German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
Serves 6
20 mins prep
20 mins cook
20 mins Resting Time
60 mins total
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!
Included in my cookbook 'German Home Kitchen'.
Käsekuchen Batter
Raspberry Sauce
Garnish
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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.
oz 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.
oz butter
oz sugar
lemon
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.
oz eggs
Mix together the cornstarch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark until just combined.
oz all-purpose flour
oz cornstarch
oz quark
Raspberry Sauce
For the raspberry sauce, heat raspberries and sugar over medium heat until boiling.
oz frozen raspberries
tbsp 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.
cornstarch
Combine
Add about 1 Tablespoon of the raspberry sauce to the bottom of each buttered glass, then top to 2/3 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
