Cheesecake - quark soufflé, passionfruit & linseed oil in corner

The fluffiest cheesecake

Listen up all you cheesecake lovers, today I want to show you the lightest and most distinctive version of this common cake. A perfect desert or simply comfort food for a cold and rainy Sunday. As the third season takes place here in Berlin I really wanted to come up with a warm and cosy recipe that everybody feels connected to. So going back in time, led me to my first á la carte position, where we had a special soufflé setup for two on the menu. This recipe was definitely the one we used to serve most. Maybe quark is just a German thing.


The soufflé itself is one of the masterpieces for a pastry chef. It is fragile, takes a while to cook and if you fail, it will take some time for the second try, until the guest get served. That might be the reason why you can not find it on many menus out there. No need to be afraid now…I can assure you, no magic needed for this recipe.

linseed oil in jar from above
two passion fruits
three white eggs
dehydrating quark in a towel
stiff egg white on whisk
quark soufflé before baking

Quark Soufflé, Passion Fruit & Linseed Oil

For 4 Persons

Quark Soufflé:

250 g Quark
3 pc Egg Yolks
1 Lemon Peel
3 pc Egg Whites
30 g Sugar
Salt to Flavor


2 Passion Fruits
4 tbsp Linseed Oil

1. For the soufflé, cover a bowl with a kitchen towel and put in the quark. Now close it, tie it up and hang it in your fridge for one night to allow the quark to get dry and get rid of the whey. The next day melt a bit of butter and brush out your soufflé cocottes with it. Now put in a bit of sugar to cover the surface. Afterwards beat up the egg whites, sugar and salt until stiff but still creamy. Take the quark out of the towel, add the egg yolks, lemon peel and carefully fold the egg whites under the quark.

2. Preheat the oven to 175°C and pour some hot water in a baking tray. Now fill your cocottes with the mix for 2/3. and put it on the tray with the water. Bake it for 20 min.

3. Meanwhile cut the passion fruits in halves and scrape it out. Arrange it on a plate and drizzle some linseed oil on top. Once the soufflé is cooked, overturn it on the fruit. To finish sprinkle some powdered sugar on top.

quark soufflé, passionfruit & linseed oil top shot

Quark Soufflé, Passionsfrucht & Leinöl

Für 4 Personen

Quark Soufflé:

250 g Quark
3 Eigelbe
Zitronenabrieb von 1 Zitrone
3 Eiweiss
30 g Zucker
Salz nach Geschmack


2 Passionsfrüchte
4 EL Leinöl

1. Für das Soufflé, eine Schale mit Küchentuch auslegen und den Quark hinein geben. Das Tuch schließen, zubinden und für eine Nacht in den Kühlschrank hängen um trocken zu werden und die Molke auslaufen zu lassen. Am nächsten Tag etwas Butter schmelzen und damit die Souffléförmchen ausstreichen. Nun Zucker einfüllen und wieder ausleeren, sodass die Oberfläche  gezuckert ist.  Danach das Eiweiss mit Zucker und Salz cremig aufschlagen. Jetzt den Quark aus dem Tuch nehmen und mit Eigelb und Abrieb vermengen. Dann vorsichtig den Eischnee unterheben.

2. Den Backofen auf 175°C vorheizen und etwas heißes Wasser in ein Backblech gießen. Nun die Förmchen zu 2/3 mit Soufflémasse füllen und für 20 Min. backen.

3. In der Zwischenzeit die Passionsfrüchte halbieren und auskratzen. Die Frucht in einem Teller anrichten und darüber das Leinöl geben. Ist das Soufflé fertig gebacken, wird es auf die Frucht gestürzt und mit Puderzucker bestäubt.

quark soufflé, passionfruit & linseed oil top shot right
quark soufflé, passionfruit & linseed oil top shot right
quark soufflé, passionfruit & linseed vertical

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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