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Cakes

Crustless Cheesecake

by Lisa

Trained pastry chef

Golden brown crustless cheesecake made with quark, baked in a springform pan

4.6 (19)out of 5, 19 ratings

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Prep
10 min
Bake
45 min
Total
55 min
Makes
10 pieces

Hey, today is your lucky day! Why? Because I am sharing my ultimate recipe for an irresistible crustless cheesecake (or with a crust, if you prefer).

Picture this: you open the oven and take out a golden brown, fragrant cheesecake that looks so irresistible you will fall in love with it on the spot. The first bite is so creamy and delicious that you can hardly wait to share the recipe with your friends and family.

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I know what you are thinking: "A cheesecake without a crust? Is that even possible?" Yes, it is, and it is even easier than you might think. This recipe combines the best qualities of a traditional cheesecake with the simplicity and convenience of a crustless cake. You will be surprised how well this combination works!

Get ready for an unforgettable treat that takes your love of cheesecake to a whole new level. Whether you want to impress guests or simply spoil yourself, this crustless cheesecake will not let you down. So grab your mixing bowl and whisk and get started, you will not regret it!

Ingredients

Makes 10 pieces

Cheesecake

  • 4 ¼ cups1 kgquarkany fat content. A fresh, mild and slightly tangy cheese with a spoonable texture, used in German cheesecakes, doughs and creams. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
  • 2 packetscustard pudding powdervanilla. A packet of flavored starch (about 37 g) that is cooked with 2 cups (500 ml) of milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 1 cup plus 1 tbsp220 gsugar
  • 2large eggsroom temperature
  • 2egg yolks
  • 1 ¼ cups300 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • zest of ½ lemonorganic, unwaxed lemon
  • 2 tspvanilla sugaroptional; 1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.

Method

  1. Preheat the oven to 350°F (170°C) convection (fan). Line a 10-inch (26 cm) springform pan with parchment paper.

  2. Mix the quark with the custard pudding powder. Instead of pudding powder, you can also use the same amount of cornstarch (in the US, cornstarch; in the UK, cornflour).

  3. Stir in the eggs, sugar, cream & lemon zest. (If you like, also add the vanilla sugar or the seeds of half a vanilla bean. In the US use a vanilla bean, or 1 tsp vanilla bean paste per bean; in the UK, a vanilla pod, or 1 tsp vanilla bean paste per pod.)

  4. Pour the batter into the springform pan and bake for about 45 minutes. After baking, let it cool in the oven. It is best to run a knife around the edge while the cake is still hot, but leave the ring in place around the cake!

  5. To keep the surface from cracking, turn the oven off but open the door slightly for two minutes to let most of the heat escape, so the cake does not keep browning. Otherwise you can also cover the cake loosely with foil.