Ten Minute Cheesecake

5 from 8 votes
Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 20 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 kg Lean quark, natural or with a fruit flavor
  • 4 tbsp Soft wheat semolina
  • 3 piece Eggs (M)
  • 100 g Finest baking sugar (or alternatively xylitol or sweetener)
  • 1 packet Custard powder
  • Zest and juice of 1/2 organic lemon
  • 200 g Fruit of your choice


  • Grease a 20 cm Ø springform pan, sprinkle with semolina and put in the fridge. Preheat the oven to 180 degrees (top / bottom heat).
  • Put the low-fat quark together with semolina, eggs, sugar, vanilla pudding powder, grated lemon zest and juice in a bowl and stir everything well. Depending on your taste, fold about 150 - 200 g of berries or stone fruit (chopped into small pieces) into the cheese mixture and place in the prepared dish.
  • Bake the cake in the preheated oven for about 55-60 minutes, after about 20-25 minutes cover with aluminum foil so that the cake does not get too dark. At the end of the baking time, leave the oven door slightly open for about 15-20 minutes in the switched-off oven. Take out and let cool. Carefully loosen the edge of the mold and let it cool completely on a cake plate.
  • Dust the cake with powdered sugar before serving.


  • I still had frozen raspberries that I put on top of the cake. The cake is nice and fluffy, just like we love cheesecake.
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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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