John Myers
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Ricotta Cheesecake without Bottom
The perfect ricotta cheesecake without bottom recipe with a picture and simple step-by-step instructions.
for the shape
- 500 g Lowfat quark
- 6 piece Eggs, size M
- 200 g Sugar
- 4 tbsp Food starch
- 2 piece Vanilla pods (pulp only)
- 1 piece Organic lime
- 1 piece Salt
- 400 g Fruit
- Butter
- Desiccated coconut
- 26 er Springform
- Parchment paper
- First of all ….. I used frozen fruit this time (the gooseberries had to go), but because of that it didn’t become quite firm in the middle on the surface (you can see it in the cut), but it didn’t affect the taste , only visually. Next time I’ll only top it with fresh fruit. But it also tastes delicious and very, very fluffy without any fruit.
preparing the mold
- Put a piece of baking paper in the bottom of the springform pan. Butter the bottom and edge of the pan and sprinkle with desiccated coconut. Preheat the oven to 175 ° O / bottom heat.
The ricotta mixture
- Finely grate the peel of the organic lime, then squeeze out the lime. Cut the vanilla pod lengthways and remove the pulp (use the pod for vanilla sugar). Mix the sugar and cornstarch together.
- Ricotta, quark (keep 2 tbsp quark), put eggs and sugar in a suitable bowl and stir well with a whisk. Now mix the 2 tablespoons of quark with the vanilla pulp (the pulp is easier to distribute in a little mass). Season with salt, lime zest and lime juice and only then fold in the vanilla.
- Now fill the mixture into the mold and top with the fruit as you like. Place in the oven for 45 minutes on the lowest rack on a wire rack. Put the last 15 minutes on bottom heat.
- Then take the cake out of the oven and place on a wire rack and let it cool in the pan. Then remove it from the mold and who would like to dust with powdered sugar.
- 7th tip …. raspberries and blueberries also taste delicious with this mixture, if you want to forego fruit altogether, you can also use a delicious fruit compote or jelly to cover the surface before baking.
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