No setting up overnight for this German cheesecake! Make this delicious German raspberry cheesecake in jars in just about an hour and enjoy them warm or cooled down. So simple and so good!
How to Make German Cheesecake
Traditionally, when making German cheesecake, you would go big with a springform, which gives some people anxiety (that used to be me). And don't get me wrong. There is something so neat about cutting into cakes for the classic Kaffee und Kuchen experience.
BUT today, let's go more casual. Let's bake those cheesecakes in glass jars (you could also use mugs or any other small dish that's oven-safe). They're so cute! And much, much quicker to make than the large version, which ideally rests after baking overnight (ain't nobody got time for that when a Käsekuchen craving hits!).
So plain and simple, here the top reason WHY you need to make this no crust German cheesecake in jars RIGHT NOW:
- NO resting time
- NO worrying about underbaked cakes
- NO waiting after baking to eat
- and last but not least NO crust (which also makes it super easy to go gluten-free on this recipe)
What are you waiting for?
Cheesecake with quark
The quark conversation. It's one that I have often with people and it's one that upsets me sometimes. Because quark is really unlike any other dairy. It's kind of like yogurt, but not. It's kind of like sour cream, but not.
What drives me up the ceiling is when people call it cheese! I don't know about you, but eating a whole pot of cheese topped with berries sounds kind of gross to me (and that's what Germans do). So when I tell you that it's not easy to substitute quark, it's not.
German cheesecake is made from quark instead of cream cheese. The texture is lighter, fluffier and not as creamy as its American cousin. Give me the option of an American baked cheesecake versus a German one and the German one will always win in my (German) opinion - not biased at all obviously!
This no crust German cheesecake is even simpler to make than a regular German cheesecake and I can't wait for you to try it!
Where to get quark
You can buy quark for a lot of money in a store, which is what I did today. You can buy a locally made quark by Hemme Brothers online and have it shipped during the colder months (score!). On a side note, if you use Hemme Brothers quark, it is much denser than other store-bought quark I have bought.
I actually ended up switching out ⅓ of the needed quark in this recipe for 2% Greek yogurt (I like the Fage brand) to make the consistency a bit more typical. You can also go the more cost-effective route and make quark at home following my friend Anja's recipe. I recently bought these buttermilk and fromage blanc starter cultures to experiment myself AGAIN using Anja's recipe and will report back via Instagram and here if it works out!
I can't wait for you to make my no crust German cheesecake at home (this pumpkin version is another favorite German cheesecake of mine)! If you love my German recipes, please subscribe for my weekly email newsletter for even more recipe ideas.
German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
- Mint optional
- Fresh Raspberries optional
- White Chocolate optional
- Ideally, bring all ingredients to room temperature. If you didn't plan ahead (happens to me a lot), then cut the butter into chunks and microwave for 10 seconds to make it more workable.120 grams butter
- butter for glasses
- Whisk together the butter, sugar, lemon peel and salt until it’s a smooth consistency (I love using my cordless handheld mixer for this job!). If the butter is still too cold, microwave the mixture for 10 seconds at a time until it's workable.120 grams butter, 125 grams sugar, ½ lemon, 1 pinch salt
- Gradually whisk in the egg. If the eggs are too cold, it can easily become grainy. But don't worry. It'll be fine.150 grams eggs
- Mix together the cornstarch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark until just combined.20 grams all-purpose flour, 20 grams cornstarch, 420 grams quark
- For the raspberry sauce, heat raspberries and sugar over medium heat until boiling.280 grams frozen raspberries, 3 Tablespoons sugar
- If it needs thickening, remove raspberries from heat, extract some of the liquid, mix together with cornstarch, then whisk into the raspberries and return to boiling. Repeat if needed to achieve desired consistency.some cornstarch
- Add about 1 Tablespoon of the raspberry sauce to the bottom of each buttered glass, then top to ⅔ full with the batter using 2 spoons. To make things a little less messy, you can use a large decorating bag and no decorating tip. Lastly add some leftover raspberry mixture on top, if desired. Clean the rim of the glasses before baking.
- Place the glasses on a metal rack and bake in preheated oven for about 20-25 minutes at 320° F or 160° C (convection setting!). Mine took 24 minutes. You can double check with the wiggle test. If the center is still sunken or extra wobbly, leave them in there for another minute or so.
- Remove from oven and enjoy hot (allow glass to cool down 20 minutes or so) or let cool at room temperature (2 to 3 hours), then transfer to a fridge.
- Before serving, decorate each Käsekuchen with raspberries, mint leaves, and white chocolate hearts.Mint, Fresh Raspberries, White Chocolate