Crustless Cheesecake Recipe
This crustless German cheesecake is especially creamy, soft and balanced. Its quark filling gives this classic cake a fine texture, mild vanilla flavor and a distinctive character.
Print recipe
Save on Pinterest
Servings: 12
Nutrition Facts
Crustless Cheesecake Recipe
Serving Size
1 Slice
Amount per Serving
Calories
440
% Daily Value*
Fat
27.4
g
42
%
Saturated Fat
16.7
g
104
%
Sodium
147
mg
6
%
Carbohydrates
34.6
g
12
%
Fiber
0.1
g
0
%
Sugar
31.5
g
35
%
Protein
13.6
g
27
%
* Percent Daily Values are based on a 2000 calorie diet.
Already tried this recipe?Thank you for your rating.
Equipment
- Electric hand mixer
- Springform pan (26 cm / 10-inch diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, up to 5 kg / 11 lb capacity)
- Whisk
Ingredients
- 5 Eggs
- 1 pinch Salt
- 300 g Sugar (about 1½ cups)
- 2 tsp Vanilla paste
- 1250 g Quark (40% fat in dry matter, about 5 cups / 2 lb 12 oz)
- 250 g Mascarpone (about 1 cup + 2 tbsp)
- 37 g Vanilla pudding powder (37 g / about 1.3 oz)
- 45 g Cornstarch (about 6 tbsp)
- 1 tsp Baking powder
- 1 Organic lemon (finely grated zest)
- 1-2 tsp Lemon juice
- 100 ml Milk (100 ml / about ⅓ cup + 1 tbsp)
- 200 g Whipping cream (200 g / about ¾ cup + 1 tbsp)
- 1 tbsp Neutral-flavored vegetable oil (for greasing the pan; recommended: refined canola oil)
Instructions
- Line a 26 cm / 10-inch springform pan with a high parchment paper collar, about 10 cm / 4 inches high and 80 cm / 32 inches long. Lightly grease the pan with the neutral-flavored vegetable oil, then line the bottom and sides with parchment paper and press everything firmly into place. The thin layer of oil helps the parchment adhere evenly and keeps the collar securely in position.
- Carefully separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then refrigerate them while you prepare the rest of the batter.
- Beat the egg yolks, sugar, and vanilla paste with an electric hand mixer for 2–3 minutes, until the mixture becomes thick, pale, and creamy.
- Stir in the quark, mascarpone, milk, vanilla pudding powder, cornstarch, baking powder, lemon juice, and lemon zest until smooth. For best accuracy, use a digital kitchen scale—especially for the cornstarch.
- Whip the cream with an electric hand mixer until soft peaks form. Gently fold it into the quark mixture with a whisk until just combined.
- Fold the chilled egg whites into the batter in 2–3 additions, using gentle movements, until fully incorporated and no white streaks remain. The batter is now ready to pour into the prepared pan.
- Pour the cheesecake batter into the prepared springform pan, gently smooth the top, and place it in the oven.
- Preheat the oven to 160°C / 320°F using conventional heat without the fan. Place a high-rimmed baking tray on the lowest rack and fill it with about 1–2 cm / 1/2–3/4 inch of water to create a moist baking environment. Place the springform pan on the rack directly above and bake the cheesecake for about 115 minutes, until the center still jiggles slightly. After about 20 minutes of baking, carefully run a lightly oiled knife around the inside edge between the cheesecake and the parchment collar. If the top becomes too dark, loosely cover it with aluminum foil during the final 15–20 minutes. Aim for a lightly golden surface.
Notes
After baking, turn off the oven and let the cake rest inside for 15 minutes with the door closed. Then open the oven door slightly (for example, using a wooden spoon handle) and let the cake cool for another 90 minutes in the oven. After that, allow it to cool completely at room temperature. Let the cake rest in the refrigerator overnight, still in the pan, to fully set and develop its flavour.
Already tried this recipe?Thank you for your rating.