Experience the sublime blend of creamy cheesecake and fresh strawberries with this Crustless Strawberry Cheesecake. With no crust to distract from the rich, velvety texture, this dessert puts the spotlight on the luscious cheese filling and the vibrant flavor of fresh strawberries. This recipe combines the smoothness of quark and mascarpone with a hint of lemon zest, making it a refreshing yet indulgent treat.
Why You’ll Love This Dessert: This Crustless Strawberry Cheesecake is perfect for those who love a rich, creamy dessert without the added calories and fuss of a crust. The combination of quark and mascarpone provides a dense yet smooth texture that pairs beautifully with the sweetness of fresh strawberries. The touch of lemon zest adds a refreshing zing that balances the richness, making each bite a delight. Plus, it’s simple to prepare and visually stunning, ensuring it will impress your guests.
Perfect Occasion: Ideal for summer gatherings, birthday celebrations, or as a refreshing end to a hearty meal, this cheesecake is versatile and crowd-pleasing. Its bright, fruity topping makes it especially suitable for spring and summer events. Serve it at your next family gathering, potluck, or dinner party to add a touch of elegance and freshness to the dessert table.
Decoration Tips: For a beautiful presentation, arrange the diced strawberries evenly on top of the cheesecake, creating a vibrant red layer. Drizzle the strawberry puree over the diced strawberries, allowing it to flow slightly over the edges for a gourmet look. A sprig of fresh mint in the center adds a touch of color and sophistication. If desired, dust the edges with a light sprinkle of powdered sugar for an extra touch of elegance.
Ingredients:
- Cheesecake Filling:
- 1 kg low-fat quark
- 250 g mascarpone
- 250 g sugar
- 2 packets vanilla pudding powder
- Zest of one organic lemon (or 1 packet of lemon sugar or lemon zest)
- 1 packet vanilla sugar
- 4 eggs
- 400 ml cream
- Topping:
- 400-500 g strawberries
- A bit of sugar
- Prepare the Cheesecake Mixture:
- In a large mixing bowl, beat the eggs, sugar, vanilla sugar, and lemon zest until creamy.
- Add the cream and pudding powder, mixing until well combined.
- Incorporate the quark and mascarpone, blending until the mixture is smooth and homogeneous.
- Bake the Cheesecake:
- Preheat your oven to 170°C (340°F) with top and bottom heat.
- Pour the cheesecake mixture into a 26 cm (10-inch) springform pan.
- Place an oven-safe dish with water in the oven to prevent cracking.
- Bake for 1 hour. After baking, let the cheesecake cool slowly in the oven with the door slightly open for about 20 minutes.
- Refrigerate the cheesecake for at least 5 hours, preferably overnight.
- Prepare the Strawberry Topping:
- Dice 250 g of strawberries and spread them over the cooled cheesecake.
- Puree the remaining 200 g of strawberries with a bit of sugar and pour the puree over the diced strawberries.
Enjoy! Savor the rich, creamy texture and vibrant flavors of this Crustless Strawberry Cheesecake. Perfectly balanced with a refreshing hint of lemon and the sweetness of fresh strawberries, this dessert is sure to become a favorite. Enjoy every delightful bite!
