Smooth and creamy, this European-style fresh cheese is ideal for spreads, desserts, and cooking. Quark Spread • 1 lb. Quark • 2.5 oz. Summer Sausage • 1 tsp. Garlic Powder • ½ tsp. Onion Powder • 3 tsp. Sugar • 2 tsp. Real Lemon • ¼ cup Mayonnaise Quark Ranch Spread • 1 lb. Quark • 2 tsp. Ranch Seasoning • 1½ tsp. Sugar Quark Garlic & Dill Spread • 1 lb. Quark • 2 tsp. Garlic & Dill Seasoning • 1½ tsp. Sugar Käsekuchen German Cheesecake with Quark • 4 Egg Whites • ¾ cup Heavy Cream • 4½ cups Quark • 4 Egg Yolks • ¾ cup Sugar • ¼ cup Powdered Sugar • ½ cup Corn Starch • 4 Tbsp. Lemon Juice • 1 Tbsp. Vanilla Instructions: 1. Preheat oven to 350˚F. 2. Beat heavy cream to stiff peaks using a hand or stand mixer with the whisk attachment. Set aside. 3. Separate eggs and set egg yolks aside. 4. Beat egg whites to stiff peaks using a hand or stand mixer with the whisk attachment. Set it aside. 5. Add Quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium sized mixing bowl. Sitr to combine using a whisk. 6. Carefully fold the heavy cream and then the egg whites into the batter. 7. Pour batter into a prepared springform pan. 8. Bake cheesecake for 60-70 minutes. When it starts turning too brown, cover with foil. 9. Turn off oven, open the door a little, and let the cheesecake sit for another 10-15 minutes. 10. Take cheesecake out of oven and let cool. 11. Cover and store cheesecake in the fridge for up to a week. 12. Serve with a side of whipped cream or fresh berries.