Today is national cheesecake day so I felt it was necessary, mandatory in fact, to make a cheesecake. I found this fabulous idea by Lyuba at “Will Cook For Smiles” so I couldn’t wait to try it out and adapt the idea to my favorite Quark cheesecake recipe.
I enlisted Lindsey on her last day with us to help me out. Lindsey made the crust while I made the filling. According to Lyuba’s directions, you make an extra thick graham cracker crust, then top it with a layer of mini chocolate chips and a layer of mini marshmallows, then pour the filling over the top. Once Lindsey had the crust ready, I poured in my batter. Now is when I need to mention that Quark cheesecake batter is much thinner than a cream cheese batter. As soon as I poured the batter on the little mini marshmallows they began to pop up to the surface. Lindsey ran to grab a straw and began a rather hilarious game of “whack a mole” or “whack a marshmallow” to be more exact. It was a losing game, no matter how fast she pushed the marshmallows down, two more popped up to take its place. I tried cooking it anyway and ended up with a layer of burnt marshmallows on top. I dumped it and started over the next day without the marshallows on the crust. This time it worked beautifully!
Spray an 8×3 inch cake pan with cooking spray, line the bottom only with parchment and spray the parchment. Or if you prefer, use a greased springform pan wrapped in aluminum foil.**
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
Spread mini chocolate morsels evenly over the bottom.
Preheat the oven to 325̊F Put half of the Quark (12 ounces), 2/3 cup sugar, and 1/3 cup cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about three minutes. Scrape down the bowl and add remaining Quark, beat well. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, and beating well after each addition. Beat in the cream just until blended, do not overmix. Pour into prepared crust.
Place the cake pan in a shallow pan (I use a 10×2 inch cake pan, you will need something larger if you are using a springform pan) and place it on a low rack of the oven. Fill the shallow pan with hot water, about one inch up the sides of the cakepan to form a water bath. Bake 1 1/2 hours then turn off the oven and leave the oven door partway open, I like to use a wooden spoon to prop the door open. Leave the cheesecake in the oven 30 minutes or until the center is set. Remove the cheesecake from the water bath and transfer to a wire rack. Let cool for at least two hours then refrigerate 2 hours or overnight.
Once the cheesecake is cooled, run a sharp knife around the edges to loosen from the pan. Place a plate upside-down over the pan and while holding the pan and plate, flip them upside down. The cheesecake should slide out onto the plate, if not, give it a gentle tap to loosen it. Remove the pan and the parchment, place a serving plate upside-down on the crust and while holding both plates, flip everything over.
Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
Cool cheesecake completely, cover gently and refrigerate until ready to serve.
**I do not like springform pans so I developed this method that I love. Feel free to use whichever pan you prefer…I won’t judge.