Viennese crustless cheesecake: A no‑fail recipe for success
Looking for a cheesecake recipe that always turns out perfectly? I have a suggestion for you that will impress even the most discerning gourmets. The crustless cheesecake, as it's called, is a Viennese classic that captivates with its fluffiness and creamy texture. This dessert, perfect for any occasion, doesn't collapse after baking and slices wonderfully.
Cheesecake is a classic among desserts that has been a staple treat for generations. However, not every recipe guarantees success – many cheesecakes collapse, crack, or have an overly dense consistency. Be sure to check out this truly exceptional recipe for crustless cheesecake that always succeeds. This fluffy, cloud-like cake not only looks great but also pampers the palate with its creamy taste. The secret to its perfection lies in the simplicity of its preparation and a proven baking method.
Crustless cheesecake – a recipe for lightness and success in every form
Unlike classic cheesecakes with a crumbly or biscuit base, the crustless cheesecake is characterised by its delicacy and subtle structure. You don't need complicated additions or specialised pans – just a springform tin and a few basic ingredients. The result? A cake that doesn't collapse, doesn't crack, and every piece offers pure enjoyment.
To prepare the perfect cheesecake, you primarily need high-quality quark. The best option is ready-made cheesecake quark from a tub, which has the right consistency and doesn't require additional grinding. Besides that, you'll need eggs, butter, a bit of vanilla pudding, sugar, and vanilla extract. Simple ingredients, but in the right proportions and with proper preparation, create a dessert that will win anyone's heart.
How to bake the perfect crustless cheesecake? Step by step
Ingredients:
- 1 kg of cheesecake quark (from a tub),
- 200 g of butter (melted and cooled),
- 8 eggs,
- 200 g of caster sugar,
- 3 tablespoons of vanilla pudding (unsweetened),
- 3 teaspoons of vanilla extract.
Preparation method:
- In a large bowl, mix the quark with the melted butter, pudding, and vanilla. The mixture should be smooth and uniform, without lumps.
- Beat the eggs with the sugar until you get a light, fluffy foam. This is a crucial step – a well-aerated mixture will ensure the cheesecake is exceptionally light.
- Gently combine both mixtures – preferably using a spatula or whisk. The movements should be gentle to avoid destroying the fluffiness of the egg foam.
- Transfer the mixture to a springform tin lined with baking paper. Place it in a larger tray with hot water so that it reaches halfway up the springform tin. Bake at 160°C (conventional, without fan) for about 80–90 minutes. Do not open the oven door during baking!
- After baking, leave the cheesecake in the turned-off oven with the door slightly open for half an hour. Then cool it completely and refrigerate for several hours – preferably overnight.
Crustless cheesecake is a dessert suitable for both a family dinner and an elegant party. Its creamy consistency and delicate taste will delight everyone. Serve the cheesecake with your favourite fruits or chocolate topping, and you'll have a dessert that will remain in your guests' memories for a long time.
