Ingredients 

Crust

• 1 1/2 cups graham cracker crumbs
• 6 Tbsp melted butter
• 2 Tbsp sugar

Filling

• 32 oz Rokeyroad Creamery Quark
• 4 large eggs
• 1 cup granulated sugar
• ¾ cup heavy cream or Rokeyroad whole milk
• 4 Tbsp cornstarch
• 1 ½ Tbsp vanilla extract
• ¼ tsp salt
• Zest of 1 lemon (optional, but recommended for brightness)

INstructions

1. Prepare the crust

1. Preheat oven to 325°F (163°C).
2. In a bowl, stir together graham cracker crumbs, melted butter, and sugar.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool slightly.

2. Make the filling

1. In a large mixing bowl, whisk together the quark, sugar, and eggs until smooth.
2. Add the cream (or milk), cornstarch, vanilla, salt, and lemon zest.
3. Whisk until the batter is silky and fully combined.
4. Pour the filling over the baked crust and smooth the top.



3. Bake the cheesecake

1. Bake at 325°F (163°C) for 55–65 minutes, or until:

• edges are set
• center has a gentle wobble

   2.  Turn off the oven, crack the door open, and let it rest                 inside for 1 hour to prevent cracking.

   3.  Remove, cool to room temperature, then chill in the                   fridge at least 4 hours (overnight is best).