Creamy quark cheesecake without a base, super tasty and in the oven in 10 minutes. Little effort and lots of taste – can also be baked with tangerines.
Do you have an appetite for something heavenly? delicious cheesecake without a base? Who also requires little effort to bake? The best is here and simple recipe for the classic cake – with step-by-step instructions for the perfect cheesecake. He tastes super creamy and refreshing – and is a delight with or without tangerines. Even without much baking experience, the cake can be made in just 1 hour.
Baking curd cakes without a base – why the base is unnecessary
If you’re just starting out with baking, a crustless cheesecake is perfect for you! Why? Because here you don’t have any complicated dough preparation or tricky dough bases. Enjoy the full pleasure of a cheesecake, but save the effort for a base! Less effort, but still just as much taste – sounds great, right?
A cheesecake is so stable that it doesn’t need a base, the edge becomes a little darker and the cake looks like it has an edge and a base. Nobody would notice that something was “saved” here.
Why this cheesecake is so fantastic
Do you know why this bottomless cheesecake is always a good idea? Especially if you haven’t baked cakes that often?
- Simple dough: You don’t need a complicated dough base. No rolling, no prep and no baking skills required!
- Step-by-step instructions: I’m going to show you exactly how to make this cheesecake without breaking a sweat.
- Wonderfully delicious: The best comes last – because this cheesecake tastes incredibly good and creamy!
The ingredients you need
Before we rush into the kitchen, let’s look at what you need. But don’t worry, they’re all common ingredients that you probably already have in your kitchen:
- lowfat quark: For an extra portion of creaminess and flavor.
- Vanilla: Sugar, paste or extract, give the cheesecake a great flavor
- Sugar: Sweetens your cheesecake. Of course you can also use alternatives.
- Lemon zest: For a slightly fruity and refreshing note.
- Eggs: They ensure the binding and the airy structure.
- cream and milk: Make the cheesecake particularly creamy and it stays nice and light.
- flour and starch – give the cake a firm stability
You see, nothing out of the ordinary – simple & delicious ingredients for a fantastic cheesecake!
Bake cheesecake with low-fat quark – creamy without pudding powder
I generally like to bake with vanilla pudding powder. This time I used vanilla paste and also used plain starch. It tastes a little more natural and the result is the same. You can use a vanilla bean, vanilla paste, or vanilla extract. It always tastes best with real vanilla.
You need these ingredients
Before we jump into creative kitchen work, make sure you have everything ready:
- 200g sugar (100g + 100g)
- 100g flour
- 1 tsp vanilla paste
- 100 ml milk
- 5 eggs (separate)
- 1 pinch of salt
- 750 g low-fat quark
- Zest of 1 lemon
- 3 tbsp lemon juice
- 250 g whipped cream
- 30g starch
Step-by-step to make creamy cheesecake
The preparation
Before you start baking, prepare everything:
- Grease your baking pan. The diameter of the springform pan should be 26 cm.
- Preheat the oven to 160 degrees.
Prepare the filling
- Mix 100 g sugar, flour, vanilla paste and milk with a whisk until smooth.
- Separate the eggs. The egg yolk, low-fat quark, cream, lemon peel and juice are added to the mixture. Mix well until you get a creamy consistency.
Beat egg whites
- Beat the egg whites with a pinch of salt until stiff. Slowly pour in 100 g of sugar and then add the starch. You want white, solid snow.
- Gently fold about 1/3 of the egg whites into the quark cream. Then carefully add the rest and mix everything gently.
Pour the cream into the mold
- Pour the quark cream into the mold and smooth it out.
- You could also top the cake with tangerines
Baking cheesecake in the oven
- First bake the cake for 20 minutes. Then release the dough from the edge of the pan to minimize cracks.
- Let the cake bake for another 30 minutes until it is nice and golden brown.
- Turn off the oven and let the cake cool slowly. To do this, clip an oven mitt into the door.
Let the cheesecake cool down
Now there is something patience asked
- Carefully remove the cheesecake from the oven and let it cool slowly.
- Only take it out of the mold when it has completely cooled down – this way it will retain its shape.
