This recipe for a crustless cheesecake offers a delightful fusion of creamy texture and a hint of citrus that melts deliciously in your mouth. Crafted with a simple yet elegant blend of double cream cheese, low-fat quark, and sour cream, this dessert eschews the traditional crust to focus on the rich, velvety filling. Infused with vanilla and a touch of lemon zest, this cheesecake is as refreshing as it is indulgent.
Why You’ll Love This: If you’re a fan of cheesecakes but looking for something lighter, this crustless version is perfect. It’s less dense than typical cheesecakes, making it an excellent choice for those who enjoy a more subtle dessert. The addition of beaten egg whites introduces a light, airy texture that differentiates it from its heavier counterparts. Moreover, the simplicity of the ingredients allows the flavors of vanilla and lemon to shine through, offering a delightful sensory experience with each bite.
Perfect Occasion: This crustless cheesecake is ideal for a sophisticated dinner party or a casual family gathering. It’s also perfect as a special treat during the holidays or celebrations where you want to impress without the heaviness of a traditional dessert. Serve it at your next summer BBQ for a refreshing conclusion to a hearty meal.
Decoration Tips: Garnish this exquisite cheesecake with a berry compote for a touch of elegance and a burst of color. Fresh berries like raspberries, blueberries, or sliced strawberries also make fantastic toppings. For a final touch, sprinkle some powdered sugar or add a few mint leaves for an additional layer of freshness and visual appeal.
Ingredients:
- 200 grams of double cream cheese
- 250 grams of low-fat quark
- 1/2 packet of vanilla pudding powder
- 150 grams of sour cream
- 2 egg yolks
- 75 grams of sugar
- Vanilla sugar or vanilla paste to taste
- Grated lemon zest to taste
- 75 ml of cooking oil
- 60 ml of milk
- 2 egg whites, beaten to stiff peaks
Instructions:
- Combine the double cream cheese, quark, and vanilla pudding powder with the sour cream in a large mixing bowl.
- Add the egg yolks, sugar, vanilla sugar or paste, and grated lemon zest to the mixture. Mix in the cooking oil and milk until everything is well incorporated.
- Gently fold in the beaten egg whites to keep the mixture light and airy.
- Pour the mixture into an 18 cm baking form.
- Bake at 180 degrees Celsius (conventional setting) for approximately 60 minutes. If the top gets too dark towards the end, cover with aluminum foil to prevent burning.
- Allow the cheesecake to cool completely before serving. Enhance its presentation with your choice of berry compote or fresh berries.
Enjoy!
