Crustless German cheesecake

Name: Crustless German cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 25 min
Yield: 12
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 13 ratings

In app

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

MetricImperial

116⅔ g

low-fat quark

⅔

eggs

23⅓ g

sugar

⅛

33⅓ ml

16⅔ g

⅛ tsp

6⅔ g

vanilla pudding powder

6⅔ g

starch

confectioner’s sugar (for serving)

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

Cal374

Fat28 g

Protein9 g

Carb21 g

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!