John Myers
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Rimless Cheesecake with Fruit
The perfect rimless cheesecake with fruit recipe with a picture and simple step-by-step instructions.
Ingredients for the soil
- 180 g Flour
- 75 g Sugar
- 0,5 tsp Baking powder
- 1 pinch Salt
- 75 g Butter
Ingredients for the curd mixture
- 1000 g Quark [40%] = 4 packs
- 110 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 4 drops Lemon flavor
- 1 packet Custard powder
- Butter for greasing
fruit
- 1 Can Apricots
preparation
- Preheat the oven to 180 ° C (top and bottom heat). Grease the bottom of the pan with butter.
floor
- Put the ingredients for the base in a bowl, first mix all the dry ingredients and then mix in the softened butter and knead the dough by hand (!!!). The warmth of the hand makes the dough nice and smooth. Shape the dough into a ball and then press it flat between your hands and place it in the mold. Spread the dough evenly on the floor with your hands, do not pull up the edge.
Quark mass & fruit
- Mix the ingredients for the curd mixture well in the order given. (4 drops of lemon aroma means shaking vigorously four times.) Pour a little mixture into the mold until the bottom is covered (approx. 0.5 cm) and distribute the first layer of the drained apricots. Pour in the quark mass and distribute and “sink” the remaining apricots, otherwise the apricots will become dry and blackish.
to bake
- Place the cake in the upper third of the oven and bake at 180 ° C top and bottom heat for about 50 minutes until it is typically golden-brown. Enjoy your meal!
Variations & Notes
- The cake tastes delicious even without fruit. You could also use cherries or tangerines instead of apricots. The cake can be eaten lukewarm, but I prefer it cold out of the fridge … it’s just a question of the patience you can muster ^^ If fewer guests have registered for the cake feast, you can only use 750 gr of quark with only 3 Drops of lemon aroma, the rest remains the same. If the baking time is not over yet, but the cake is already getting dangerously dark, then simply place a piece of baking paper on the cake to prevent further browning. The recipe is also great for a Russian plucked cake … just make double the amount of batter and replace some of the flour with cocoa powder. Divide the chocolate dough into 1/3 and 2/3. Use a larger amount of dough to create a base with a rim, fill in the curd mixture and cut the remaining 1/3 of the chocolate dough into a roll of shapes and slices and distribute it on the curd mixture.
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