Recipe: quark cheesecake with Dropshot

Love quark cheesecake and happen to also be a fan of the Dutch magical black drink with a licorice flavour? Hold your horses because here is the Dropshot quark cheesecake!

A quark cheesecake comes in many varieties. One that we at the editorial team really like is this Ottolenghi-style one with roasted apricots. We had never eaten one with Dropshot before, but what do you think: disgusting or golden? Either way, for the diehard fans of the Dutch cake and liqueur, this is definitely a combination to dream about.

How to make the Dropshot quark cheesecake

• Line the springform pan with a sheet of baking paper.
• Place the biscuits on a cutting board and crush them finely with a rolling pin.
• Put the crushed biscuits in a bowl.
• Melt the unsalted butter in a saucepan.
• Add the butter to the biscuits and mix well.
• Spread the mixture over the base of the cake tin and press the biscuit mixture down firmly.
• Place the base in the refrigerator for at least 10 minutes.
• Put the gelatine leaves in a bowl of water and soak them for approximately 9 minutes.
• Put the cream and sugar in a bowl and whip the cream until stiff.
• Pour the Dropshot into a saucepan and heat it. Tip! Do not let the Dropshot boil.
• Squeeze out the gelatine leaves and add them to the Dropshot one at a time.
• Stir the gelatine well so that it dissolves completely.
• Let the Dropshot cool thoroughly and add it to the quark. Mix well.
• Add the whipped cream to the quark and gently fold it together with a spatula.
• Spread the Dropshot quark mixture over the base.
• Place the cake in the refrigerator for at least 3 hours.

Read also:

• You have to try these Flügel cream puffs
• Recipe: Limoncello madeleines
• Make: French toast with Licor 43

Source and image: bouwhuis.com