Dessert
Creamy Crustless German Cheesecake
Intermediateshared by Nibblore Deutsch
This crustless German cheesecake is fresh and creamy, with tangy quark, lemon and vanilla. Fine cornmeal helps it slice neatly, while separately whipped egg whites keep the filling light without making it dry. Make it a day ahead so it has plenty of time to chill and develop its full flavour. • Bring the quark, eggs and soured cream to room temperature so the mixture blends evenly and is less likely to crack during baking. • Keep the oven door closed for the first 50 minutes to prevent the cheesecake collapsing after a sudden temperature drop. • A slight dip in the centre as the crustless cheesecake cools is normal and helps give it a moist texture. • Full-fat quark can be used instead of low-fat quark; the cheesecake will be richer and slightly softer. • Crème fraîche can replace the soured cream. • Fine semolina can replace the fine cornmeal in the same quantity, but the cheesecake will no longer be gluten-free. • Use the seeds from half a vanilla pod instead of vanilla extract. Keep the cheesecake covered in the fridge for up to 4 days. Freeze individual slices in airtight containers for up to 2 months, then thaw overnight in the fridge. Do not reheat; remove from the fridge about 20 minutes before serving.
Ingredients
- 20 gsoftened butter, for greasing
- 20 gfine cornmeal, for coating the tin
- 5medium eggs, at room temperature
- 1 pinchsalt
- 180 gcaster sugar
- 1 tspvanilla extract
- 1unwaxed lemon, finely grated zest
- 2 tbsplemon juice
- 1000 glow-fat quark
- 200 gsoured cream
- 80 gsoftened butter
- 60 gfine cornmeal
- 20 gcornflour
- 1 tspgluten-free baking powder
- 10 gicing sugar, for dusting
Instructions
- 1Preheat the oven to 170°C conventional heat. Line the base of a 26 cm springform tin with baking paper. Grease the sides and paper with 20 g butter, coat with 20 g fine cornmeal and tap out any excess.
- 2Separate the eggs. Whisk the egg whites with the salt in a grease-free bowl for 2 minutes until foamy. Gradually add 60 g sugar and whisk for another 2–3 minutes, until glossy peaks form; set aside.
- 3Beat the egg yolks, remaining 120 g sugar, vanilla extract, lemon zest and lemon juice in a large bowl for 2 minutes until creamy. Add the quark, soured cream and 80 g softened butter, then mix on low speed just until smooth.
- 4Combine 60 g fine cornmeal with the cornflour and baking powder. Stir into the quark mixture, then leave for 5 minutes so the cornmeal can absorb some moisture.
- 5Whisk one-third of the egg whites into the quark mixture. Using a spatula, gently fold in the remaining egg whites in two batches until no large white streaks remain.
- 6Pour the mixture into the prepared tin and level the surface. Bake on the middle shelf for 55 minutes. If the top is already deeply browned, cover loosely with foil, then bake for another 10 minutes. The cheesecake is ready when the edges are set but the centre still wobbles slightly when gently shaken.
- 7Turn off the oven, prop the door slightly open with a wooden spoon and leave the cheesecake inside to cool for 30 minutes. Remove it, carefully loosen the edge with a thin knife and leave it in the tin to cool completely for at least 3 hours.
- 8Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Only then remove it from the tin, dust with icing sugar and use a warm, dry knife to cut it into 12 slices.