Creamy crustless cheesecake

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This recipe for a creamy crustless cheesecake shouldn’t´t of course be missing here on Klaraslife. Moist, creamy and light at the same time.

Cheesecake has been my and my brother’s favorite cake since childhood. Our grandmother always made the best and raisins are somehow always a must have for us. Raisin skeptics can of course leave them out.

This moist and at the same time fluffy crustless creamy cheesecake comes entirely without shortcrust pastry. All we need is curd, custard powder and eggs.

More delicious cheesecake recipes

• Classic cheesecake recipe
• Rhubarb cheesecake
• New York Cheesecake with strawberries
• Cheesecake with blueberry compote

Creamy crustless cheesecake

1 kg curd cheese
50 g raisins
2-3 tbsp rum
some fat for the mold
semolina to dust
5 eggs
160 g of sugar
1 pk. vanilla custard powder
Zest of an organic lemon

Springform pan 26 cm

Drain the curd cheese in a colander overnight or at least 2 hours. Pour rum over the raisins and let it soak for at least 1 hour.

The next day, line the bottom of the springform pan with baking paper, grease the edge and dust with semolina. Preheat the oven to 170 degrees. Separate the eggs.
Beat the egg yolks with half of the sugar until creamy.
Add curd cheese, vanilla custard powder, raisins and lemon zest and stir everything well.
Beat the egg white with a pinch of salt until stiff and then gradually stir in the remaining sugar. Beat until the mixture is firm and shiny.
Carefully gradually fold the egg white mixture under the cheesecake mixture. Be careful not to stir for too long.

Put the mixture in the springform pan and bake the cheesecake in the preheated oven for about 60 minutes.
Turn off the oven and let the cheesecake stand in it for another 15 minutes. Let the cake cool completely in the pan.

Sprinkle with powdered sugar before serving.

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Creamy crustless cheesecake

This moist and at the same time fluffy crustless creamy cheesecake is our fav. All we need is curd cheese, vanilla custard powder and eggs.

Course cheesecake

Prep Time 10 minutes

Cook Time 1 hour

Drain time 10 hours

Servings 16 servings

Author Klaraslife

Ingredients

• 1 kg curd cheese
• 50 g raisins
• 2-3 tbsp rum
• some fat for the mold
• semolina to dust
• 5 eggs
• 160 g of sugar
• 1 pk. vanilla custard powder
• Zest of an organic lemon
• Springform pan 26 cm

Instructions

• Drain the curd cheese in a colander overnight or at least 2 hours. Pour rum over the raisins and let it soak for at least 1 hour.
• The next day, line the bottom of the springform pan with baking paper, grease the edge and dust with semolina. Preheat the oven to 170 degrees. Separate the eggs.
• Beat the egg yolks with half of the sugar until creamy.
• Add curd cheese, vanilla custard powder, raisins and lemon zest and stir everything well.
• Beat the egg white with a pinch of salt until stiff and then gradually stir in the remaining sugar. Beat until the mixture is firm and shiny.
• Carefully gradually fold the egg white mixture under the cheesecake mixture. Be careful not to stir for too long.
• Put the mixture in the springform pan and bake the cheesecake in the preheated oven for about 60 minutes.
• Turn off the oven and let the cheesecake stand in it for another 15 minutes. Let the cake cool completely in the pan.
• Sprinkle with powdered sugar before serving.

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