Cheesecake Brandy

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

375 g quark (10% fat i.d. dr.)
150 grams sugar
250 ml whole milk
2 sachets vanilla sugar
1 bag lemon peel, grated (granules, e.g. Citro Back) or lemon sugar (corresponds to approx. 0 g)
200 ml vodka or grain

Instructions

The recipe and the information make about 1 liter of the cheesecake schnapps.
Combine the quark, sugar, milk, vanilla sugar and grated lemon zest. Mix with a whisk or mixer until a homogeneous and creamy liquid is obtained. Then fill into a clean, empty 1 l water bottle (important so that there is no bad taste!) Or another sealable (!) 1 l container. Finally top up with vodka or grain, toss and shake everything well.
At this point, the 1 l bottle still fits about 200 ml of alcohol, then it is full. More is also not recommended in order to keep the sweet cheesecake taste. The maximum amount is therefore approx. 200 ml of alcohol for a total of 1 l of the shot.
The shot is intended for direct consumption and can be produced at short notice. If stored in the refrigerator, however, it can be kept for a day in any case. Since the quark can settle, shake well before pouring out again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.