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Food traditionnel

Cheesecake in a loaf pan

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Cheesecake in a loaf pan

Delightfully creamy and wonderfully moist: Our cheesecake in a loaf pan is filled with a sweet berry mixture. With quark and vanilla pudding, the cheesecake without a base is very easy to make yourself.

INGREDIENTS (For a loaf pan 23 cm x 10 cm)


180 g mixed berries (frozen)
20 g sugar
2 tsp starch
2 tbsp water
100 ml red juice (e.g. currant juice)


75 g soft butter
150 g sugar
1 packet vanilla sugar
3 eggs (size M)
750 g low-fat quark
1 packet vanilla pudding powder
30 g wheat flour (type 405)
2 tbsp soft wheat semolina
1 tsp baking powder
1 pinch salt
1 organic lemon (1 tsp zest)
Some butter and semolina for the pan

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1st step
For the filling, boil the berries with the sugar in a small saucepan on a medium heat for about 5 minutes.  Put the berries in a bowl with a spoon so that only the berry juice remains in the pot.

Step 2
Stir the starch with the water until smooth. Add the red juice to the berry juice in the pot and bring to the boil. As soon as the juice boils, stir in the starch mixture and remove from the heat. Put the berries back in the pot and mix with the thickened juice.

Step 3
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). For the dough, beat the soft butter with the sugar and vanilla sugar. Add the eggs one by one and stir in the quark.

Step 4
Mix the pudding powder with the flour, semolina, baking powder and salt and stir into the quark mixture. Wash the lemon with hot water, dry it and roughly grate the peel. Add the lemon zest (approx. 1 teaspoon) to the quark mixture.

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