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Author Notes: Quark is the ultimate superdairy so why not pair it with the ultimate superfood - matcha! Unlike cream cheese, quark offers the benefits of high protein, low-fat, and half the calories. —Wunder Creamery
Makes 8" pie
For the crust
- 12 pieces biscuit part of Oreo Cookies, center scraped off
- 1/4 cup melted butter
For the filling
- 750 grams Quark, full-fat
- 1.5 cups Caster sugar (super fine sugar)
- 3 pieces eggs, room temperature
- dashes sea salt (optional)
- 3 tablespoons matcha powder
- 3-5 tablespoons hot water, for making matcha paste
- Preheat the oven to 350˚F. Bring a large pot of water (about 6 cups) to a boil for creating a "bain-marie". In the meantime, lightly spray or butter the bottom and sides of a 8-inch spring form pan; set aside.
- Make the matcha paste: Combine the matcha powder with the hot water and stir until it resembles a texture similar to tooth-paste.
- Make the crust: Place all the biscuit parts of the Glutino "Oreos" in a ziplock bag. Using a tall glass or a pin roller, crush the crumbs to get a ground coffee texture. Remove from bag and combine with melted butter. Using a bottom of a glass, press the crumbs into the bottom of a 8" springform pan tightly together and pop into the pre-heated oven for about 8 minutes. Once done, let cool and then wrap the bottom of the pre-crusted springform pan with aluminum foil, allowing for the foil to reach the top of the sides. Press the foil firmly around the pan to make sure it is fitted well. This protects the pan from absorbing the water.
- Make the filling: using a hand mixer or a whisk, whip up the quark so that it comes to a fluffier texture, about 2 minutes. Add in the sugar, continue stirring until well-incorporated. Drop in the eggs one at a time, incorporate each egg well before adding the others. Finally, mix in the matcha paste until the quark mixture is a beautiful milky green color.
- Using a spatula, gently pour the matcha cheesecake mixture on top of the Oreo crust that has been cooling off in the spring-form pan.
- Transfer the foiled springform pan into a 12 x 16” baking pan, and pour the boiling water into it to resemble a hot bath. The water should reach about half way up the sides of the cheesecake. Carefully transfer the cheesecake to the oven, and bake, on the middle rack, for 1 hour and 15 minutes, until the sides are set and the middle jiggles very slightly. After baking, remove the cheesecake from the water and set out to cool for 2 hours. Cover the cheesecake with plastic wrap and refrigerate for 6-12 hours. To serve, release and remove the side of the springform. Slice with a sharp knife, rinsing the knife with warm water before each slice.