The Best Crustless Cheesecake
You will only need 15 minutes to whip up this crustless cheesecake! The result: the most delicious baked cheesecake you could possibly make.
Prep Time15 minutes mins
Cook Time1 hour hr
Additional Time1 hour hr 30 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Pies and Cheesecakes
Cuisine: German
Servings: 12
Calories: 486kcal
Cheesecake (Note 1):
- 500 g low-fat quark 1.1 lbs/ 2 ½ cups, Note 2
- 230 g heavy 1 cup, Note 3
- 230 g creme fraiche 1 cup, Note 4
- 6 eggs
- 100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
- 200 g unsalted butter very soft, 7 oz/ ¾ cup + 1 tablespoon
- 200 g granulated sugar 7 oz/ 1 cup
- 1 ¾ teaspoons baking powder
- 1 teaspoon vanilla extract or 2 tablespoons vanilla sugar
- 2 tablespoons lemon juice
Topping:
- 230 g heavy cream 1 cup
- 1 tablespoon icing sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon brown sugar for sprinkling on top
Cheesecake:
Prepare: Preheat the oven to 170°C/ 340°F. Butter the springform.
Mix: Place quark, heavy cream, creme fraiche, eggs, very soft butter, sugar, vanilla sugar or vanilla extract, flour, baking powder, and lemon juice in a large bowl. Mix well.
Assemble: Pour the mixture into the prepared springform. Place a piece of baking paper loosely on top of the cheesecake.
Bake for 1 hour without opening the oven. Turn off the oven without opening it at all, and leave the cake in the oven for another 1 ½ hours.
Cool: Remove from the oven and cool completely before taking out of the springform.
- Always use a digital kitchen scale in baking; it guarantees for best results (Amazon affiliate link).
- Pure heavy cream, not sweetened whipped cream or other sweetened products.
- Use smetana/Schmand if you can find any of them.
Serving: 1slice | Calories: 486kcal | Carbohydrates: 27g | Protein: 10g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 165mg | Sugar: 20g