Tips against cracks in the surface
Sometimes cracks appear on the surface of the cheesecake during baking. Don’t worry, this is completely normal and doesn’t affect the taste at all! As you can see in the pictures, it happened to me again. But if you want to avoid them, try these tips:
- Bake your cheesecake at a lower temperature (140-160 degrees) and longer baking time. This prevents the surface from hardening too quickly and forming cracks.
- Be careful not to over-mix the cheesecake mixture. Too much air in the dough can cause cracks. Use a whisk and stir only as long as necessary.
- After baking, let the cake cool slowly in the oven by opening the oven door slightly. This helps to minimize temperature differences.
- After 20-30 minutes of baking, you can use a knife to loosen the cake from the edge of the pan, this will prevent tension from developing.
My cause is always the same… my impatience causes cracks, the edge doesn’t come off the pan, baked too warm or allowed to cool too quickly. There are cracks in 80% of my cheesecakes!
Decoration and variations
If you like, you can pimp the cake. You can let off steam, cheesecake always tastes really good “pure” or with a little chichi.
- Decorate your cheesecake with fresh fruit. Berries, peaches or mango pieces – the choice is yours.
- Or how about a hint of chocolate? Delicate chocolate shavings or a chocolate sauce make your cheesecake irresistible.
- If you’re brave, try different variations. You can spice up your cheesecake with spices or nuts.
Creamy cheesecake with quark – with or without tangerines
This cheesecake tastes really good and is reminiscent of the small Exquisa cheesecake from the refrigerated shelf. Because it is also baked without a base and tastes heavenly delicious ????
I baked the cheesecake without a base and without tangerines, but you can also use tangerines, that tastes really delicious too.
- Cut the tangerines into small pieces and incorporate them into the cream
- Pour the cream into the mold and top with tangerines – if you like, you can spread cake glaze over it after baking,
More delicious cheesecakes
Here you will find my best cheesecakes, all super delicious and pretty easy to bake. Cheesecake is easy to bake, is very creamy thanks to quark, cream cheese and cream and is also very inexpensive to prepare with fruit such as canned tangerines.
A baseless cheesecake for every occasion
And there you have it – your irresistible bottomless cheesecake! Whether you’re making it for a cozy coffee party or as an impressive dessert for your guests, this cake will always be a success. So, grab your apron and get started – I promise you’ll love how easy and delicious baking can be. Bon appetit!
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Never miss recipes again & take a look behind the scenes
If you would like to receive regular updates and new recipes from me, please sign up for my newsletter. You will then receive all the latest news and inspiration straight to your inbox.
Also follow me on social media to take a look behind the scenes and get additional tips and tricks. There I regularly share photos and videos of my baking creations and everyday life in my kitchen. You’ll find me up Facebook, Instagram, Flipboard and Pinterest.
And if you like the recipe, please rate it with 5 starsso it will be even easier to find via Google in the future.
Baseless cheesecake
Creamy quark cheesecake without a base, super tasty and in the oven in 10 minutes. Little effort and lots of taste – can also be baked with tangerines.
- 100+100 G Sugar
- 100 G Flour
- 2 TL vanilla paste
- 100 ml milk
- 5 Piece Eggs separate
- 1 prize Salt
- 750 G lowfat quark
- 1 lemon Zest and a little lemon juice (approx. 1/2 lemon)
- 250 G cream not beaten
- 30 G Strength
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Mix 100 g sugar, flour, vanilla paste and milk with a whisk.Separate eggs. Stir in the egg yolk, quark, cream and lemon zest and juice.
- Beat the egg whites with a pinch of salt until stiff and slowly pour in 100 g of sugar. Stir in the starch. A white, solid snow should form.
- Stir about ⅓ of the snow into the quark cream and carefully fold in the rest.
-
Grease the springform pan and pour in the quark cream and smooth it out. Bake in the oven at 160 degrees on the lowest shelf.After 20 minutes of baking, loosen the dough from the edge with a sharp knife to reduce cracks.Bake for another 30 minutes and then leave to cool slowly in the oven and place an oven mitt in the door.
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