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Fox Hill Quark Cheesecake with Strawberry Cranberry Compote


This rich, but not too rich, cheesecake features local quark cheese instead of the more traditional cream cheese

Fox Hill Quark Cheesecake with Strawberry Cranberry Compote. Photo: Dennis Evans

Recipe courtesy of Jennie Dobbs, Morris East


For the cheesecake:
  • 1/3 cup (80 ml) butter, melted
  • 1 1/2 cups (375 ml) graham cracker crumbs
  • 1 1/3 cups (330 ml) organic cane sugar
  • 2 1/2 cups (625 ml) Fox Hill Quark cheese
  • 1 vanilla bean, seeds scraped
  • 1 1/4 cups (300 ml) whipping cream
  • 1 package gelatine
  • 1 lemon, juiced
For the Strawberry Cranberry Compote:
  • 2/3 cup (160 ml) organic cane sugar
  • 1/4 cup (60 ml) water
  • 1 cup (250 ml) cranberries
  • 1 cup (250 ml) strawberries, sliced


For the cheesecake:
  1. Preheat oven to 350°F (175°C).
  2. Mix melted butter, graham cracker crumbs and 1/3 cup of sugar together.
  3. Press graham mixture evenly in a lined spring-form pan.
  4. Bake for 8 to 10 minutes, cool.
  5. With an electric mixer, with whisk attachment, whisk quark, the rest of the sugar and vanilla bean until the sugar has dissolved and is a smooth consistency.
  6. Whip the cream until soft peaks form.
  7. Melt the gelatin and lemon juice on low heat, and cool until just slightly above room temperature.
  8. Fold everything together until all ingredients are evenly combined.
  9. Place the cheesecake mixture on top of the crust. Set in fridge for about 3 hours.
  10. Slice cake, and top with the cranberry and strawberry compote.
For the Strawberry Cranberry Compote:
  1. In a small saucepan, melt sugar and water together.
  2. Add cranberries, and on medium heat cook for about 5 minutes, or until cranberries begin to pop.
  3. Add strawberries and continue to cook for about 5 to 6 minutes.
  4. Cool mixture.
This recipe was featured in the article C'est fromage!
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