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Crustless cheesecake – quick recipe for juicy quark cake
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Crustless cheesecake

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.
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Equipment

  • Ø 20 cm large baking pan

Ingredients

for the dusting

  • powdered sugar

Instructions

  • 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.

Notes

  • You can adjust the amount of sugar to taste.
  • Instead of baking in 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 is shortened.
  • Note the detailed tips and tricks for making the crustless cheesecake at the top of the post.