What matters
Vigorous beating makes the mixture rise and sink more. Mix only until smooth.
Crustless air fryer mini cheesecake with cream cheese and quark. Use a small tin, gentle heat and allow the full cooling and chilling time.
Why this recipe works
Use a round tin about 14 cm across and at least 4 cm high. This cheesecake has no biscuit base. Total time includes 30 minutes of cooling and at least 120 minutes in the refrigerator; it makes four small dessert slices.
Recipe
Crustless air fryer mini cheesecake with cream cheese and quark. Use a small tin, gentle heat and allow the full cooling and chilling time.
Butter the tin lightly. Stir cream cheese, quark and sugar until smooth without beating in much air. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
Briefly stir in egg, starch and lemon juice. Fill the tin no more than two thirds full. Do not taste the raw egg mixture.
If required by the manufacturer, preheat for 3 minutes at 160 °C. Bake for about 25 minutes at 160 °C. The centre must be set, with no liquid movement. Lower the temperature if browning early; do not add loose foil. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
Remove with oven gloves, cool for about 30 minutes, then refrigerate for at least 120 minutes to firm up. Unmould cold and cut into four pieces.
Kitchen know-how
Vigorous beating makes the mixture rise and sink more. Mix only until smooth.
Hot cheesecake is harder to slice neatly. Chilling is a necessary stage, not an optional finishing touch.
Variations
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
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