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Crustless German Quark Cheesecake

Discover this authentic German-style cheesecake that skips the traditional graham cracker crust in favor of a pure, creamy filling. This simplified version highlights the unique properties of quark, creating a lighter, protein-rich dessert that’s both elegant and surprisingly simple to make. Popular throughout Central Europe, this crustless cheesecake offers a delightful alternative to traditional American versions.

Ingredients

For the Filling

28 ounces (800g) quark cheese (20% fat content)
7 ounces (200g) margarine
3.5 ounces (100g) granulated sugar
3 large eggs, room temperature
1 packet (0.3 oz/8g) vanilla sugar (or 2 teaspoons vanilla extract)
1 packet (0.5 oz/15g) baking powder
Fresh lemon juice to taste (approximately 1-2 tablespoons)

For the Pan

Butter or cooking spray for greasing

Detailed Instructions

Preparation Phase (15 minutes)

Place oven rack in the middle position
Preheat the oven to 356°F (180°C)
Grease a 9-inch (23cm) springform pan thoroughly
Remove eggs and quark from refrigerator to reach room temperature

Melting the Margarine (5 minutes)

Melt margarine in a small saucepan over low heat
Remove from heat and let cool slightly
Do not allow it to brown or bubble

Making the Batter (10 minutes)

In a large mixing bowl, combine quark and melted margarine
Add sugar and vanilla sugar, mix until well combined
Beat in eggs one at a time until fully incorporated
Add lemon juice to taste
Fold in baking powder gently but thoroughly

Baking Process (45-50 minutes)

Pour batter into prepared springform pan
Smooth the top with a spatula
Bake for 45-50 minutes until golden brown
The center should still have a slight wobble
Test with a toothpick – it should come out mostly clean

Cooling Phase (2 hours)

Let cool in the pan for 15 minutes
Run a knife around the edge
Release springform slowly
Cool completely on a wire rack

Nutritional Information

(Per slice, serves 12)

Calories: 285
Protein: 12g
Carbohydrates: 15g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 62mg
Sodium: 250mg
Calcium: 120mg

Total Time:

Preparation: 30 minutes
Baking: 45-50 minutes
Cooling: 2 hours
Total: 3 hours 20 minutes

Pro Baking Tips

Room temperature ingredients are crucial for a smooth batter
Don’t overmix after adding baking powder
Place a water bath on the bottom rack of the oven to prevent cracking
Check the cake 5 minutes before the recommended baking time
The cake will continue cooking slightly as it cools
A slightly wobbly center is perfect – it will set while cooling

Variations and Substitutions

Quark Alternatives:
Greek yogurt (strained overnight)
Combination of cream cheese and sour cream
Fromage blanc
Fat Content Options:
Butter instead of margarine
Low-fat quark (adjust baking time)
Flavoring Ideas:
Orange zest instead of lemon
1 teaspoon almond extract
Vanilla bean paste
Light rum or brandy (1 tablespoon)

Common FAQs

Q: What if I can’t find quark in my local store?
A: Make your own by straining plain yogurt overnight, or substitute with a mixture of cream cheese and Greek yogurt (equal parts).

Q: Why did my cheesecake crack?
A: Usually due to rapid temperature changes. Use a water bath and cool gradually in the oven with the door slightly open.

Q: Can I make this cheesecake ahead of time?
A: Yes, it actually improves after 24 hours in the refrigerator as flavors develop.

Q: Why is my cheesecake too dense?
A: Likely due to cold ingredients or overmixing. Ensure all ingredients are at room temperature before starting.

Storage and Make-Ahead Tips

Refrigerator Storage:
Keeps fresh for up to 5 days
Store in an airtight container
Let sit at room temperature for 30 minutes before serving
Freezer Storage:
Can be frozen for up to 3 months
Wrap tightly in plastic wrap and aluminum foil
Thaw overnight in refrigerator
Make-Ahead Tips:
Prepare 1-2 days in advance for best flavor
Bring ingredients to room temperature the night before
Can be served chilled or at room temperature
Serving Suggestions:
Fresh berries
Whipped cream
Berry compote
Dusting of powdered sugar