Desserts
Crustless cheesecake with blueberry jam
This classic crustless cheesecake is especially creamy with quark and gets a fruity accent from Minnelea blueberry jam. An uncomplicated German cheesecake recipe without shortcrust pastry.
Method
- Preheat the oven to 170 °C (conventional, top and bottom heat). Line the base of a 24 cm springform pan with baking paper and lightly butter the sides.
- Beat the soft butter and sugar for 2 minutes until creamy. Stir in the eggs one at a time until the mixture is smooth and even.
- Add the quark, vanilla pudding powder, vanilla, lemon zest and salt. Stir only until smooth; beating for too long causes cracks later.
- Pour the quark mixture into the pan and smooth the top. Tap the pan gently on the work surface once to release large air bubbles.
- Bake on the middle rack for 60 to 65 minutes. The edge should be set and the centre may still wobble slightly. Turn off the oven, open the door a crack and let the cake cool inside for 30 minutes.
- Let it cool completely, then chill for at least 2 hours. Cut into slices and serve each piece with a little blueberry jam.
Minnelea products for this recipe
The preserves used in this recipe.
All ingredients should be at room temperature. Let the Käsekuchen cool slowly in the switched-off oven so the surface stays as smooth as possible. Well chilled, it slices cleanly and, covered, keeps for up to three days in the refrigerator.
