{"id":15951,"date":"2022-10-28T08:40:15","date_gmt":"2022-10-28T06:40:15","guid":{"rendered":"https:\/\/thermokoch.de\/?p=15951"},"modified":"2026-08-16T16:01:07","modified_gmt":"2026-08-16T14:01:07","slug":"crustless-cheesecake-quick-and-easy","status":"publish","type":"post","link":"https:\/\/thermokoch.de\/en\/crustless-cheesecake-quick-and-easy\/","title":{"rendered":"Crustless Cheesecake \u2013 Quick and Easy"},"content":{"rendered":"\n
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\n 💡<\/span> At a Glance\n <\/h3>\n
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  • •<\/span>
    The Cheesecake:<\/strong> An ultra-creamy, crustless cheesecake made with quark and sour cream, served with fresh berries.<\/div><\/li>\n
  • •<\/span>
    Prep Time:<\/strong> Quick and stress-free prep, followed by baking and letting it rest in the oven.<\/div><\/li>\n
  • •<\/span>
    Method:<\/strong> The Thermomix®<\/sup> handles the batter and egg whites, ensuring an amazingly light and fluffy texture.<\/div><\/li>\n<\/ul><\/div>\n<\/div>\n\n\n\n\n

    This super creamy crustless cheesecake<\/strong> is a classic recipe that comes together in a snap and tastes absolutely phenomenal.<\/p>\n\n\n\n

    Even Grandma loved making this delicious crustless cheesecake because the prep work was so quick and completely fuss-free.<\/p>\n\n\n\n

    Making it in the Thermomix® is a total game-changer—it makes everything even faster, easier, and practically foolproof! \ud83d\ude42<\/p>\n\n\n\n

    In my easy step-by-step recipe below, I’ll show you just how quick and simple it is to whip up this incredibly delicious homemade cheesecake from scratch.<\/p>\n\n

    \"Crustless
    Crustless Cheesecake with Raspberries<\/figcaption><\/figure>\n\n\n

    Why You’ll Love This Crustless Cheesecake:<\/h2>\n\n\n
      \n
    • A total classic.<\/li>\n\n\n\n
    • Super quick to whip up! Skipping the crust saves so much prep time.<\/li>\n\n\n\n
    • Foolproof and beginner-friendly—anyone can bake this successfully.<\/li>\n\n\n\n
    • Perfect for any occasion.<\/li>\n\n\n\n
    • Budget-friendly, made with simple, everyday ingredients.<\/li>\n<\/ul>\n\n\n\n
      \"A<\/figure>\n\n\n

      My Top Tips for the Best Cheesecake<\/h2>\n\n\n

      Always bake your cheesecake on the lower oven rack<\/strong> at a relatively low temperature<\/strong> (around 340°F \/ 170°C). This keeps the top from browning too quickly while the center is still setting.<\/p>\n\n\n\n

      Whipped egg whites<\/strong> give this cheesecake its deliciously light, airy texture. Just make sure to gently fold<\/strong> them into the batter—don’t overmix!<\/p>\n\n\n\n

      If your cheesecake starts browning too fast in the oven, simply tent it with a piece of aluminum foil<\/strong>. This lets it finish baking without getting too dark on top.<\/p>\n\n\n

      Can You Make This Ahead of Time?<\/h2>\n\n\n

      You’ll want to whip up the cheesecake batter fresh right before baking—it’s best not to let it sit around before popping it into the oven.<\/p>\n\n\n\n

      For the absolute freshest taste and texture, bake it no more than 1 day in advance.<\/p>\n\n\n

      How Long Does Cheesecake Last?<\/h2>\n\n\n

      You can easily store this cheesecake in the fridge for up to 2 to 3 days.<\/p>\n\n

      Make sure your cheesecake cools completely before popping it into the fridge.<\/p>\n\n\n\n

      If you want to freeze any leftover cheesecake, it’s best to do so without the fruit topping.<\/p>\n\n\n\n

      It’s best to freeze it in individual slices so you can easily thaw a single portion whenever the craving hits!<\/p>\n\n\n\n

      \"A<\/figure>\n\n\n\n

      Cheesecake FAQs<\/h2>