Mini quark cheesecakes with shortbread crust and fresh berries

Ingredients

Method

For the shortbread crust:
• 120 g Woolworths shortbread biscuits, crushed
• 3 T butter, melted
For the cheesecake filling:
• 500 g Woolworths quark
• 3 free-range egg yolks
• 1 T all-purpose flour
• 1 t vanilla paste
To serve:
• icing sugar, for dusting
• fresh berries

Method

Ingredients

Method 

1 Prepare the crust: Preheat the oven to 170°C. Line a muffin tray with paper muffin cases.
2 Mix the crushed Woolworths shortbread biscuits with the warm melted butter until the mixture resembles damp sand.
3 Spoon 1 tablespoon of the crust mixture into the base of each muffin case and press down lightly with the back of a spoon to compact.
4 Make the filling: In a bowl, whisk together the quark, egg yolks, flour and vanilla paste until smooth.
5 Spoon the cheesecake mixture over the crusts, filling each muffin case almost to the top.
6 Bake for 10–12 minutes until the cheesecakes are just set around the edges but still slightly soft in the centre.
7 Cool in the tin for 10 minutes, then transfer to a wire rack.
8 Dust with icing sugar and serve with fresh berries.

Cook’s note:
For a firmer set, chill the cheesecakes for 1 hour before serving. They also freeze beautifully – thaw in the fridge and top with fresh berries just before serving.

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Videography: Kaylene Sauls

Photography: Shavan Rahim

Recipes and production: Bianca Strydom

Food assistant: Bianca Jones

Quark, Woolworths’ new dairy dessert, is like a super creamy cross between yoghurt and cream cheese. It’s smooth, versatile, packed with live cultures and even comes in a few flavours: plain, strawberry and vanilla. Use it in desserts, smoothies, sauces… or just enjoy it straight from the tub. It’s preservative-free, RBST hormone-free, and contains live bifidobacterium cultures.