Bottomless Cheesecake with Berries

5 from 6 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 194 kcal


  • 1 kg Quark semi-fat
  • 1 tsp Butter
  • 1 tbsp Breadcrumbs
  • 125 g Butter
  • 1 medium sized Lemon untreated
  • 250 g Sugar
  • 1 packet Custard powder
  • 2 tsp Soft wheat semolina
  • 1 tsp Baking powder
  • 4 piece Eggs
  • 50 g Fresh strawberries
  • 50 g Blueberries fresh
  • 50 g Fresh raspberries
  • Sifted powdered sugar


  • Preheat the oven to 180 degrees. Brush a sping tin (28 cm diameter) with a little butter and sprinkle with breadcrumbs.
  • Mix the butter and sugar in a bowl until frothy. Mix the egg yolks, quark, lemon juice and zest, pudding powder, soft wheat semolina and baking powder until creamy. Beat the egg whites until stiff and fold in. Pour the dough into the springform pan and smooth out. Bake the cheesecake for about 60 minutes. Let the cake cool down.
  • Wash the berries, pat dry, sort and distribute on the cheesecake. Serve sprinkled with powdered sugar.


Serving: 100gCalories: 194kcalCarbohydrates: 18.6gProtein: 7.6gFat: 9.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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