Decadent No-Crust Cheesecake Delight: A Heavenly Blend of Mascarpone, Quark, and a Zesty Lemon Twist

Immerse yourself in the sumptuousness of our Decadent No-Crust Cheesecake Delight, a masterful blend of creamy mascarpone and smooth quark, sweetened to perfection and infused with the light zest of organic lemon. This recipe simplifies the art of cheesecake making without sacrificing the luxurious, velvety texture that makes this dessert a universal favorite. Enhanced with the subtle warmth of vanilla and baked to a golden perfection, each slice promises a melt-in-your-mouth experience that transports you straight to dessert heaven.

Why You’ll Love This

This no-fuss, no-crust cheesecake is a testament to simplicity meeting elegance. Its creamy texture, combined with the refreshing zest of lemon and the rich depth of vanilla, creates a balanced and irresistible flavor profile. Perfect for those who appreciate the finer details in a dessert without the complexity of a traditional crust, this cheesecake is as delightful to make as it is to eat.

Perfect Occasion

Ideal for any gathering that calls for a touch of sophistication—be it a cozy family dinner, a celebratory brunch, or an elegant afternoon tea. This cheesecake shines as the centerpiece of your dessert table, offering a universally appealing treat that’s bound to impress at birthdays, holidays, and spontaneous get-togethers alike.

Decoration Tips

Elevate your cheesecake with simple, yet elegant decorations. A dusting of powdered sugar, a few curls of lemon zest, or a drizzle of homemade fruit coulis can add a touch of visual interest and flavor. For a festive touch, adorn with fresh berries or edible flowers. Remember, less is often more when it comes to decorating this already stunning dessert.

• Ingredients
  • 1 kg low-fat quark
  • 250 g mascarpone cheese
  • 250 g sugar
  • 2 packets of vanilla pudding mix
  • Zest of one organic lemon
  • 1 teaspoon vanilla extract or 1 packet of vanilla sugar
  • 4 eggs
  • 400 ml cream
• Instructions
  1. Combine all ingredients in a large mixing bowl and stir until well mixed.
  2. Pour the mixture into a 26 cm springform pan.
  3. Bake in a preheated oven at 170°C (338°F) with both top and bottom heat for 1 hour.
  4. Allow the cheesecake to cool slowly in the oven with the door slightly open for about 20 minutes.
  5. Refrigerate the cheesecake for at least 5 hours, but ideally overnight, to set perfectly.

Pro Tips:

• At the 40-minute mark, cover the cheesecake with baking paper to prevent over-browning.
• Place an ovenproof dish filled with water in the oven to avoid cracks in the cheesecake.

Enjoy this heavenly dessert that combines simplicity with elegance, promising a taste experience that’s both rich and refreshing. Enjoy!