Quick Crustless Cheesecake
- Prep
- 15 min
- Bake
- 50 min
- Total
- 1 hr 5 min
- Makes
- 12 servings
Ingredients
- 2 sticks plus 2 tbsp250 gunsalted butterroom temperature. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
- 1 to 1 ¼ cups200 to 250 ggranulated sugar
- 4 tspvanilla sugar2 packets = 4 tsp (16 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.
- 6large eggs
- 4 ¼ cups1 kgquarkA 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).
- ¾ cup plus 1 tbsp100 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
- 2 tspbaking powder½ packet = about 2 tsp (7.5 g). German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
- lemon juicea little, ½ to 3 tbsp, to taste
Method
- Mix all the ingredients together.
- Pour into a 10-inch (26 cm) springform pan.
- Bake at 350°F (170°C to 175°C) convection (fan) for 50 to 60 minutes.
From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/quick-crustless-cheesecake/