Description
Cremig-zarter Käsekuchen ohne Boden: goldgelb gebacken, mit feiner Zitronennote, luftig-lockerer Textur und herrlich saftig. Ein Hauch Vanille rundet den mild-süßen, vollmundigen Quarkgeschmack perfekt ab.
Ingredients
Scale
- 1 kg Quark, 20% Fettgehalt
- 6 Eier
- 100 g Mehl
- 250 g Margarine
- 250 g Zucker
- ½ Päckchen Backpulver
- 2 Päckchen Vanillezucker
- etwas Zitronensaft
Instructions
- Preheat your oven to 170°C (top and bottom heat). Prepare a springform pan (about 26 cm in diameter) by greasing it lightly with butter or margarine, or lining the bottom with baking paper to prevent sticking.
- In a large mixing bowl, add the quark (1 kg), eggs (6), soft margarine (250 g), sugar (250 g), vanilla sugar (2 packets), flour (100 g), baking powder (½ packet), and a splash of lemon juice. Make sure the margarine is at room temperature to ensure easy mixing.
- Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed until you have a smooth, homogenous batter. Scrape down the sides of the bowl as needed to incorporate all the ingredients fully. The batter should be creamy and free of lumps.
- Pour the cheesecake batter into the prepared springform pan, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles and to level the surface.
- Place the pan on the middle rack of your preheated oven. Bake at 170°C (top and bottom heat) for about 1 hour, or until the top of the cake is golden brown and the center is set but still slightly wobbly when gently shaken.
- Once the baking time is up, turn off the oven. Leave the cheesecake inside the oven with the door slightly ajar to cool gradually for at least 30-60 minutes. This prevents the cake from collapsing or developing cracks due to sudden temperature changes.
- After the cheesecake has cooled in the oven, remove it and let it cool to room temperature. Then, carefully run a knife around the edge of the pan to loosen the cake before removing the springform rim.
- For variation, you can gently fold in some drained mandarin orange segments or cherries into the batter before baking for a fruity twist.
- Once fully cooled, transfer the cheesecake to a serving platter. Chill the cake in the refrigerator for a few hours before serving for best results. Slice and enjoy plain or with a dusting of powdered sugar, whipped cream, or fresh fruit.
Notes
This cheesecake is deliciously light and quick to prepare since it requires no crust. For extra flavor, you can add fruit such as mandarins or cherries to the batter before baking. Make sure to let the cake cool slowly in the oven to prevent it from collapsing. The cake tastes even better after chilling in the refrigerator for a few hours.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg