The dessert shown in the above images evinces a very good skill.
I made my first Quark cheesecake in 1989. (It was a chocolate-amaretto version.) Quark (aka Quarg or Kvarg) is a fresh cheese in the sense that it hasn't been matured for any length of time. It's made from skimmed milk that's been soured by the addition of a culture. It has a smooth & creamy consistency that belies the low-fat content, which is in the 2% to 10% range. Quark originates in Germany. It's a cottage cheese made, originally on farms, from surplus milk from which the cream has been skimmed.
According to Battistotti, Bottazzi, Piccinardi, & Volpato (authors of "Cheese: A Guide to the World of Cheese & Cheesemaking"), this "soft, acid-curd cheese...is most often eaten with fruit or vegetables and salads."
1 lb Quark
3/4 cup granulated sugar
4 large free-range eggs
1.5 fl. oz. Amaretto di Saronno
1/2 tsp. pure almond extract
3 oz. semisweet chocolate (or carob) chips
1 fl. oz. light cream
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina