Drain very moist quark
Watery quark prolongs the baking time and makes the middle unstable. Drain briefly in a sieve before mixing with the other ingredients.
German Recipe
Crustless German cheesecake
Mix the quark, sugar, eggs, butter, pudding powder, salt and lemon. Place the mixture in a greased spring shape. Bake at 170 degrees, until the middle is only slightly shaken. Let cool in the oven when opened. Cool completely before cutting.
Total time
1 hr 20 min
Calories
340 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
How cheesecake succeeds without soil
Bake at 170 degrees, until the middle only shakes slightly. Let cool in the switched off oven with open door. Before cutting completely cool.
German Recipes
Cheese
Recipe
Crustless German cheesecake
Mix the quark, sugar, eggs, butter, pudding powder, salt and lemon. Place the mixture in a greased springform.
Ingredients
12 servings
Method
-
1
Mix the mixture
Mix the quark, sugar, eggs, butter, pudding powder, salt and lemon.
-
2
Fill Form
Place mass in a greased springform.
-
3
Bake
Bake at 170 degrees until the middle is only slightly shaken.
-
4
Cool
Allow to cool down in the oven when the door is open.
-
5
Cooling
Cool completely before cutting.
Kitchen know-how
Tips for Crustless German cheesecake
Beat the mass smooth but not airy
Too much blown air expands strongly in the oven and collapses later. Therefore, mix the ingredients homogeneously only at a low level.
Cool slowly in the oven
Allow the finished cheesecake to cool gradually when the oven door is open. The low temperature change reduces deep cracks and strong sinking.
Variations
How to adapt this recipe
Drain a small can of mandarins very well and gently lift the fruits under the quark mass. Some starch balances out the additional juice.
Mix two tablespoons of ground poppy and additional lemon zest into the mixture. The amount of sugar remains the same so that the lemon does not come out too sharp.
Nutrition per serving
340kcal
32.0 gCarbohydrates
14.0 gProtein
18.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Crustless German cheesecake
The contained starch binds liquid from quark and eggs. This makes the bottomless cake cut after the complete cooling.
Too high temperature, a lot of broken air or abrupt cooling let the surface tear. Bake slowly and temperature in the switched off oven.
The edge should be firm, while the middle still shakes slightly when shaking. When cooling, the quark mass pulls and becomes completely stable.
Because of quark and eggs it belongs covered in the refrigerator and stays fresh there for about three days. Before serving briefly temper.
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