Cake & Dessert
Flumser Cheesecake
Swiss Quark Cheesecake
A creamy, fluffy cheesecake known for its delicate texture and a fine note of vanilla. A favorite with children and adults alike.
From Flums, St. Gallen
Zutaten
IngredientsMakes about 12 slices
Tick off ingredients as you go.
Nährwerte
Nutrition · per slice
| Energy | 864 kJ / 206 kcal |
|---|---|
| Fat | 10 g |
| of which saturates | 5.7 g |
| Carbohydrate | 22 g |
| of which sugars | 15 g |
| Fibre | 0 g |
| Protein | 6.5 g |
| Salt | 0.46 g |
Quark counted as half-fat quark.
Estimate for the original amounts, per slice. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).
Zubereitung
Directions- 1
Preheat the oven to 180 °C, top and bottom heat. Line a springform pan with baking paper and lightly grease it.
- 2
In a large bowl, mix the quark, sugar, vanilla sugar, lemon juice and eggs with a food processor until creamy.
- 3
In a separate bowl, mix the flour, baking powder and salt. Gradually add to the quark mixture and mix until smooth.
- 4
Fold in the melted butter and mix well.
- 5
Pour the mixture into the prepared pan and smooth the top.
- 6
Bake for about 45 minutes, until golden brown and a toothpick comes out clean.
- 7
Let the cheesecake cool in the oven with the door slightly open. Then remove it from the pan and let it cool completely on a wire rack.
- 8
Before serving, dust with powdered sugar and garnish with fresh berries if you like.
Tipp · Time
Preparation 20 minutes, baking 45 minutes.
Tipp · Serving
Serve with a spoonful of fresh cream or a fruity berry compote.
En Guete!
Bon appétit · Buon appetito · Bun appetit · Enjoy your meal
First published in the Arizona Swiss Society's Valley Echo newsletter, Spring 2025.
A bit of history
Geschichte
Where Flumser Cheesecake comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.
No historical record describes a cheesecake belonging to Flums in particular; this one came to us through the Valley Echo. The village itself has a long past. According to the Historical Dictionary of Switzerland, Roman building remains lie beneath the church of St. Justus, Bishop Tello of Chur mentioned Flums in his testament of 765, and the chapel of St. Jakob near Gräpplang castle holds the oldest Romanesque stained glass in Switzerland, from about 1180. Livestock, dairy and alpine farming have long shaped the local economy. The cake's key ingredient, quark, is a fresh cheese made by curdling pasteurised milk with lactic acid bacteria and rennet. Its name comes from a West Slavic word and appears in late medieval German as "twarc".
Sources
- Flums · Historisches Lexikon der Schweiz (HLS)
- Schweizer Quark · Swissmilk
- Quark · DWDS, Berlin-Brandenburg Academy of Sciences
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