Here’s a delectable fusion of two classic desserts. If you are serving this to company, the cheesecakes can be made a day or two ahead to save time.
Preheat the oven to 350°F
Using an electric mixer fitted with the paddle attachment, beat 1 1/2 cups Quark, 1/2 cup sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining Quark, beating well.
Increase the mixer speed to medium and beat in an additional 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Fold in the heavy cream just until completely blended. Be careful not to overmix! Gently spoon the batter into ramekins or oven save bowls. The number of ramekins will depend on their size.
Place the ramekins in a large shallow pan and place on the center rack of the oven. Gently pour boiling water into the pan so the water level reaches halfway up the ramekins.
Bake until the top is light gold, and the center barely jiggles, about 45 minutes to an hour. The cooking time will vary depending on the size of the ramekins. Carefully remove the ramekins from the water bath, transfer to a wire rack, and let cool undisturbed for 2 hours. Then cover loosely with plastic wrap and refrigerate for 3 hours or up to two days.
Remove the cheesecakes from the refrigerator for at least 20 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the cheesecakes and spread evenly on top (feel free to adjust the amount depending on how thick you like it). Using a torch, melt the sugar and form a crispy top. Allow the cheesecakes to sit for at least 5 minutes before serving.