Käsekuchen ohne Boden oder auch Quarkkuchen wie bei der Großmutter sind beliebte süße Leckereien in Deutschland. Die traditionellen Rezepte haben oft eine lange Geschichte und werden von Generation zu Generation weitergegeben. Aufgrund des simplen und dennoch köstlichen Geschmacks sind diese Kuchen bei Jung und Alt gleichermaßen beliebt.

Käsekuchen ohne Boden, Quarkkuchen wie bei der Großmutter

Hello and welcome to Mutti’s kitchen. Today, we’re going to be baking. I’m sure you know that there are always favorite cakes in every family. Whenever a family birthday or gathering comes along and I ask if I should bring something, the answer is always “make your cheesecake”. I bake a cheesecake or a crustless quark cake, and it’s always a hit. Not everyone can make it as well as I can, so I’m always asked to make it. But sometimes people do ask me to make something different.

I find this cheesecake recipe to be relatively easy, so I’m going to show you how it’s done. We’ll need 300 grams of sugar, the juice of one lemon, and the zest of one lemon. I’m using pre-packaged lemon zest which is always handy to have in stock. It’s not always guaranteed that the lemons at home are organic enough to zest. I’m also adding 2 packets of vanilla sugar, a piece of butter that I’ve melted in the microwave for a minute (that’s my quirk, maybe that’s why my cheesecake is always a bit different), and six eggs.

To begin, we need to separate the eggs. The egg whites go into this tall container, and the yolks go straight onto the sugar. This has the advantage of allowing us to work one after the other. We need to make a stiff egg white foam, and to do that we need a mixer that’s free of fat. Otherwise, the egg whites won’t firm up properly. I’m doing the egg white foam first so that I don’t have to clean the mixer in between.

Separating the eggs is crucial for this recipe. I’m using this tall container for the egg whites because I find it works well. You may need to try a few options to find what works for you.

Now, let’s take a closer look at the egg whites. They’re nice and stiff. You should be able to turn the container upside down without the egg whites spilling out.

Next, let’s deal with the other ingredients. I’ve added the 300 grams of sugar, 250 grams of butter, the lemon juice and the lemon zest. I mix it together, and because it’s quite liquid, I’m using this saucepan that has a hole in the middle. You may have seen something like this before. It serves its purpose well, and the splatter was not too bad today.

Now we have a smooth, shiny mixture with small bubbles. It’s really important not to underestimate how long you should mix the ingredients. Mixing for a little longer will give you better results.

Let’s move on to the quark. I’m using a kilo in this recipe, and I’ve added a pinch of salt to the egg whites to make them stiffer. I mix it well with the egg yolk and sugar mixture, and then add the vanilla pudding powder. I add the quark, and finally, the egg white foam.

The egg white foam gives the cake a light, fluffy texture. I’m using this spoon that’s not completely flat to fold in the egg white foam. We don’t want to disturb the air in the mixture too much. It takes a little patience to get the egg white foam to incorporate well, but with care and attention, you’ll have a delicious, airy cheesecake to enjoy.

I hope you enjoyed this recipe. Don’t forget to try it out yourself!
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