Kasemeister Creamery Quark, 1 lb tub

NOT available for shipping.  Only available for purchase in-store.

Made in South Dakota, this smooth and creamy, European-style fresh cheese is ideal for spreads, desserts, and cooking.

Quark Spread
• 1 lb. Quark
• 2.5 oz. Summer Sausage
• 1 tsp. Garlic Powder
• ½ tsp. Onion Powder
• 3 tsp. Sugar
• 2 tsp. Real Lemon
• ¼ cup Mayonnaise

Quark Ranch Spread
• 1 lb. Quark
• 2 tsp. Ranch Seasoning
• 1½ tsp. Sugar

Quark Garlic & Dill Spread
• 1 lb. Quark
• 2 tsp. Garlic & Dill Seasoning
• 1½ tsp. Sugar

Käsekuchen
German Cheesecake with Quark
• 4 Egg Whites
• ¾ cup Heavy Cream
• 4½ cups Quark
• 4 Egg Yolks
• ¾ cup Sugar
• ¼ cup Powdered Sugar
• ½ cup Corn Starch
• 4 Tbsp. Lemon Juice
• 1 Tbsp. Vanilla

Instructions:
1. Preheat oven to 350˚F.
2. Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside.
3. Separate eggs and set egg yolks aside.
4. Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set it aside.
5. Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk.
6. Carefully fold the heavy cream and then the egg whites into the batter.
7. Pour batter into a prepared springform pan.
8. Bake cheesecake for 60-70 minutes. When it starts turning too brown, cover with foil.
9. Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes.
10. Take cheesecake out of oven and let cool.
11. Cover and store cheesecake in the fridge for up to a week.
12. Serve with a side of whipped cream or fresh berries.