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For Cheesecake Day, I have a quick cheesecake with quark and if you want to know exactly: without a base. Since last summer I’ve been almost addicted to cheesecake. My son only ever eats the topping, so I prefer to bake cheesecake without a base – the simpler the better. We always have cake on the weekend, homemade if possible, and chilling out is of course nicer than kneading a crust. This cheesecake is quickly mixed and in the oven in no time. Of course, it’s best to bake the cheesecake very early in the morning or, even better, a day in advance so that it has enough time to cool – try it out now!
Cheesecake Day on July 30, 2024
Cheesecake comes in many shapes and flavors around the world. The New York cheesecake is known for its dense and creamy consistency, while the Italian ricotta cheesecake is lighter and slightly grainier. The Japanese soufflé cheesecake is airy and almost like a sponge, and the German cheesecake that we love is often made with quark and is wonderfully light. Each region has its own special cheesecake ingredients and techniques. Layered cheese is often used in Bavaria, while a mixture of quark and mascarpone is popular in Switzerland. In Austria, a layer of apricot jam is sometimes placed on the bottom before the cheese mixture is added.
Cheesecake can be served in so many ways. It tastes fantastic on its own, but with fresh berries or a fruit sauce it becomes really irresistible. For special occasions you can also refine the cake with chocolate shavings or a delicious caramel sauce – it’s super tasty and looks fantastic!
We have baked for you, it’s best if you try out all the cheesecake recipes:
Tips for the perfect cheesecake
- For a really creamy cheesecake, I always use low-fat quark. It has just the right consistency and makes the cake nice and light. This recipe can be a little creamier with a mixture of low-fat quark and cream quark.
- When mixing the ingredients, you should be careful not to add too much air into the mixture. This causes the cheesecake to rise too much during baking and then collapse. Gently stirring is enough.
- I bake the cheesecake at 160 degrees for about 60 minutes. Then I let it cool in the switched off oven with the door slightly open. This actually prevents the cake from cooling too quickly and cracking. But he still has it, I don’t think it’s that bad!
The cheesecake is…
- creamy
- gluten free
- fast
- classic
- refreshing
- juicy
- filling
Cheesecake recipe
approx. 20 minutes + 50-60 minutes baking time + waiting time
Ingredients
for approx. 12 pieces:
75g + some butter
about 1 tbsp breadcrumbs
1 organic lemon
5 eggs
500 g low-fat quark
500 g cream quark (40% fat)
250g Sugar*
2 p Vanilla pudding powder* (for ½ 1 milk; for cooking)
Salt
300g strawberries
3 tbsp maple syrup*
preparation
- Melt 75 g butter in a saucepan and let it cool for about 5 minutes. Grease the springform pan (26 cm 0) and sprinkle with breadcrumbs. Preheat the oven (electric stove: 175°C/fan oven: 150°C/gas: see manufacturer).
- Wash the lemon with hot water, pat dry and grate the peel finely. Halve the lemon and squeeze one half (use the rest for something else). Separate eggs. Mix both types of quark, egg yolk, sugar, pudding powder, 2 tablespoons of lemon juice and half of the lemon peel well. Stir in melted butter. Beat the egg whites with 1 pinch of salt until stiff. Fold into the cheese mixture in 2-3 portions.
- Smooth the mixture into the mold. Bake in a hot oven on the lower rack for 50-60 minutes. Let the cake cool in the slightly opened oven for about 15 minutes, then remove and let cool.
- Wash and clean the strawberries and, if necessary, cut them smaller. Mix with maple syrup and remaining lemon peel. Spread over the cake to serve.
Bon appetite!
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How about more cheesecake variations?
Cheesecake recipe
A delicious cheesecake with lemon notes and strawberries, prepared in just 20 minutes ✅
Preparation time 20 minutes Min.
Preparation time 1 Hour hours
- 75 G butter
- 1 EL Breadcrumbs
- 1 Organic lemon
- 5 Eggs
- 500 G Low-fat quark
- 500 G Cream curd
- 250 G Sugar
- 2 P Vanilla pudding powder for ½ 1 milk; for cooking
- Salt
- 300 G Strawberries
- 3 EL maple syrup
Melt 75 g butter in a saucepan and let it cool for about 5 minutes. Grease the springform pan (26 cm 0) and sprinkle with breadcrumbs. Preheat the oven (electric stove: 175°C/fan oven: 150°C/gas: see manufacturer).
Wash the lemon with hot water, pat dry and grate the peel finely. Halve the lemon and squeeze one half (use the rest for something else). Separate eggs. Mix both types of quark, egg yolk, sugar, pudding powder, 2 tablespoons of lemon juice and half of the lemon peel well. Stir in melted butter. Beat the egg whites with 1 pinch of salt until stiff. Fold into the cheese mixture in 2-3 portions.
Smooth the mixture into the mold. Bake in a hot oven on the lower rack for 50-60 minutes. Let the cake cool in the slightly opened oven for about 15 minutes, then remove and let cool.
Wash and clean the strawberries and, if necessary, cut them smaller. Mix with maple syrup and remaining lemon peel. Spread over the cake to serve.