Crustless German cheesecake

Name: Crustless German cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 215 min
Yield: 12 Servings
Cuisine: german
Ingredients: 24.5 oz low-fat quark; 4 eggs; 0.75 cup sugar; 1 lemon; 1 cup heavy cream; 0.5 cup crème fraîche; 1 tsp vanilla extract; 4 tbsp vanilla pudding powder; 4 tbsp starch; confectioner’s sugar (for serving)

Based on 7 ratings

Johanna

Test Kitchen Manager and Chef

“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 👌

min.

Preparation

min.

Baking

120

min.

Resting

Ingredients

Servings:-12+

700 g	low-fat quark
4	eggs
140 g	sugar
1	lemon
200 ml	heavy cream
100 g	crème fraîche
1 tsp	vanilla extract
40 g	vanilla pudding powder
40 g	starch
	confectioner’s sugar (for serving)

Metric

Imperial

How-To Videos

Utensils

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

Nutrition per serving

Cal
374

Protein
9 g

Fat
28 g

Carb
21 g

Step 1/3
- 4 eggs
- 70 g sugar
- 1 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
- 200 ml heavy cream
- 700 g low-fat quark
- 100 g crème fraîche
- 1 tsp vanilla extract
- 40 g vanilla pudding powder
- 40 g starch
- 70 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
- 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!