Gingerbread with Quark Cheesecake

Name: Gingerbread with Quark Cheesecake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons cinnamon; 170 grams cream cheese, softened; 1 large egg; 1 large egg yolk; 3 larges egg yolks; 118 milliliters all-purpose flour; 2 teaspoons finely grated fresh ginger; 1 teaspoons ground ginger; 8 servings Candied kumquats in syrup, sliced, for garnish; 118 milliliters light brown sugar; 0 teaspoons freshly grated nutmeg; 0 teaspoons salt; 355 milliliters 12 ounces quark or Greek-style whole-milk yogurt; 59 milliliters sugar; 6 Tbsps unsalted butter, softened; 1 Tbsp unsulfured molasses; 1 teaspoon pure vanilla extract; 0 teaspoons freshly ground white pepper; 59 milliliters whole milk; 1 Tbsp Cointreau or other orange brandy

Watching your figure? This vegetarian recipe has 339 calories, 8g of protein, and 20g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. A mixture of milk, cream cheese, whole-milk yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 27

Equipment you will use

Oven

Spray a 6-inch springform pan with vegetable oil spray. Wrap the outside of the pan tightly with foil and set it in a small roasting pan.

Ingredients you will need

Vegetable Oil

Wrap

Equipment you will use

Springform Pan

Roasting Pan

Aluminum Foil

In a medium bowl, using an electric mixer, beat the cream cheese and sugar at medium speed until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the quark and beat just until blended.

Ingredients you will need

Quark

Add the egg and egg yolks, one at a time, beating well between additions. Beat in the Cointreau.

Ingredients you will need

Cointreau

Egg Yolk

Egg

Pour the mixture into the prepared pan.

Equipment you will use

Frying Pan

Add enough hot water to the roasting pan to reach halfway up the side of the springform pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Roasting Pan

Bake for about 1 hour and 15 minutes, until the cheesecake is slightly jiggly in the center and set around the edge.

Equipment you will use

Oven

Remove it from the water bath and run a knife around the edge of the cake to allow it to settle in the pan as it cools. Cover and refrigerate overnight.

Ingredients you will need

Water

Equipment you will use

Knife

Frying Pan

Preheat the oven to 35

Equipment you will use

Oven

Butter and flour a 6-inch cake pan. In a small bowl, whisk the flour with the baking powder, ground spices and salt. In a medium bowl, using an electric mixer, beat the brown sugar with the egg and egg yolk at medium-high speed until light and fluffy. In a microwave-safe bowl, melt the butter in the milk. Stir in the molasses, fresh ginger and vanilla. In 3 alternating additions, beat the dry and wet ingredients into the egg mixture.

Ingredients you will need

Baking Powder

Fresh Ginger

Brown Sugar

Egg Yolk

Molasses

Vanilla

Butter

Spices

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Hand Mixer

Microwave

Cake Form

Whisk

Bowl

Scrape the batter into the prepared pan and bake in the lower third of the oven for 35 to 40 minutes, until springy.

Equipment you will use

Oven

Frying Pan

Let the cake cool in the pan for 20 minutes, then turn the cake out onto a rack. Turn it right side up and let cool completely.

Equipment you will use

Frying Pan

Using a serrated knife, carefully slice the rounded top off of the gingerbread cake to make it level. Invert the cake (cut side down) onto the cheesecake.

Equipment you will use

Serrated Knife