German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

German raspberry cheesecake baked in a jar

5 from 9 votes

German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

This all-time favorite German cheesecake recipe is easy enough for EVERYONE to attempt it and it's a definite go-to recipe, as it delivers the warming taste of Germany's Kaffee und Kuchen time in under one hour!

Prep Time20

Cook Time20

Resting Time20

Total Time1

Course: Baking, Coffee, Dessert, Entertaining, Kaffee

Cuisine: German

Keyword: cheesecake with quark recipe, Easy German Cheesecake recipe, Easy Käsekuchen recipe, german cheesecake recipe, German cheesecake without crust recipe, German individual cheesecake recipe, German raspberry cheesecake recipe, German valentine's cheesecake recipe, Käsekuchen recipe, Raspberry Käsekuchen recipe, Valentine's käsekuchen recipe

Servings: glasses

Calories: 386kcal

Equipment

Ingredients

Käsekuchen Batter

butter for glasses
120 grams butter
125 grams sugar
½ lemon peel only
1 pinch salt
420 grams quark running short? use a mixture of quark and full fat greek yogurt (the Fage brand has a great consistency)
150 grams eggs 3 medium sized eggs, but better to weigh
20 grams all-purpose flour
20 grams cornstarch

Raspberry Sauce

280 grams frozen raspberries
3 Tablespoons sugar
some cornstarch to thicken the sauce

Garnish

Mint optional
Fresh Raspberries optional
White Chocolate optional

Metric - US Customary

Instructions

Käsekuchen Batter

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 your smallish jars using a bit of melted butter and a pastry brush. You can even use mugs!
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

Raspberry Sauce

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

Combine

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

Nutrition