Grandma’s bottomless cheesecake – a recipe with tradition and a lot of love

Delicious cheesecake. image / Shotshop

Do you want to surprise your loved ones with a delicious cake this weekend? Then we have an idea for you!

This juicy bottomless quark cake is really quick to make and incredibly tasty. Try it: you will love the melted dough made from quark, vanilla and semolina with a subtle lemon aroma.

Some quick tips first

The ingredients are best processed at room temperature. So take them out of the fridge well in advance of baking.

If you do not want your cake to be too dark, cover the cake with aluminum foil after about three quarters of an hour in the oven.

The cake should be firm after baking, but still a little “wobbly”. Do not forget: the dough solidifies when it cools. So feel free to take the cake out of the oven after an hour, even if it still seems a little too soft.

To prevent the cake from collapsing in the middle after baking, only open the oven door after baking. So he can cool down slowly. Take out the cake completely after at least an hour.

Also read: The recipe in 3 minutes: Mug Apple pie from the microwave – so good, so easy to make! >>

This quark cake has no bottom. That’s why you need a leak-proof spring form. You can also line the pan with aluminum foil.

Only quark is in this recipe, no cream cheese or cream. If you like it creamier, you can replace part of the curd with cream cheese or crème fraîche.

Some say quark cake, others call it cheesecake – is there really any difference? In truth not, for quark is nothing but cream cheese that is only lean (up to 40% fat).

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Grandma’s bottomless cheesecake

What you need:

120 grams soft butter, 250 grams sugar, 4 small eggs, 1 kilo quark (40% fat), 1 packet vanilla sugar, 50 grams cornstarch, 2 tablespoons semolina, 1 packet baking powder, 1 organic lemon, 1 pinch of salt, optional: 125 grams raisins or 100 grams of chopped nuts

This cheesecake tastes twice as good. Image / imagebroker

How to make the cheesecake:

Preheat the oven to 175 degrees top / bottom heat.

Separate the eggs. Set the egg whites aside in a fat-free bowl.

Put the egg yolks in a larger bowl and whisk together with the sugar until fluffy. Now add the melted (but not hot!) Butter (melted in a few seconds in the microwave).

Then add the quark and mix everything into a smooth dough.

Now let the sifted starch seep in and add semolina, salt and baking powder.

Finely grate the peel of the organic lemon in the dough and add the squeezed juice to the mixture.

Add raisins or nuts to taste. Mix everything again thoroughly.

Now beat the egg whites hard and then gently pull them under the dough, for example with a spatula.

The finished curd cake mass is now placed in the greased springform pan (28 centimeters), which you previously sprinkled with a little semolina. Then it goes into the oven for about an hour.

Be sure to allow the cake to cool slowly and wait at least an hour before opening the mold.

Ideas for a quick decoration:

You can simply sprinkle the cake with powdered sugar.

You can put fresh fruit (cut into pieces) on top of the cake. Alternatively: chocolate leaves or chocolate raisins.

For a particularly beautiful sheen, you can spread the half-cooled cake thinly with fruit jam.

Save the cheesecake

If you keep the quark cake cool, covered, it will easily stay for several days. It can also be frozen in freeze-proof containers – preferably in pieces so that individual portions can be thawed.

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