I make this cheese cake recipe when I want a soft cloud that tastes like home. The batter stirs fast and bakes into a tender slice with a bright hint of lemon. We serve it plain or with a few berries and it vanishes before the plate cools. You can use this as a 6 inch cheesecake recipe or bake it in a standard pan. I lean on cake baking recipes that use simple dairy and a short list. The texture stays light and rich at the same time and the top sets with a gentle wobble. This feels like cake homemade. It fits cakes recipes easy and sits right with best dessert recipes. If you like baking recipes that never stress you this one is for you.
Table of Contents
- 1 Key Takeaways
- 2 Easy Crustless Quark Cheesecake Recipe
- 3 Ingredients for Crustless Quark Cheesecake
- 4 How to Make Crustless Quark Cheesecake
- 5 Tips for Making Crustless Quark Cheesecake
- 6 Making Crustless Quark Cheesecake Ahead of Time
- 7 Storing Leftover Crustless Quark Cheesecake
- 8 Try these dessert recipes next
- 9 Crustless Quark Cheesecake
- 10 Nutrition
1 Key Takeaways
I am Kathy from Simply Cooked Recipes at https://www.simplycookedrecipes.com and I bake this gentle cake on quiet weekends. The batter mixes fast. The flavor leans bright and clean. The crumb feels tender and light.
The method fits a calm kitchen. Quark brings body. Lemon lifts the taste. Butter gives a soft finish. This cheese cake recipe travels from bowl to pan with no drama.
You get a creamy cheesecake recipe you can trust. The top sets with a pale gold shade. The slice holds yet melts as you eat. Fresh berries make a simple finish.
2 Easy Crustless Quark Cheesecake Recipe
When I crave comfort I reach for this cheese cake recipe and I say it again this cheese cake recipe. I whisk quark with sugar and soft butter. I add lemon zest. I watch the batter turn silky. It looks simple because it is. We bake and wait for that gentle wobble in the center.
I keep the steps tight so you can bake on a busy day. This fits cake baking recipes that favor clear moves and short lists. It reads like cake homemade which brings me back to family tables and warm plates.
Friends call it one of their best dessert recipes. I nod and pour tea. We talk and share slices. If you collect baking recipes this one earns a top card. It stays friendly and it never asks for a crust.
3 Ingredients for Crustless Quark Cheesecake
Quark well drained I use a rich quark that holds shape. The curds lend body. The cake bakes smooth. The taste stays clean.
Unsalted butter softened Soft butter beats with sugar and turns airy. It lifts the crumb. It brings a mellow finish that kids love.
Granulated sugar White sugar sweetens and helps the surface bronze. The balance sits right beside tart dairy and lemon.
Vanilla sugar or vanilla extract Warm notes sit under the lemon. The scent tells you the cake stands ready.
Lemon zest Fine zest brightens every bite. The oils bloom in the heat and keep the flavor lively.
Eggs at room temp Eggs bind and set the tender center. The texture turns custardy yet light.
Cornstarch A small spoonful steadies the batter. The slice holds a clean edge on the plate.
Powdered sugar A light dust looks pretty on top. It pairs well with berries.
Fresh berries I add a handful when I serve. The tart fruit makes each bite sing.
4 How to Make Crustless Quark Cheesecake
Step one heat and prep Set the oven to one hundred seventy C. Grease a springform and line the base with parchment. This sets you up for clean release.
Step two whip the base Beat butter with sugar and vanilla until creamy. Add eggs one by one. Mix until the texture turns smooth and pale.
Step three build the batter Fold in quark lemon zest and cornstarch. Stir until glossy. The batter should flow yet keep a little body.
Step four bake and rest Pour into the pan. Bake until the top blushes and the center wobbles a little. Turn the oven off and let the cake rest inside. Lift to a rack and cool.
Step five finish and serve Loosen the edge. Remove the ring. Dust with powdered sugar. Slice and add berries. Breathe in the lemon and vanilla.
5 Tips for Making Crustless Quark Cheesecake
Dry the quark with care. Wet dairy leads to a soggy crumb. I drain in a fine sieve for a calm hour. The payoff shows in each neat slice of this classic cheesecake recipe.
Keep the mix gentle. Over mixing works air into the batter and cracks the top. I stop when the mixture looks smooth. That habit keeps the surface even.
Mind the wobble. Pull the pan when the center still moves a touch. The carryover heat sets the middle. This easy cheesecake recipe stays soft not stiff.
6 Making Crustless Quark Cheesecake Ahead of Time
I bake this the day before guests arrive. The rest in the fridge tightens the texture and deepens the lemon. A slow chill rewards patience and helps any cheese cake recipe taste even better on day two.
For a small table I go with a six inch tin. That size suits a 6 inch cheesecake recipe and keeps portions neat. Short bakes work well for weeknight plans.
Wrap the cooled cake with care. Keep the pan base under it for support. Add the berries at the table to keep the top clean.
7 Storing Leftover Crustless Quark Cheesecake
Cover the plate with a snug lid. Chill for up to four days. The crumb holds. The lemon stays bright. A short sit on the counter softens the texture before serving.
For longer storage freeze clean slices on a tray. Wrap each piece and place in a box. Thaw in the fridge. The flavor remains true to a homey cheese cake recipe.
Label the date and size. Stack with care. Keep berries separate. Add a fresh dust of sugar when you serve.
8 Try these dessert recipes next
9 Crustless Quark Cheesecake
Cheese Cake Recipe Crustless German Quark Cheesecake
Ingredients
- 1000 g low fat quark well drained
- 225 g unsalted butter softened
- 200 g sugar
- 2 packets vanilla sugar about 16 g total
- 2 tsp finely grated lemon zest
- 4 large eggs at room temperature
- 40 g cornstarch
- Powdered sugar for dusting
- Fresh berries for serving optional
Instructions
- Heat oven to 170 C upper and lower heat. Grease a 22 cm springform and line the base with parchment.
- Beat sugar vanilla sugar and butter in a bowl until creamy. Add eggs one by one and mix until smooth. Add quark cornstarch and lemon zest and mix until even and silky.
- Scrape batter into the pan. Bake on the second rack from the bottom for 50 to 60 minutes until the top is golden and the center still moves a little when you nudge the pan.
- Turn the oven off and leave the cake inside for 30 minutes with the door closed. Set the pan on a rack and let it cool fully at room temp. Loosen the edge with a thin knife then remove the ring.
- Dust with powdered sugar. Slice and serve plain or with fresh berries.
10 Nutrition
One slice of twelve offers about four hundred calories and a balanced mix of protein carbs and fat. Sugar sits in a moderate range and the lemon keeps the taste lively. I pair a slice with fresh berries for fiber and color.
If you track sodium use unsalted butter and a light hand with the dust of sugar. The cake satisfies with a small square which keeps portions easy for family meals.
For a lower carb path reduce sugar a little and raise lemon zest for lift. The texture stays smooth and the crumb still holds well.
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