Simple Gluten-Free Crustless Cheesecake
Ingredients
- 1 kg low-fat quark
- 125 g mascarpone
- 180 g sugar
- 3 large eggs
- 2 packets vanilla pudding powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 200 g heavy cream
- 1 organic lemon
For the pan
- Butter or oil, for greasing
- Cornstarch, for dusting
For dusting
- Powdered sugar, for dusting
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C)
Grease a 26 cm springform pan and dust with cornstarch
Mix the low-fat quark, mascarpone, sugar, and eggs until smooth
Stir in the vanilla pudding powder, cornstarch, and vanilla extract
Add the heavy cream and mix until combined
Wash the lemon with hot water, dry, and grate the zest into the mixture
Halve the lemon and squeeze the juice, then stir into the mixture
Pour the quark mixture into the prepared springform pan
Bake in the preheated oven for about 15 minutes at 180°C
Reduce the heat to 150°C top and bottom heat (convection: 130°C) and bake for another 40 minutes
Let the cake cool in the springform pan on a wire rack for about 4 hours
Carefully loosen the cake from the springform edge with a knife
Dust the rim with powdered sugar
Tip
To get more juice from a lemon, roll the fruit firmly on the kitchen surface until the peel shines and the lemon yields slightly, then squeeze as usual
