Crustless German Cheesecake — an easy, authentic version that’s quick to prepare and full of flavor. This crustless cheesecake is moist, tender, and relies on quark for its distinct texture and taste.
About This Recipe
If you love cheesecake but want to try something different from the classic American cream cheese style, this authentic German cheesecake is a wonderful option. It’s naturally crustless, simple to mix, and bakes into a light, slightly sunken cake with a golden top. Serve it plain, with fresh berries, or a dollop of whipped cream.
This version highlights quark, a staple in German baking. If you don’t have quark on hand, there are several acceptable substitutes that will still produce a delicious cake.
German Cheesecake vs. American Cheesecake
The main difference is the cheese: German cheesecake uses quark instead of cream cheese. Quark is a fresh, soft cheese with a texture similar to thick Greek yogurt but less tangy. It’s creamy, high in protein, and commonly used across Germany and other parts of Europe in both sweet and savory recipes.
Where to Find Quark
Quark is widely available in Europe and has become easier to find in other regions. If you can’t find ready-made quark, you can make it at home from milk and buttermilk, or use full-fat Greek yogurt or pureed cottage cheese as substitutes. Each alternative will slightly change the texture but still yields a lovely cheesecake.
Note: As of the last recipe update, some suppliers previously carrying quark may have changed their offerings. The recipe author noted that a particular brand is no longer selling quark, so availability can vary by region.
Substitutes for Quark
If quark isn’t available, use full-fat Greek yogurt (strained to thicken if possible) or pureed cottage cheese. A mixture of both also works well. Expect a slightly different texture, generally a little softer than the authentic quark version, but still delicious and satisfying.
Tools That Make Slicing Easy
For even, bakery-style slices, a cake marker can be useful: press it lightly on the cake to create guide lines, then slice along them for consistent portions. A simple sharp knife warmed in hot water and wiped dry between cuts also produces clean slices.
Ingredients
- 1 cup (198 g) sugar
- 1 1/2 tsp vanilla sugar or vanilla extract
- 14 tbsp (200 g) butter, room temperature
- 6 eggs
- 3 3/4 cups (about 850 g) quark (or full-fat Greek yogurt or pureed cottage cheese)
- 1/2 cup (95 g) cream of wheat (semolina can be used as a substitute)
- Juice of half a lemon (optional)
Equipment
- Large mixing bowl
- Stand or hand mixer
- Spatula
- Scale or measuring cups and spoons
- Springform pan
- Parchment paper (optional)
- Cooking spray (optional)
- Plastic wrap
How to Make Crustless German Cheesecake
- Preheat the oven to 325°F (162°C).
- In a large mixing bowl, beat the room-temperature butter with the sugar and vanilla until light and fluffy.
- Add the eggs in two-egg increments, mixing on low until incorporated after each addition.
- Beat in the quark (or chosen substitute) on low speed until the mixture is smooth and uniform.
- Stir in the cream of wheat and mix briefly on low to combine.
- Add the lemon juice if using and mix once more on low. Scrape down the bowl sides and fold the batter to ensure everything is well blended.
- Prepare the springform pan: remove the ring, lightly grease the bottom, and place a round piece of parchment on it. Reassemble and secure the ring, then pour in the cheesecake batter.
- Bake for about 70 minutes, or until the top is golden brown. Check at 60 minutes and continue in 5–10 minute increments until done.
- Allow the cheesecake to cool in the pan for a few minutes, then run a knife around the edge and release the springform. Transfer the cake to a plate, cover with plastic wrap, and chill in the refrigerator for several hours or overnight. Chilling firms the texture and improves flavor.
- Serve at room temperature or slightly chilled with fresh fruit or whipped cream on the side.
Recipe Notes
This recipe yields approximately 12 servings. Baking time may vary slightly depending on oven calibration and springform pan size. The top of an authentic German cheesecake often sinks slightly in the center as it cools — that’s normal and part of its charm.
Nutrition (Approximate per serving)
Calories: ~213; Total fat: ~12 g; Saturated fat: ~7 g; Cholesterol: ~99 mg; Sodium: ~138 mg; Carbohydrates: ~18 g; Sugar: ~17 g; Protein: ~9 g. Nutrition estimates are approximate and can vary based on ingredient brands and portion sizes.
More German Cake Ideas
If you enjoy German baking, try other classic cakes such as apple custard cake, bee sting cake, savory onion tart, or plum cake. Each offers a different taste of traditional German baking traditions.
Recipe adapted and tested for clarity. Big thanks to ingredient suppliers and recipe testers who helped refine this version for reliable home baking.