Heavenly juicy, fluffy and creamy at the same time tastes this delicious crustless cheesecake. It is made without pudding powder and without wheat flour, but with cream.
For the quick crustless quark cake you need only ordinary ingredients. It is ideal for breakfast, dessert during the week, on the weekend or for a special occasion. You can find a detailed crustless cheesecake recipe with exact quantities and step-by-step instructions here at the very bottom.
World’s best crustless cheesecake
This crustless cheesecake tastes very juicy, creamy, fluffy, tender – heavenly delicious. Lemon gives it an aromatic note. For me, it is simply the world’s best crustless cheesecake. Give it a try! I’m sure you’ll love the crustless quark cake as much as I do.
Without wheat flour, without semolina and with cream
The creaminess of this crustless cheesecake is mainly due to the cream. But if you want it to be a little lower in fat, you can replace some of the cream with milk.
In addition, the quark cake does not use wheat flour or semolina. Instead, the dough is made with cornstarch. This makes the cake taste incredibly tender and fluffy in the end.
Cheesecake without pudding powder
Unlike many other recipes for crustless cheesecake, this one does not use pudding powder. This is because pudding powder from the supermarket often contains unnecessary additives that have no place in food.
Instead, I made the crustless quark cake with cornstarch and vanilla. Alternatively, you can of course replace some cornstarch with the same amount of vanilla pudding powder. In this case, however, it is best to buy pudding powder that consists only of cornstarch, vanilla and possibly salt.
Which baking pan do I use?
I baked the crustless cheesecake in a Ø 20 cm springform pan. This made it very high, but it also had to stay in the oven for quite a long time.
Alternatively, you can use a baking pan with a larger diameter. For example, a Ø 22 cm or Ø 24 cm baking pan is well suited for this. In this case, the baking time given in the recipe will be shortened.
This crustless quark cake is
not too sweet,
without pudding powder,
without wheat flour,
easy and quick to make with common ingredients,
perfect for breakfast, dessert or for a celebration.
Quick crustless cheesecake: the recipe
The recipe for the crustless quark cake is very simple and fast. You just need to mix all the ingredients to the batter. Here you can form a rough idea of how the preparation is done, and what you need for it. You can find the exact quantities and step-by-step instructions for making the crustless cheesecake in the box recipe below.
For the recipe you need
quark, of course,
lemon juice and zest,
and pinch of salt.
How to make crustless cheesecake: here’s how (Check out the detailed recipe at the bottom.)
First, whisk eggs together with sugar, vanilla sugar, lemon zest, lemon juice and salt. Then add quark and cream and mix again. At the end, stir in cornstarch.
Pour the quark mixture into the baking pan and bake the cake at 180 °C for about 1 hour. Done!
How to make crustless quark cake: tips and tricks
You can adjust the amount of sugar in the recipe according to your taste.
Instead of a Ø 20 sm springform pan, you can bake the crustless quark cake in a Ø 22 or Ø 24 cm springform pan. Then the baking time given in the recipe will be shorter.
Do not bake the crustless cheesecake longer than necessary. After baking, it will still be wobbly in the middle, but will become firm after cooling.
Did you make the crustless cheesecake according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how it turned out and tasted to you.
Heavenly juicy, fluffy and creamy at the same time tastes the delicious crustless cheesecake. It is made without pudding powder and without wheat flour, but with cream. For the quick crustless quark cake you need only ordinary ingredients. It is ideal for breakfast, dessert during the week, at the weekend or for a special occasion. With this recipe you make the crustless cheesecake yourself.
Line the baking pan with baking paper so that the paper is about 3 cm above the edge of the pan, as the cake will rise slightly over the edge when baking if you use a Ø 20 cm springform pan.
Beat eggs, sugar, vanilla sugar, lemon zest, lemon juice and salt in a large mixing bowl with a whisk until homogeneous.
Add quark and cream and mix again until homogeneous.
Add cornstarch and mix again briefly to a homogeneous quark mass.
Put the quark mixture into the baking pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 1 hour, covering it with baking paper after about 45 minutes to prevent it from burning. The cake is done baking when it is still a little wobbly in the middle.
Let the crustless cheesecake cool a bit in the baking pan, then take it out and let it cool completely until it is no longer wobbly in the middle. Dust it with powdered sugar before serving.