8 or 9 inch springform pan or pie pan CRUST 8 oz Graham crackers or Nilla cookies crushed 2/3 cup Butter, melted1 1/3 cup SugarCinnamon— to taste Makes enough crumbs for a larger 10 1/2 inch springform pan.Be sure to reserve at least 1 cup of crumb mixture to use for a topping if desired. (Extra crumbs can be frozen and used at a later date.) Rub sides of pan with butter if you do not have a teflon coated pan for easy removal.Spread crumb mixture into pan- pat onto the bottom and up the sides.Bake 5-10 minutes at 325 for a crisper crust. FILLING 3 Eggs 1 pound Quark 1/2 cup White Sugar 1/4 cup Brown Sugar (or 3/4 cup of white sugar if you prefer) 1/16 tsp Salt 1/4 cup Flour (optional) Flavoring: 1/2 tsp Penzey’s Double strength Vanillajuice and zest of half a lemon or 1/12 teaspoons of almond extract
In a food processor or blender: Beat eggs with sugar until light. Add salt, vanilla and lemon or other extract for flavoring. Stir in flour if desired— (this was in my grandmother’s recipe — I think it was to help thicken the cream she used with the bakers cheese. I don't put it in because quark doesn't seem to need it and I want to keep the filling gluten free) Blend in quark until well mixed. Pour into the hot crust. Top with remaining cup of crumbs if desired.Bake 1 hour and then let sit in the open oven with the heat turned off for 1-2 hours to cool.