Sunday, May 3, 2015

Blueberry Kvarg Cheesecake Recipe

Blueberry Kvarg Cheesecake

The blueberry kvarg I used had blueberries already mixed with the kvarg. The kvarg contained 0.2% fat, compared with over 30% for regular cream cheese. Considering the significantly lower fat content, I expected the texture and taste to be quite different. It wasn’t, which was a pleasant surprise. Perhaps the difference in taste would be noticeable for unflavoured or vanilla cheesecake.

As another added plus, kvarg is cheaper than cream cheese. So if you are looking for a low fat cheaper alternative for your cheesecake, kvarg is worth considering.

500 g blueberry kvarg
2 large eggs
50 ml sugar
2 tablespoons flour
1 teaspoon vanilla extract
¼ teaspoon salt

1 cup coconut oil graham cracker crumbs (or regular graham cracker crumbs)
2 tablespoons butter, melted
1 tablespoon sugar

1.      Line the base of a 20cm-round springform tin with baking paper.
2.      Add melted butter to the cracker crumbs and sugar. Mix well, place in the baking tin and flatten. Bake at 150°C/350°F for 5 minutes.
3.      To make the filling, cream kvarg, sugar, eggs, flour, vanilla and salt with a whisk until the mixture is smooth.
4.      Pour batter over the base and bake at 160°C/325°F until the centre is almost set, about 40-50 minutes.
5.      Remove from oven and run a metal spatula around the rim of the pan to loosen the cheesecake. This helps prevent cracking. Let the cheesecake cool for about 20-25 minutes before covering and placing in the refrigerator. Refrigerate for 4 to 6 hours or overnight before serving.

Blueberry Kvarg Cheesecake


  1. Is "kvarg" the equivalent of "tvarog"? Though it sounds a bit like "quark", which is a mixed "tvarog"... Interesting that it's sold already with fruit content... A bit like a fruit yogurt. Anyway, I'm really happy to see you make a cheesecake with real natural product, not some industrially fattened bland stuff ;-) (I think I hate Philadelphia as much as margarine ;-) ). Your cheesecake looks beautiful!

    1. I think kvarg and quark are the same. Tvarog, or tvorag - not sure if its the same. There is also kesella in Sweden, which might be same as kvarg. Kvarg is slightly softer than cream cheese. And to add to the confusion, you can also buy kvarg yogurt. I haven't tried it.
      Its usually sold without flavours, but I recently started seeing flavoured version. Even cream cheese is coming in flavours.

    2. Haha! Excellent! The world of fresh cheese products and similar stuff is endless...

  2. No sure what kvarg is but will look for it. Blueberries are the best and say SUMMER, great treat!

  3. 3 Studies PROVE Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually kill fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical magazines are sure to turn the traditional nutrition world around!


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