I absolutely love this Himbeer Käsekuchen im Glas recipe because it gives me the perfect excuse to indulge in creamy, dreamy cheesecake with a refreshing pop of raspberries without the guilt of a massive slice. Plus, there’s something so satisfying and Instagrammable about serving up these individual portions in cute little jars!
I adore the uncomplicated nature of this Himbeer Kasekuchen Im Glas, a German raspberry cheesecake. This cheesecake has no crust, and it’s made with layers of cream cheese and quark.
These two milks make a lovely cream. The cheesecake is sweetened with granulated sugar, and it possesses the brightness of lemon juice and fresh raspberries.
This dessert is light, yet indulgent.
Ingredients
Cream Cheese:
Rich in creamy texture.
Rich in calcium and healthy fats.
Rich in delectable creaminess.
Quark:
Elevated in protein and calcium.
Not heavy, but light, creamy, and tangy.
Granulated Sugar:
Makes the cheesecake sweet.
Delivers carbs.
Eggs:
Combine components.
Offer amino acids and vital vitamins.
Vanilla Extract:
Imparts fragrant sweetness.
Obtained from beans of the vanilla.
Raspberries:
Inherently sugary and tangy.
Abundant in fiber and antioxidants.
Lemon Juice:
Imparts sharp liveliness.
Contains a large amount of ascorbic acid.
Ingredient Quantities
- 200 g cream cheese
- 200 g quark
- 100 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 150 g fresh raspberries
- 50 g icing sugar
- 1 tbsp water
Instructions
1. Set your oven to 160°C (320°F) and get ready to bake six individual servings in small glass jars or ramekins.
2. In a big mixing bowl, mix until smooth and well-blended the cream cheese and quark.
3. Incorporate fully the granulated sugar and the cheese mixture by mixing them together.
4. Incorporate the eggs into the mixture, one at a time, beating well after each addition and ensuring that each egg is completely blended into the mixture before adding the next.
5. Incorporate the vanilla extract, lemon juice, and cornflour into the mixture, and blend until the texture is perfectly smooth and creamy.
6. Evenly distribute the cheesecake batter between the jars or ramekins you have ready.
7. Put the jars in a deep baking dish, and fill the dish with hot water, reaching halfway up the sides of the jars to make a bain-marie.
8. Bake in the preheated oven for 20-25 minutes. The cheesecake should be set but still slightly wobbly in the center when you take it out.
9. As the cheesecakes bake, make the raspberry topping by blending half of the raspberries with icing sugar and water until smooth.
10. After allowing the sauce to chill, spoon the raspberry sauce over the chilled cheesecakes and add the whole raspberries. Refrigerate before serving. Enjoy your delightful Himbeer Käsekuchen im Glas!
Equipment Needed
1. Oven
2. Mixing bowl
3. Hand mixer or whisk
4. Measuring cups and spoons
5. Small glass jars or ramekins (6)
6. Deep baking dish
7. Blender or food processor
8. Spoon
FAQ
- Can I substitute quark with another ingredient?If you cannot find quark, substitute Greek yogurt or ricotta cheese in its place. They will provide a slightly different texture and flavor, but will serve in its stead.
- Do I need to use fresh raspberries?The best way to achieve the best flavor and texture is to use fresh raspberries. However, you may use frozen raspberries if you have to. They must be thawed and drained before you use them, though.
- Can I prepare this cheesecake in advance?Certainly! You can make Himbeer Kasekuchen Im Glas a day beforehand and keep it in the fridge. It’s a simple dessert to prepare, and it holds up well in storage.
- What is the purpose of cornflour in the recipe?The cheesecake mixture is thickened and given a smooth, creamy texture by using cornstarch, which creates a crustless wonder.
- How should I serve this cheesecake?Present the cheesecake right in the jars or glasses for a stunning display. If you want to get fancy, toss on a few more raspberries and some icing sugar.
- Is there a substitute for icing sugar in the raspberry topping?You can use regular granulated sugar if you lack icing sugar, but the texture may be a bit grainy unless you completely dissolve the sugar in the water.
Substitutions and Variations
Cream cheese:
Use mascarpone in place of the cottage cheese, and get a slightly more luscious dessert that also has more protein and less sugar.
Quark:
Substitute Greek yogurt for a similar taste and texture.
Granulated sugar:
Use honey or agave syrup as a sweetener that comes from nature.
Cornflour:
Employ arrowroot powder as a gluten-free thickening agent.
Fresh raspberries:
If you would like a different berry flavor, substitute fresh strawberries or blueberries.
Pro Tips
1. Room Temperature Ingredients: Ensure the cream cheese, quark, and eggs are at room temperature before mixing. This will help achieve a smoother and creamier texture in the cheesecake mixture.
2. Avoid Overmixing: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks on the surface of your cheesecake as it bakes.
3. Check the Water Bath: Make sure the hot water in the bain-marie reaches halfway up the sides of the jars for even cooking. This gentle baking method helps keep the cheesecake texture smooth and prevents any curdling.
4. Chill Thoroughly: After baking, allow the cheesecakes to cool completely at room temperature before refrigerating. This helps them set properly and enhances their texture and flavor when served cold.
5. Fresh Raspberries: Choose ripe, firm raspberries for the topping. They should be bright in color and free from blemishes. This will ensure a fresh and vibrant look as well as the best flavor profile for your dessert.
Himbeer Kasekuchen Im Glas German Crustless Raspberry Cheesecake Recipe
My favorite Himbeer Kasekuchen Im Glas German Crustless Raspberry Cheesecake Recipe
Equipment Needed:
1. Oven
2. Mixing bowl
3. Hand mixer or whisk
4. Measuring cups and spoons
5. Small glass jars or ramekins (6)
6. Deep baking dish
7. Blender or food processor
8. Spoon
Ingredients:
- 200 g cream cheese
- 200 g quark
- 100 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 150 g fresh raspberries
- 50 g icing sugar
- 1 tbsp water
Instructions:
1. Set your oven to 160°C (320°F) and get ready to bake six individual servings in small glass jars or ramekins.
2. In a big mixing bowl, mix until smooth and well-blended the cream cheese and quark.
3. Incorporate fully the granulated sugar and the cheese mixture by mixing them together.
4. Incorporate the eggs into the mixture, one at a time, beating well after each addition and ensuring that each egg is completely blended into the mixture before adding the next.
5. Incorporate the vanilla extract, lemon juice, and cornflour into the mixture, and blend until the texture is perfectly smooth and creamy.
6. Evenly distribute the cheesecake batter between the jars or ramekins you have ready.
7. Put the jars in a deep baking dish, and fill the dish with hot water, reaching halfway up the sides of the jars to make a bain-marie.
8. Bake in the preheated oven for 20-25 minutes. The cheesecake should be set but still slightly wobbly in the center when you take it out.
9. As the cheesecakes bake, make the raspberry topping by blending half of the raspberries with icing sugar and water until smooth.
10. After allowing the sauce to chill, spoon the raspberry sauce over the chilled cheesecakes and add the whole raspberries. Refrigerate before serving. Enjoy your delightful Himbeer Käsekuchen im Glas!
