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Best German Cheesecake with Quark (Crustless Cheesecake Version)

 

This Crustless German Cheesecake is quick and easy to make and SO good.

Since there are several ways to make German cheesecake, I have this recipe, as well as a few other options. If you want a classic German cheesecake that’s gluten and butter free, try my Classic German Cheesecake with Quark. If you want a cheesecake with a crust, try this one.

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Are you a cheesecake fan? Want to branch out beyond cream cheese cheesecake? If so, give this super easy, super delicious authentic German cheesecake a try!

This crustless German cheesecake is a quick and easy dessert that’s full of flavor. It’s delicious on it’s own (my husband and I devoured it) but you can also serve with fresh berries and side of whipped cream.

🔥 How to Add This Recipe To Your Organizer

  • Print the recipe (click on “Print” in the recipe card) and add to your recipe binder.
  • Save to Pinterest (click on the Pin button on the recipe card).
  • Or add it to your recipe organizer. Don’t have one? If you use Airtable, I’ve got the perfect template for you to use.

German Cheesecake vs. American Cheesecake

If you’ve never had German cheesecake, you might be wondering how it differs from cheesecake you typically find in the US.

Ok, so the main difference is that German cheesecake isn’t made with cream cheese. Instead, it’s made with Quark.

Um…Cate…what the heck is Quark?

It’s a German baking staple! Quark is a fresh, non-aged cheese similar in texture and thickness to Greek yogurt. You’ll find Quark in the yogurt section but it’s not yogurt. Quark is…well, Quark!

One of the benefits of Quark is that it’s high in protein, low in sugar, super creamy, and not tart like yogurt. I fell in love with Quark the first time I ate it when I lived in Germany as a teen. It’s still one of the first things I pick up at the grocery store whenever I arrive in Germany!

Where to Buy Quark Cheese?

While Quark is easy to find in Germany and other parts of Europe it’s not in the US. Until now, that is!!

For years I either made Quark at home from scratch or I’d use Greek yogurt or pureed cottage cheese in my cheesecakes because I couldn’t buy real Quark anywhere in the US.

And then I found Wünder Quark!

I bought a few tubs of Wünder Quark at my local Lowes grocery store and was super excited that it actually tasted like the Quark I ate in Germany. It’s so good.

Since making authentic international recipes is important to my International Baking Club members, and I have several recipes on the IDB that use Quark, I reached out to Wünder to see if we could work together. I’ve been a HUGE Quark fan for nearly 3 decades and am thrilled to be able to help Wünder get their Quark into more baker’s hands!

Wünder offers both flavored and plain Quark. I’ve been using Wünder’s large tubs of plain Quark for baking but you can also buy plain Quark in the smaller 5oz tubs.

A few benefits of Wünder Quark? The 24oz [680g] Wünder Quark has 24 grams of protein per serving, no added sugar, and is made with whole milk from grass fed cows. It also contains probiotics from live active cultures, less than 5% lactose, and is Non-GMO product verified, gluten-free, Kosher certified, and vegetarian friendly.

If you don’t find Wünder Quark at your local grocery store, you can now order it online and Wünder will deliver it right to your doorstep in just a couple days! They sent me a box of Quark and it arrived perfectly cold and ready to use. Wünder Quark will stay fresh in your fridge for 1.5 months so you can stock up.

Click here to order Wünder Quark for your German cheesecake! Use my special code IDB15 to get 15% off your first order.

Can I Make Quark Cheese at Home?

Yes! You can make Quark from scratch at home. All you need is milk, buttermilk, and patience. Quark is easy to make but you do need to plan ahead so you have time to prepare it a couple days before you make your cheesecake. Click here to get my homemade Quark cheese recipe and tutorial.

What’s a Good Quark Cheese Substitute?

Don’t have Quark in your fridge? No time to make a fresh batch or order from Wünder? Here are a couple alternatives. They’re not as authentic as using Quark but they’ll work in a pinch!

First, you can use full fat Greek yogurt. If you can strain off some of the whey to thicken it up, that will help. Second, you can puree cottage cheese. Or you can use a mixture of both.

