From the journal · Ingredients
Why we bake our cheesecakes with quark
How quark gives MISHA cheesecakes their fresh flavour, creamy texture and naturally higher protein content.
Quark is one of those quiet ingredients that changes everything: fresh, softly tangy and naturally rich in protein, without making a cheesecake feel heavy.
Creamy, but still light
Quark sits somewhere between fresh cheese and thick yoghurt. Its gentle acidity balances sweetness and helps a cheesecake taste clean and bright rather than overly rich.
That balance is especially lovely with fruit or salted caramel. The filling stays creamy while each flavour remains clear and distinct.
A little extra protein
Because quark is naturally higher in protein than many traditional cheesecake fillings, it adds substance as well as texture. Our cheesecakes are still desserts—made for pleasure first—but we like when an ingredient brings something useful too.
The MISHA way
We pair the quark filling with a gluten-free base and toppings made for contrast: seasonal fruit for freshness, chocolate for depth or caramel for warmth. The result is a cheesecake that is generous, balanced and made to be shared.
Better without gluten
Made for everyone around the table
Explore MISHA’s handmade gluten-free cakes and little pleasures, delivered across Zürich Tuesday–Saturday.
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