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Cheesecake without a base with mascarpone

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Ingredients for 1 servings:

  • 6 eggs
  • 125 g butter, soft
  • 200 g sugar (less depending on taste)
  • 1 packet of vanilla sugar
  • 20 g cornstarch
  • 500 g mascarpone
  • 750 g quark (low-fat quark)
  • 1 packet of pudding powder (vanilla)
  • 2 tbsp breadcrumbs for the mold
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the eggs. Beat the egg yolks, butter, vanilla sugar, and sugar until creamy. Mix the pudding mix with the cornstarch, then stir it into the cream along with the mascarpone and quark. Beat the egg whites and gently fold them in. Pour the batter into a large springform pan (28-30 cm diameter) lined with baking paper, greased along the edges, and sprinkled with breadcrumbs. Bake in the preheated oven for approximately 60-90 minutes, depending on the oven (electric oven: 160°C / fan oven: 150°C). Tip: I bake each cheesecake for approximately 60 minutes at 150-160°C fan oven and then let the cake cool in the oven with the door closed.

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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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