in Recipes

Lemon cheesecake without a base

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 200 g brown sugar
  • 1 packet of vanilla sugar
  • 1 packet of vanilla pudding powder
  • 1 kg low-fat curd cheese
  • 200 g whipped cream
  • 1 lemon(s), zest and juice
  • 50 g flour
  • powdered sugar
  • Fat for the mold

Instructions

Working time approx. 1 day 1 hour; Cooking/baking time approx. 2 days 12 hours; Total time approx. 3 days 13 hours

Preheat the oven to 170°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff peaks form. Whisk the cream in a separate bowl. Whisk the egg yolks with the sugar and vanilla sugar until creamy. Add the low-fat quark, vanilla pudding powder, flour, lemon juice, and lemon zest and beat again. Carefully fold in the whipped cream and egg whites. Place baking paper over the bottom of the springform pan and grease the pan. Pour the mixture into the springform pan and bake for about 1 hour. Once cooled, decorate with powdered sugar as desired.

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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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