Crustless German cheesecake
"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
Baking
Resting
Ingredients
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 zest citrus fruits
How to separate eggs
How to whip cream
Nutrition per serving
Step 1/3
- ⅔ eggs
- 11⅔ g sugar
- ⅛ 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
- 33⅓ ml heavy cream
- 116⅔ g low-fat quark
- 16⅔ g crème fraîche
- ⅛ 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
- 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!