I’ve made this cheesecake both ways and while the texture was a little different (a little softer), it still turned out fine. It might look a little different, too, but that’s ok! The cheesecake on the left is one I made with Wünder Quark (it’s supposed to sink in the middle). The one on the right was made with Greek yogurt. The texture of the cheesecake made with real Quark was more like what I ate in Germany but the Greek yogurt cheesecake was delicious, too.

How Do You Cut Your Cheesecake in Such Even Slices?

Great question! I love how bakery cakes in Germany have perfectly even slices, so I started using a simple cake marker that I got on Amazon. The one I bought looks like this:

All you do is press the marker lightly on the cake. And then you have nice clean lines for cutting even slices!

I couldn’t find the cake marker I bought on Amazon (I think it was an add-on item) but I found one that’s even better! This cake marker is double-sided so you can slice your cake in either 14 or 18 portions. This one gives you 10 or 12 portions. There are a bunch of cake markers on Amazon – from plastic to metal, for cakes, brownies, and pies.

What You Need to Make Crustless German Cheesecake with Quark

Here are the ingredients you need:

  • Butter
  • Sugar
  • Vanilla sugar (or extract)
  • Eggs
  • Quark
  • Cream of wheat (optional)
  • Lemon juice

Here’s the equipment you need:

  • Large mixing bowl
  • Spatula
  • Stand or hand mixer
  • Scale or measuring cups/spoons
  • Springform pan
  • Parchment (optional)
  • Cooking spray (optional)
  • Plastic wrap
  • Cake slice marker (optional)
  • Cake plate

How to Make German Quark Cheesecake

The first step is to pre-heat your oven to 325F/162C.

Using a stand mixer or a hand mixer beat the room temperature butter, sugar, and vanilla sugar (or extract) until light and fluffy. I recommend using a large mixing bowl for this recipe.

Add the eggs, 2 at a time, and beat on low until incorporated.

Then add the Quark. I recommend using Wünder Quark, of course! Beat on low until the Quark is well combined.

Add the cream of wheat and continue mixing on low.

Finally, add the lemon juice and mix on low once more until everything is throughly combined.

Don’t forget to scrape down the sides of the mixing bowl several times!

Take the ring off your springform pan, spray the bottom of the pan with cooking spray and then lay a piece of parchment on it. (Or use a round Silpat mat!)

Secure the springform pan ring and then pour the cheesecake batter into the pan.

Bake for about 70 minutes or until golden brown. Check your cheesecake at 60 minutes and continue baking in 5 or 10 minute increments.

Let the cheesecake cook in the springform pan for a few minutes, then carefully run a knife around the edge to loosen it from the pan. Remove the springform pan and place the cheesecake on a plate.

Cover with plastic wrap and chill the cheesecake in the fridge for several hours or overnight. It will firm up as it chills.

When you’re ready to serve the cheesecake, let it warm to room temperature. Serve with fresh whipped cream on the side. Enjoy!

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Yield: 12 servings

Best German Cheesecake with Quark (Crustless Cheesecake Version)

Best German Cheesecake with Quark (Crustless Cheesecake Version)

A delicious light German cheesecake made with Quark cheese (or cottage cheese or Greek yogurt). 

Prep Time 10 minutes
Bake Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup [198g] sugar
  • 1 1/2 tsp vanilla sugar (or vanilla extract)
  • 14 TBSP [200g] butter (room temperature)
  • 6 eggs
  • 3 3/4 cups [850g] Quark (or Greek yogurt or pureed cottage cheese)
  • 1/2 cup [95g] cream of wheat
  • juice of half of one lemon (optional)

