Simple German Sheet Cheesecake Without Crust
Ingredients
- 6 large eggs
- 125 g soft butter
- 250 g sugar
- 1 packet vanilla sugar
- 1 lemon, juice and zest
- 1000 g low-fat quark
- 350 g cream cheese (double cream)
- 1 packet vanilla pudding powder
- 150 g semolina
- 1/2 packet baking powder
For serving
- 2 tsp powdered sugar
Preparation
Line a 30x40 cm baking sheet with parchment paper, cutting the corners to fit. Separate the eggs and set aside the egg whites. Beat soft butter, 200 g sugar, and egg yolks until creamy
Add vanilla sugar, lemon juice, and zest to the mixture. Mix in quark, cream cheese, and vanilla pudding powder until well combined. In a separate bowl, mix semolina and baking powder, then fold into the cheesecake mixture
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection. Beat the egg whites with the remaining 50 g sugar until stiff peaks form, then gently fold into the cheesecake mixture
Spread the batter onto the prepared baking sheet and smooth the top. Bake for about 25 minutes until set. Let cool completely on the sheet
Notes
Yields about 24 pieces
Store in the refrigerator for up to 3 days
