CQUEK 10/8/13 15:26

gosh ... please give me 2 slices

Daniela Grimburg 10/8/13 16:38

Mmh, this dessert looks so yummy!
I love the taste of Quark, it's refreshing and light, just perfect for summer.

Sanjeeta kk 10/8/13 18:42

Awee....what gorgeous those vibrant red currents. You are a fabulous cook and equally wonderful photographer, Angie!

Kiersten @ Oh My Veggies 11/8/13 01:08

I saw quark for the first time at the grocery store a few weeks ago--I was excited because I recognized from your blog! :D

chow and chatter 11/8/13 01:57

this looks wonderful love currants don't see them much here

Catherine 11/8/13 07:27

Dear Angie, What a beautiful cake. You are and artist. This cheesecake would be beautiful for Christmas too. Blessings dearest. Catherine xo

Ana Regalado 11/8/13 11:49

What a gorgeous cheesecake , Angie ! I wonder if some shops here sells quark :D

What's Baking?? 11/8/13 13:19

Tempting cheesecake, Angie.

Ann Jones 11/8/13 13:51

I love the bright berries on top, very pretty! This looks like a great recipe for a party!

Ilke 11/8/13 14:04

Angie, it looks so festive. I love the look of red currants but I have never seen them here in the SC! For the cheese, since there is gelatin in the recipe, I guess it would be more like ricotta cheese here. Will try sometime and see if it holds up.

Alice 11/8/13 16:31

oh Angie, this is not only delicious but also pretty looking! :)

Soni 11/8/13 18:42

Oh this cake is calling my name Angie!!I love the currants in here and your pics are absolutely droolworthy!!Gorgeous!

My Inner Chick 11/8/13 23:00

Lush beautiful presentation.
Love the colors! X

lisa is cooking 12/8/13 00:45

The bright red currants look great with the white cheesecake! I'd love to have this for dessert today.

Karen Harris 12/8/13 01:16

I adore red currants and don't get nearly enough of them since leaving England. I can just taste the sweet/tart flavors of this cake. Love the combination of flavors.

Amy 12/8/13 05:27

This redcurrant cheesecake is so elegant and stunning. I love how easy it is to prepare. Love that you use a chiffon cake as the base and not cookie crumbs. I always enjoy softer texture with cheesecakes. :)

Anne@FromMySweetHeart 12/8/13 05:33

Angie....Oh those red currants are so pretty and dainty! I've yet to try quark...but it looks like it's perfect for this beautiful and creamy cake.

Shirley 12/8/13 05:41

So beautiful! I like that it has a base of chocolate chiffon cake. Love cheesecake, and I've never tried quark but I want to.

Amelia 12/8/13 08:38

Hi Angie, very gorgeous and stunning cheesecake. Too beautiful to be eaten but I sure love to have a slice... to go with coffee. :)

Best regards.

Anonymous 13/8/13 12:50

I made your cheesecake already 2 times , once for my mom & dad & they both loved it so much,...And then once for me & my husband & his family!! We all devoured this lovely cheesecake creation instantly! ;) xxx

Kitcheninspirations 13/8/13 15:29

I'm usually not much of a lover of unbaked cheesecakes, but this one does look tempting. It's pretty amazing that you choose red currants too, because on my blog I just posted a recipe for Hot and Sweet Red Currant Jelly!
By the way, I am still having trouble leaving a comment using my iPhone, the keyboard will not pop up when I want to sign into Google. But it's also doing this on another Blogspot blog so it's not unique to your blog, but it is a Blogspot issue.

pepper bowl 13/8/13 17:21

Wow!! I love those cute looking cheese cake!!!

Vicki Bensinger 13/8/13 18:47

This is beautiful! It looks like Christmas on a plate. Nice recipe!

grace 15/8/13 12:14

the cake on the bottom is a neat twist! this is a most creative cheesecake, angie--nice job!

Tammy 15/8/13 21:10

Angie, this cheesecake looks must be the colors because this gets me all revved up for the holidays.


tigerfish 16/8/13 01:27

I have not heard of German Magerquark cheese - is it some kind of cream cheese?

Roz | La Bella Vita Cucina 16/8/13 02:49

This has to be one of the most beautiful cheesecakes EVER, Angie! I love how you garnish and decorate your recipes; simply eye candy! Pinning!!!


Amy (Savory Moments) 16/8/13 12:50

Wow Angie, this looks insanely delicious and so pretty, I'm going to need to bookmark it for next year. My father-in-law has currant bushes, but they are gone now....

MunatyCooking 17/8/13 19:43

Chocolate and cheesecake on top, this is a must try! Looks gorgeous :)

Veronica Miller 19/8/13 08:52

Those red currants are so pretty! I've never seen them here in the states, but they make that cake so delightful.

Rosita Vargas 19/8/13 20:47

Un pastel muy tentador y bonito un buen regalo para mi cumpleaños en agosto,hugs,hugs.

Pasta-recipes 5/9/13 09:14

I love cheesecake, I have a lot of good recipes for cheesecake. And such amazing cheesecake I have not seen.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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