Instructions

  1. Preheat oven to 325F/162C.
  2. Beat sugar, vanilla sugar (or vanilla extract), and butter until light and fluffy.
  3. Add 6 eggs, two at a time. Mix on low.
  4. Add Quark (or Greek yogurt or pureed cottage cheese). Mix on low until well combined.
  5. Add cream of wheat and continue mixing on low.
  6. Add lemon juice and mix on low one more time. Scrape down the sides of the bowl and stir a few times with a spatula to ensure everything is well blended.
  7. Pour cheesecake batter into the prepared springform pan.
  8. Bake for about 70 minutes or until the top of the cheesecake should be golden brown. Check the cheesecake after 60 minutes and bake in 5-10 minute increments until done.
  9. Let the cheesecake cool in the springform pan for a few minutes. Carefully run a knife around the edge of the pan and then slowly release the springform pan. Let the cheesecake cool for several hours or overnight in the fridge. The cheesecake will firm up as it cools.
  10. Serve plain, with fresh fruit, fruit sauce or a side of freshly whipped cream.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 213Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 99mgSodium 138mgCarbohydrates 18gFiber 0gSugar 17gProtein 9g

Nutrition information isn’t always accurate.

Big thanks to Wünder Creamery for sponsoring the update I made to this recipe to make it even more authentic.

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Fiona

Wednesday 8th of September 2021

What is cream of wheat? Is there a substitute?

Cate, International Desserts Blog

Tuesday 14th of September 2021

It's a "hot cereal" made from wheat. If you can't find it where you live, you can leave it out!

Katherine Forchas

Saturday 24th of July 2021

Can this cheese cake be made and then frozen for later? If not frozen how long will it keep in refrigerator?

Thanks

Cate, International Desserts Blog

Monday 26th of July 2021

I haven't frozen it so I can't speak from experience (there's never been enough left over to freeze!) but I *think* it would work to freeze it for up to a month or so. There's a chance freezing it could change the texture a bit so if you want to be absolutely sure it won't change the texture, I'd do a test run in the freezer for a few days and then see how it compares to what's in the fridge (and if you do this, let me know how it turns out). Alternatively, you can keep it in the fridge for a few days before serving. And in case you haven't seen it, I have a second crustless German cheesecake recipe (https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/) that doesn't use cream of wheat. Both are easy to make and delicious!

Heather Buckland

Thursday 20th of May 2021

Just been reading some comments and saw one about removing the butter. What would you replace it with or do you simply use more quark or gave I misunderstood?

Cate, International Desserts Blog

Thursday 20th of May 2021

I wouldn't remove the butter from this recipe! There are lots of different ways to make German cheesecake - some have butter, some don't. :)

Heather

Thursday 20th of May 2021

Where can I get cream of wheat in UK or is there a substitute alternative?

Cate, International Desserts Blog

Thursday 20th of May 2021

Farina is close so you could try that but it's not quite the same. You can easily make this cheesecake without the cream of wheat!

Roswitha

Monday 26th of April 2021

I am German, and my favorite way to make cheesecake is with Quark, butter, whipping cream, eggs and sugar with the egg whites beaten stiff and folded in. Some recipes include vanilla pudding powder. I have never heard of cream of wheat in a cheese cake. I tried greek yogurt cheesecake yesterday, but it was very bland compared to quark, even though I added lemon to the yogurt. A vanilla flavored yogurt might be better. I've also made it with Philadelphia cream cheese which was very good, but there is way too much fat in cream cheese. I guess it's back to homemade quark.

Cate, International Desserts Blog

Wednesday 28th of April 2021

I've been testing out a Quark cheesecake recipe that's very simple and one that has pudding powder...but I haven't tried it yet with vanilla flavored Greek yogurt or vanilla Quark. My cheesecakes turn out a little different when I use Greek yogurt, and I prefer to use Quark whenever possible. And I almost never make cream cheese cheesecakes anymore because the Quark ones are so good and healthier! In my recipe research I was surprised to find so many variations and ways of making German cheesecakes with Quark. In several old recipes I found that cream of wheat (or whatever the German version is - Grossbrei?) was added, which I thought was interesting (and tasty). I wonder if maybe it's also a regional thing? I have another Quark cheesecake on the IDB that doesn't use it (that one sounds a lot like the way you make it), and the other cheesecake recipes I've got coming also don't use it. It's been absolutely fascinating learning all about German cheesecake and the many ways to make it after so many years of just eating it!

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