Some people try to pass no-bake-quark-jelly as cheesecake, I assume that's what you mean because it is, in fact, soft and icky and has a texture of a jelly that's too ashamed to admit its identity. Unfortunately real, baked cheesecake is also subject to opinions and preferences. For example I like it to contain raisins and candied orange peel and maybe a little grated lemon peel. But I know people who shudder at the idea of raisins in, really, any food item at all. Some people like their cheesecake to be creamy and moist, and - like the recipe above - add extra milk to the quark. A cheesecake like that will be very light coloured in the middle (on my recent trip to Frankfurt, this was the only kind I could find). In general, the darker the drier. Best of luck in your search!