Crustless German cheesecake

Crustless German cheesecake

Based on 12 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Finding the perfect cheesecake recipe is impossible. There are so many different ways to make it. This recipe is for one of the simple, classic varieties with no crust. If you want to spice it up a bit, add a handful of raisins or dried cranberries to the filling, or top with a simple berry sauce."

Difficulty

Easy 👌

Preparation

25 min

Baking

70 min

Resting

120 min

Ingredients

2Servings
116⅔ g
low-fat quark
eggs
23⅓ g
sugar
lemon
33⅓ ml
heavy cream
16⅔ g
crème fraîche
tsp
vanilla extract
6⅔ g
vanilla pudding powder
6⅔ g
starch
confectioner’s sugar (for serving)
MetricImperial

Utensils

oven, 2 bowls, hand mixer with beaters, citrus press, fine grater, bowl (large), rubber spatula, parchment paper, springform pan (10 in.)

How-To Videos

how-to-beat-egg-whites

How to beat egg whites

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-separate-eggs

How to separate eggs

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal374
Fat28 g
Protein9 g
Carb21 g
  • Step 1/3

    Preheat the oven to 160°C/320°F. Divide the egg yolks and egg whites into two separate bowls. Beat the egg whites with some sugar until stiff and set aside. Juice and zest one lemon.
    • eggs
    • 11⅔ g sugar
    • lemon
    • oven
    • 2 bowls
    • hand mixer with beaters
    • citrus press
    • fine grater

    Preheat the oven to 160°C/320°F. Divide the egg yolks and egg whites into two separate bowls. Beat the egg whites with some sugar until stiff and set aside. Juice and zest one lemon.

  • Step 2/3

    In a large bowl, beat the heavy cream until stiff and set aside. Mix in the egg yolks with quark, crème fraîche, vanilla extract, vanilla pudding powder, starch, lemon zest, lemon juice, and remaining sugar. Carefully fold in the beaten egg whites and whipped cream.
    • 33⅓ ml heavy cream
    • 116⅔ g low-fat quark
    • 16⅔ g crème fraîche
    • tsp vanilla extract
    • 6⅔ g vanilla pudding powder
    • 6⅔ g starch
    • 11⅔ g sugar
    • bowl (large)
    • rubber spatula

    In a large bowl, beat the heavy cream until stiff and set aside. Mix in the egg yolks with quark, crème fraîche, vanilla extract, vanilla pudding powder, starch, lemon zest, lemon juice, and remaining sugar. Carefully fold in the beaten egg whites and whipped cream.

  • Step 3/3

    Pour the mixture into a parchment-lined springform pan, smooth the top, and bake for approx. 65 – 70 min. When finished, turn off the heat and let the cake cool inside the oven until room temperature, approx. 2 hrs. Dust with confectioner’s sugar before serving. Slice and enjoy!
    • confectioner’s sugar (for serving)
    • parchment paper
    • springform pan (10 in.)

    Pour the mixture into a parchment-lined springform pan, smooth the top, and bake for approx. 65 – 70 min. When finished, turn off the heat and let the cake cool inside the oven until room temperature, approx. 2 hrs. Dust with confectioner’s sugar before serving. Slice and enjoy!

  • Enjoy your meal!

    Crustless German cheesecake

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