in Recipes

Cheesecake without a base

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Ingredients for 12 servings:

  • 850 g quark
  • 225 g margarine or butter
  • 300 g cane sugar or other
  • 1 bag(s) of vanilla sugar, bourbon or other
  • 1 lemon(s) – peel and juice
  • 7 tbsp corn flour or polenta
  • possibly fat, for the shape and
  • Breadcrumbs OR baking paper
  • 6 eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free / nut-free

Cream the butter and sugar until fluffy, add the lemon zest and vanilla sugar, separate the eggs, and gradually beat in the egg yolks. Then stir the quark, semolina, and lemon juice into the egg mixture. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the quark mixture. Pour the batter into a greased, breadcrumb-coated 26cm ring tin (26cm) and bake for 60 minutes at 175°C. Then let stand in the switched-off oven for a further 60 minutes. I use a springform pan lined with baking paper and bake at 150°C fan-assisted oven for approx. 60-75 minutes.

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Written by John Myers

Professional Chef with 29 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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