Description
A traditional German-style cheesecake made without a crust, known for its light and fluffy texture using quark cheese and simple ingredients.
Ingredients
- 1 kg quark (or substitute with Greek yogurt or ricotta)
- 250 g sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 packet vanilla pudding powder (or 40 g cornstarch)
- 5 eggs
- 150 g melted butter
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven to 175°C (350°F) and line a springform pan with parchment paper or grease it well.
- In a large mixing bowl, combine the quark, sugar, vanilla sugar, and pudding powder (or cornstarch).
- Add the eggs one at a time, mixing well after each addition until the batter is smooth.
- Stir in the melted butter and lemon zest (if using) and mix until fully incorporated.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for about 60 minutes or until the top is golden and the center is set but still slightly jiggly.
- Turn off the oven and let the cake cool inside with the door slightly open to prevent cracking.
- Once completely cool, refrigerate for at least 2 hours or overnight before serving.
Notes
- Letting the cake cool slowly in the oven helps prevent the top from cracking.
- Quark can be substituted with a mix of Greek yogurt and cream cheese if unavailable.
- This cheesecake is best enjoyed chilled and sets better after refrigeration.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 95mg
