Drain very moist curd cheese
Watery curd will prolong the baking time and make the centre unstable. Drain in a sieve briefly before mixing with the remaining ingredients.
German Recipe
Crustless German cheesecake
Mix quark, sugar, eggs, butter, custard powder, salt and lemon until smooth. Put the mixture in a greased springform pan. Bake at 170 degrees until the centre only wobbles slightly. Leave to cool in the oven with the door open. Cool completely before cutting.
Total time
1 hr 20 min
Calories
340 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
How to make cheesecake without a bottom
Bake at 170 degrees until the centre only wobbles slightly. Leave to cool in the oven with the door open. Cool completely before cutting.
German Recipes
Cheese
Recipe
Crustless German cheesecake
Mix quark, sugar, eggs, butter, custard powder, salt and lemon until smooth. Put the mixture in a greased springform pan.
Ingredients
12 servings
Method
-
1
Stir mixture
Mix quark, sugar, eggs, butter, custard powder, salt and lemon until smooth.
-
2
Filling the mould
Put the mixture in a greased springform pan.
-
3
Baking
Bake at 170 degrees until the centre only wobbles slightly.
-
4
Cooling
Leave to cool in the oven with the door open.
-
5
Cooling
Cool completely before cutting.
Kitchen know-how
Tips for Crustless German cheesecake
Whisk the mixture smooth but not airy
Too much air in the oven expands and collapses later. Therefore, mix the ingredients homogeneously only at low speed.
Slowly cool in the oven
Allow the finished cheesecake to cool gradually with the oven door open, and the low temperature change reduces deep cracks and sinking.
Variations
How to adapt this recipe
Drain a small can of mandarins very well and carefully fold the fruit into the curd mixture. A little starch compensates for the additional juice.
Stir two tablespoons of ground poppy seeds and additional lemon grinding into the mixture, keeping the sugar content the same so that the lemon does not come out too hot.
Nutrition per serving
340kcal
32.0 gCarbohydrates
14.0 gProtein
18.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Crustless German cheesecake
The starch contained binds fluid from curd and eggs. This makes the bottomless cake cut-proof after it has completely cooled down.
Too high a temperature, too much air or abrupt cooling can cause the surface to crack. Bake slowly and keep in the oven at a low temperature.
The edge should be firm, while the centre should still wobble slightly when shaking. When cooling, the curd mass will follow suit and become completely stable.
Covered in curd and eggs, it should be kept in the fridge for about three days, and keep at a low temperature before serving.
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