First whip the cream until stiff. Then mix the quark with sour cream, salt and sugar in a bowl. Please take enough salt that it is almost too much, because most of the whey that runs off washes it out again!
Chop one to two handfuls of walnuts. (Depending on your preference, coarse or fine, I personally prefer it a little bit more biting ) Now add the nut pieces to the quark-sour cream mixture, stir and carefully fold in the whipped cream.
Whipping the cream makes the cream cheese nice and fluffy.
Now comes the special trick for everyone who doesn`t have a Tupperian sieve server: You take a couple of coffee filters, cut off the solid sides and unfold them. Moisten a little with water (hold briefly under the tap is enough). Now all that`s missing is a noodle sieve, which you line with the damp coffee filters and put in with the mass! Place a deep plate under the sieve so that the whey does not drip over everything. Leave to stand overnight at room temperature, preferably cover with a cloth so that no foreign bodies or blackheads can get into the cream cheese.
After 12 hours it can then be transferred to sealable cans. A bit of whey can still settle, however, which is completely normal.
You can try it now, but the cheese tastes best when it has matured for at least 2 days.
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