3 In cake/ Europe/ Germany

Easy Crustless German Cheesecake

Do you like cheesecake? If you do, give this German cheesecake a try!

It’s not like the cheesecake you typically find in the US, as it’s not made with cream cheese, but it is light and delicious. Scroll down to see the secret ingredient in this crustless German cheesecake…

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Easy Crustless German Cheesecake | International Desserts Blog

Instead of cream cheese (which is often called “Philadelphia” in Germany), German cheesecake is typically made with Quark, which is a non-aged, fresh cheese. You can sometimes find Quark in stores in the US but you can also very easily make it at home if you’ve got milk and buttermilk on hand (click here for my step-by-step recipe)..

Easy Crustless German Cheesecake | International Desserts Blog

Don’t have Quark in your fridge? No problem, there are alternatives! When I made this cheesecake, my Quark wasn’t quite ready, so I used a mix of cottage cheese and plain greek yogurt. I simply pureed the cottage cheese in a blender until smooth and then added the greek yogurt and pureed it again.

So, you can use Quark, all cottage cheese (pureed) or all greek yogurt. I didn’t drain any liquid off the cottage cheese/greek yogurt mixture and the cheesecake still turned out well, if maybe a bit softer than if I’d used Quark.

Easy Crustless German Cheesecake | International Desserts Blog

And that secret ingredient I mentioned? It’s cream of wheat!

Easy Crustless German Cheesecake | International Desserts Blog

This crustless German cheesecake is a quick and easy dessert that is full of flavor and has a lovely, creamy texture. It’s delicious on it’s own (my husband and I devoured it) but you can serve it with fresh berries, a side of whipped cream or  even covered in warm Rote Grütze. Enjoy!

How to Make Crustless German Cheesecake

Heat oven to 325 F.

Beat 1 cup sugar, 1 1/2 teaspoons vanilla sugar, and 14 tablespoons room temperature butter until light and fluffy.

Easy Crustless German Cheesecake | International Desserts Blog

Add 6 eggs, two at a time. Mix on low.

Easy Crustless German Cheesecake | International Desserts Blog

Add 3 3/4 cup of Quark or greek yogurt and mix on low.

If you want to make your own Quark, click here for the recipe.

If using cottage cheese or a mixture of cottage cheese and greek yogurt, puree in a blender until very smooth.

Easy Crustless German Cheesecake | International Desserts Blog

Add 1/2 cup cream of wheat and mix well. Scrape down the sides of the bowl and stir a few times with a spoon to ensure everything is well blended.

Easy Crustless German Cheesecake | International Desserts Blog

Add juice of 1/2 lemon (optional) and mix. Prepare a springform pan by placing a sheet of parchment paper on the bottom and then grease the bottom and sides of pan.

Easy Crustless German Cheesecake | International Desserts Blog

Pour cheesecake batter into the buttered springform pan.

Easy Crustless German Cheesecake | International Desserts Blog

Bake at 325F for 60-70 minutes until the top is golden brown.

Easy Crustless German Cheesecake | International Desserts Blog

Let the cheesecake cool in the springform pan for a few minutes. Run a knife around the edge and then release the sides of the pan. Let the cheesecake cool for several hours to overnight in the fridge. The cheesecake will firm up as it cools. The middle of the cheesecake will fall but don’t worry, it’s supposed to!

Easy Crustless German Cheesecake | International Desserts Blog

Serve plain, with a dusting of powdered sugar, with fresh fruit, Rote Grütze or with a side of whipped cream. Enjoy!

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5 from 1 vote
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Crustless German Cheesecake
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

A delicious light cheesecake. 

Servings: 8 servings
Author: International Desserts Blog
Ingredients
  • 1 cup sugar
  • 1 1/2 tsp vanilla sugar
  • 14 tbsp butter (room temperature)
  • 6 eggs
  • 3 3/4 cups quark, greek yogurt or pureed cottage cheese
  • 1/2 cup cream of wheat
  • juice of half of one lemon (optional)
Instructions
  1. Beat sugar, vanilla sugar, and butter until light and fluffy.

  2. Add 6 eggs, two at a time. Mix on low.

  3. Add Quark, pureed cottage cheese or greek yogurt. Mix on low.

  4. Add cream of wheat and mix on low. Scrape down the sides of the bowl and stir a few times with a spoon to ensure everything is well blended.

  5. Add juice of 1/2 lemon (optional) and mix one more time. 

  6. Prepare a springform pan by placing a sheet of parchment paper on the bottom and then grease the bottom and sides of pan.

  7. Pour cheesecake batter into the buttered springform pan.

  8. Bake at 325F for 60-70 minutes until the top is golden brown.

  9. Let the cheesecake cool in the springform pan for a few minutes. Run a knife around the edge and then release the sides of the pan. Let the cheesecake cool for several hours to overnight in the fridge. The cheesecake will firm up as it cools. The middle of the cheesecake will fall but don’t worry, it’s supposed to!

  10. Serve plain, with a dusting of powdered sugar, with fresh fruit or with a side of whipped cream.

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3 Comments

  • Reply
    Amanda
    February 24, 2017 at 3:14 pm

    Mmm…it looks so rich & creamy! I can’t wait to try it. Thanks for linking up to the Creative K Kids’ Tasty Tuesday, I look forward to seeing what you come up with next week!

  • Reply
    food recipes
    March 4, 2017 at 1:39 pm

    It’s nearly impossible to find knowledgeable people for this subject,
    however, you seem like you know what you’re talking about!
    Thanks

  • Reply
    German Blackberry Dessert Quark - International Desserts Blog
    March 4, 2017 at 8:36 pm

    […] can eat it sweet or savory. It’s delicious plain on toast with fruit or veggies on top, in German cheesecake or mixed with cream and […]

  • Leave a Reply