Quick & Easy Crustless Cheesecake
This ultra-creamy crustless cheesecake is a total classic that's perfect for any occasion!
Servings: 12
Calories: 250kcal
Equipment
- Thermomix
- Rühraufsatz
- Spatel
- 2 Rührschüsseln
- Schneebesen
- Springform mit 26 cm Durchmesser
- Backpapier
Zutaten
- 3 Eggs medium, room temperature
- 500 g Low-fat quark
- 200 g Sour cream
- 150 g Butter melted
- 200 g Granulated sugar
- 1 packet Bourbon vanilla sugar
- 1 packet Vanilla pudding mix
- 2 tsp Baking powder level
- 10 g Lemon juice
For serving:
- Fresh fruit as desired
- Raspberry or strawberry sauce
Zubereitung
- Preheat your oven to 170° C (340°F) conventional heat and line or grease a 26 cm springform pan with parchment paper.
- Insert the butterfly whisk into the mixing bowl.
- Separate the eggs, add the egg whites to the mixing bowl, and whip until stiff peaks form, 3 min / speed 3.5. Transfer to a separate bowl and remove the butterfly whisk.
- Next, add the quark, sour cream, and egg yolks to the mixing bowl and mix for 1 min / speed 4.
- Finally, add the melted butter, sugar, bourbon vanilla sugar, baking powder, vanilla pudding mix, and lemon juice, and mix for 2 min / speed 4.
- Transfer the batter to a mixing bowl, add the whipped egg whites, and gently fold them in with a whisk.
- Pour the cheesecake mixture into your prepared springform pan, smooth out the top, and bake for about 60 minutes in the lower third of your oven.
- Once the baking time is up, turn off the oven, prop the door open slightly, and let the cheesecake rest inside for another 15 minutes.
- Remove from the oven and let it cool completely before serving.
- Top with fresh fruit and a drizzle of raspberry or strawberry sauce, if desired!
Notes
- This cheesecake turns out ridiculously creamy and tastes absolutely phenomenal!
