There are so many cheesecake recipes out there – the variations are endless. Baked cheesecake, no-bake cakes, cakes with or without fillings, different cake bases and crusts… endless possibilities and to be honest – almost everything is delicious. Even though I like me some flavored cheesecakes, the plain ones are also very good. That’s why I got a nice recipe for a simple Crustless Cheesecake for you that does not need any base. You could say its bottomless ;)
When it comes to cakes people have things they like and other things they hate… you can probably never satisfy everybody at the same time. But that’s ok. Everybody likes something different. Especially the base of a cake can be an issue for some people… including myself ;) I like a crust that is made with crushed cookies – unless it is too oily or fatty, which can happen. Puff pastry can be soggy and so does a simple shortcrust base. Or too dry on the other hand. Told you… you can never satisfy everybody ;) To avoid that discussion I skipped the base (in any way or shape) completely and made the cheesecake with just the filling. Works perfectly ;)
I think a bottomless cheesecake tastes better because it is all about that gorgeous filling, the combination of tartness and sweetness. When baking a cheesecake without any crust you also save a lot of time. No need to prepare a dough, no extra chilling or rolling out… all you got to do is the filling and pour it into your baking tin. That’s it. So easy. The cake holds its shape perfectly, does not crumble when cut… do I have to tell you more to sell this cake? ;P
I made a plain cheesecake without anything added but you could incorporate some raisins, for example. Soaked in some rum and then added to the batter… so good! Unfortunately, I have a bunch of raisins haters here around me, so using them can only happen once in a while… and as you can see not here ;)
The cake is good and delicious as it is – if you want some flavors added, make a caramel sauce or maybe a sauce with fruits or berries. That should compliment the flavors of the cheesecake pretty good. Decorate with fruits and berries that are in season. Or not. That’s totally up to you :P
Note: For all of you that can’t get hold of “Quark” aka. curd cheese. You can make that at home. Just google “homemade quark” and you should find some instructions, probably some YouTube videos that explain how to make it ;)
INGREDIENTS / ZUTATEN
8.8 oz. (250g) butter, at room temperature
1 1/4 cups (250g) sugar
zest of 1 organic lemon
1 1/2 tbsp. lemon juice
2 tsp. vanilla extract
1 cup (130g) all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
35 oz. (1kg) curd cheese (quark)
pinch of salt
250g weiche Butter
250g Zucker
Abrieb von 1 Bio-Zitrone
1 1/2 EL Zitronensaft
2 TL Vanille Extrakt
130g Mehl (Type 550)
2 EL Speisestärke
1 TL Backpulver
1 kg Speisequark
Prise Salz
DIRECTIONS / ZUBEREITUNG
2. Divide the eggs. Add the butter and egg yolks to a large bowl and mix until light and fluffy. Slowly add the sugar and mix in well. Add the lemon zest, lemon juice, and vanilla extract and mix in. Mix the flour with cornstarch, and baking powder and sift into the bowl. Mix until well combined. Add the curd cheese and mix in. Add the egg whites with a pinch of salt to a bowl and whisk until stiff peaks form. Add the stiff egg whites to the bowl and carefully fold in – you want to keep as much volume as possible. Pour into the prepared tin, smooth out the top and bake for 45-50 minutes. You want to keep the cheesecake pale, some color is fine, but if it gets too dark, cover with some aluminum foil and keep baking. When the sides of the cake are firm, but the center is still wiggly, take out of the oven and let cool down on a wire rack. When cooled completely place in the fridge and cool for at least 3 hours, better overnight. Serve with some fresh berries or fruits.
2. Die Eier trennen. Butter und Eigelb in eine große Schüssel geben und aufschlagen. Zucker langsam einrieseln lassen und dann auf höchster Stufe hell und luftig aufschlagen. Zitronenabrieb, Zitronensaft und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit der Stärke und Backpulver vermischen, in die Schüssel sieben und dann verrühren. Quark dazugeben und unterrühren. Das Eiweiß mit einer Prise Salz steif schlagen und dann vorsichtig unter die Quarkmasse heben – es sollte so viel Volumen wie möglich erhalten bleiben. Die Masse in die vorbereitete Form füllen, glatt streichen und dann für 45-50 Minuten backen. Der Käsekuchen sollte nicht allzu viel Farbe bekommen – solltet ihr sehen, dass die Ränder dunkel werden, einfach mit etwas Alufolie abdecken und weiter backen. Der Käsekuchen sollte am Rand fest sein und in der Mitte noch etwas wackeln, wenn man an die Form stößt. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen, dann mind. 3 Stunden, besser über Nacht in den Kühlschrank stellen. Mit frischen Früchten/Beeren servieren.
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Crustless Cheesecake
- Prep Time: 20m
- Cook Time: 50m
- Total Time: 8h
- Yield: 1
- Category: Cheesecake
- Cuisine: German
Description
If you like cheesecake, you will love this one here – no crust, just filling ;) A classic German Crustless Cheesecake.
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Great recipe
Thanks! :D
Can you use Ricotta instead of Quark?
I don’t know. Haven’t tried that.
Cheers
Marc
This recipe was what I was looking for. A traditional German cheesecaķe that was fairly easy to make. For those making it from the other side of the world eg Australia/NZ, all purpose flour is plain flour, cornstarch is cornflour, and baking powder is baking powder (not bicarb!). I found quark in Coles in the paris Creek bd brand & I used 700gm eggs as they were what I had on hand. If you have never tried an european cheesecake, you’re missing out. So much nicer than the cream cheese unbaked versions. This recipe was delicious!