Perfect your baking: The ultimate crustless cheesecake guide
Looking for a cheesecake recipe that always turns out perfect? I have a suggestion for you that will impress even the most demanding gourmets. The crustless cheesecake, as it's called, is a Viennese classic that captivates with its fluffiness and creamy texture. This dessert, perfect for any occasion, doesn't collapse after baking and slices wonderfully.
Cheesecake is a classic among desserts that has been a staple treat for generations. However, not every recipe guarantees success—many cheesecakes collapse, crack, or become overly dense. Be sure to check out this truly exceptional recipe for crustless cheesecake that always succeeds. This fluffy, cloud-like cake not only looks great but also pampers the palate with its creamy taste. The secret to its perfection lies in the simplicity of its preparation and a proven baking method.
Crustless cheesecake – a recipe for lightness and success in every form
Unlike classic cheesecakes with a crumbly or cookie crust, the crustless cheesecake is characterized by its delicacy and subtle structure. You don't need complicated additions or specialized pans—just a springform pan and a few basic ingredients. The result? A cake that doesn't collapse, doesn't crack, and offers pure enjoyment with every piece.
To prepare the perfect cheesecake, you primarily need high-quality quark. The best option is ready-made cheesecake quark from a tub, which has the right consistency and doesn't require additional grinding. Besides that, you'll need eggs, butter, a bit of vanilla pudding, sugar, and vanilla extract. Simple ingredients, but in the right proportions and with proper preparation, create a dessert that will win anyone's heart.
How to bake the perfect crustless cheesecake: step by step
Ingredients:
- 2.2 lbs of cheesecake quark (from a tub)
- 7 oz of butter (melted and cooled)
- 8 eggs
- 1 cup of fine sugar
- 3 tablespoons of vanilla pudding (unsweetened)
- 3 teaspoons of vanilla extract
Preparation method:
- In a large bowl, mix the quark with the melted butter, pudding, and vanilla. The mixture should be smooth and uniform, without lumps.
- Beat the eggs with the sugar until you get a light, fluffy foam. This is a crucial step—a well-aerated mixture will ensure the cheesecake is exceptionally light.
- Gently combine both mixtures—preferably using a spatula or whisk. The movements should be calm so as not to destroy the fluffiness of the egg foam.
- Transfer the mixture to a springform pan lined with baking paper. Place it in a larger pan with hot water so that it reaches halfway up the springform pan. Bake at 320°F (conventional, without fan) for about 80–90 minutes. Do not open the oven door during baking!
- After baking, leave the cheesecake in the turned-off oven with the door slightly open for half an hour. Then cool it completely and refrigerate for several hours—preferably overnight.
Crustless cheesecake is a dessert that works well for both a family dinner and an elegant party. Its creamy consistency and delicate taste will delight everyone. Serve the cheesecake with your favorite fruits or a chocolate topping, and you'll have a dessert that will remain in your guests' memories for a long time.
