I’m not the person with the biggest sweet tooth out there. To my big surprise, I’m making huge progress in that department. Nevertheless, I’ve got a big addiction to dark chocolate and cheesecake, especially cheesecake! After stumbling over Alpro’s vegan version of low-fat cottage cheese (here’s my review about it) by accident, my editor in chief and myself have been thinking about doing some baking experiments with the product. In today’s blog post I’ll share the first one of those experiments with you: vegan cheesecake brownies!
Before I stumbled over the soy version of “Magerquark”, which I’ll call soy quark (pronounced sɔɪ kwɑːrk) because it sounds cool and better than “soy low-fat cottage cheese”, I either had traditional German cheesecake, sometimes New York style cheesecake or when it was vegan with silken tofu.
I never really warmed up to the vegan versions of cheesecake I tried over the years. They tasted OK, sometimes they were rather nice, but they never came close to my favorite German style cheesecakes. (Neither in texture nor taste.) With the soy quark new possibilities arise and I am keen on seeing where this will lead to in the future.
Vegan Cheesecake Brownies
It was quickly decided to give the soy quark a go on cheesecake. As we also had all the ingredients ready for brownies we made vegan cheesecake brownies. We used the vegan cheesecake brownies recipe we already had in use and simply replaced silken tofu with soy quark. We were very curious to see how interchangeable the silken tofu and the soy quark would be and if texture and taste would be agreeable.
The preparation doesn’t take much time and overall this is an easy recipe suitable for every skill set. Ideally, you’d bake the brownies in a rectangular baking tin but we don’t own one and it wouldn’t fit into our oven anyhow. So we used a round pie dish for the vegan cheesecake brownies. They only look different but taste equally great, be it cut into rectangles or pie slices!
Overall replacing the silken tofu with the soy quark was easy and effective and can be recommended. What surprised me the most is that the soy quark showed it’s full potential when used in the cheesecake. Not only does the soy quark taste very good, but smell and texture are also very similar to low-fat cottage cheese.
One tip, though: try the cake warm and cold. You’ll notice that the soy quark tastes very different in both states (both are delicious). I’ll recommend you give the recipe a try. I’d love to get your feedback on this!