Step-by-Step Instructions
Step 1: Prep and Preheat
Preheat your oven to 180°C (350°F / Gas Mark 4). Line the bottom of an 8-inch (20cm) springform cake tin with baking parchment, and spray the sides generously with your low-calorie cooking spray.
Step 2: Whisk the Egg Whites
In a clean, dry glass or metal bowl, add the 3 egg whites and a pinch of salt. Use an electric hand mixer to whisk the whites until they form stiff peaks. Set this bowl aside.
Step 3: Mix the Cheesecake Base
In a separate large mixing bowl, add the 3 egg yolks, fat-free Quark, granulated sweetener, vanilla extract, lemon zest, and lemon juice. Whisk thoroughly until the mixture is completely smooth, creamy, and free of lumps.
Step 4: Fold in the Fluffiness
Gently fold one-third of the whipped egg whites into the Quark mixture using a spatula to loosen it up. Then, add the remaining egg whites. Fold very gently in a figure-eight motion. Do not overmix, as you want to keep as much air in the batter as possible for that authentic, light German texture.
Step 5: Bake to Perfection
Pour the fluffy batter into your prepared cake tin and smooth the top with your spatula. Bake in the center of the oven for 40 to 45 minutes, or until the top is beautifully golden brown and the cheesecake has risen. It should still have a slight wobble in the very center.
Step 6: Cool Slowly
Turn off the oven, prop the oven door slightly open with a wooden spoon, and let the cheesecake cool inside for 15-20 minutes (this prevents it from sinking too fast). Remove from the oven and let it cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
💡 Top Tips for Baking Success
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Why did my cheesecake sink? It is completely normal for a crustless German cheesecake to rise like a soufflé in the oven and sink slightly as it cools. Cooling it slowly inside the oven helps it sink evenly.
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Can I add fruit? Absolutely! To keep it speed-food friendly, serve each slice with a generous handful of fresh raspberries, strawberries, or blueberries.
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Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day!