Small Cheesecake with Crumbly Shell

5 from 5 votes
Course Dinner
Cuisine European
Servings 8 people


For the cheese mixture:

  • 500 g Quark 40%
  • 80 g Sugar
  • 35 g Starch
  • 1 Sachets Orange zest (or lemon zest)
  • 1 Handful Raisins

For the shortcrust pastry:

  • 1 tsp Ground chia seeds (or 1 small egg)
  • 50 ml Water (only if chia seeds are used)
  • 100 g Sugar
  • 250 g Flour (I had 100g 1050 + 150g 630 spelled)
  • 100 g Cool butter
  • 1 tsp Baking powder
  • 1 small pinch Salt


  • 2 tbsp Chopped or chopped almonds


Cheese mass:

  • Make a cream from quark, sugar, starch and orange peel and stir until the sugar has dissolved. Then mix in the raisins and set aside.

Shortcrust pastry:

  • Mix the ground chia seeds with the water and stir in the sugar. Those who prefer to use an egg are welcome to do so. He then mixes the sugar with the whisked egg. Let the sugar dissolve.
  • Then add all the other ingredients for the shortcrust pastry and knead well with the dough hook.

Preheating and filling in a springform pan:

  • First we preheat the oven. Circulating air 160 °, top / bottom heating 180 °. We push the grid in the middle of the oven.
  • This cake is baked in a springform pan, so we take it and line the base with baking paper. To do this, I stretch the baking paper over the bottom of the form and then put the ring on. Be careful not to create too many folds and close the ring.
  • Now halve the shortcrust pastry and cover the base with the first half.
  • The second half is halved again. With one part we roll a sausage (you can also do that twice) and shape the edge in the mold, this should be reasonably even.
  • Now the cheese mass comes to the bottom. Spread it out nicely and smooth it out.
  • Horns! There's still shortcrust pastry left over. What are we going to do with it? Quite simply, we knead it with the almonds and cut it into pieces (crumble), which we spread over the cheese mass.
  • When the oven is preheated, we put the springform pan in the oven and bake it for about 1 hour. Then take it out and let it cool slightly. Then carefully remove from the mold and place on a grid to cool down completely.
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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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