German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

Method11 steps · about 1 hr 5 min

1. 1

   Step 1: Preheat a convection oven to 160°C /320°F. Let the 120 g batter butter soften for mixing; if needed, cut into pieces and microwave in brief 10-second bursts just until workable. Have the other batter ingredients ready for mixing.

   Uses 120 grams butter

2. 2

   Step 2: Grease six small dessert containers with the separate extra butter. Use jars, mugs or ramekins explicitly rated oven-safe for 160°C convection baking; ordinary storage glasses are not sufficient.

   Uses Extra butter as needed to grease six oven-safe dessert containers

3. 3

   Step 3: Whisk the softened 120 g batter butter with 125 g batter sugar, finely grated zest from ½ lemon and the pinch of salt until smooth. If the butter mixture remains too cold to work, briefly warm in 10-second microwave bursts, then stir.

   Uses softened 120 g batter butter · 125 grams sugar · 1/2 lemon (peel only) · 1 pinch salt

4. 4

   Step 4: Gradually whisk in the 150 g beaten shelled egg until incorporated.

   Uses creamed butter-sugar-lemon mixture · 150 g egg without shells, about 3 medium eggs, beaten

5. 5

   Step 5: Mix the 20 g flour and 20 g batter cornstarch, then whisk into the prepared butter-and-egg mixture until smooth. Whisk in the 420 g plain quark just until combined.

   Uses butter-and-egg mixture · 20 grams all-purpose flour · 20 grams cornstarch · 420 g plain quark

6. 6

   Step 6: For the sauce, heat the 280 g frozen raspberries and separate 3 tbsp sauce sugar over medium heat until boiling.

   Uses 280 grams frozen raspberries · 3 Tablespoons sugar

7. 7

   Step 7: If the raspberry sauce needs thickening, remove it from the heat and take out a little of its liquid. Cool that small amount enough to mix smoothly with some of the separate sauce cornstarch, then whisk the slurry back into the sauce and return to a boil. Add only as much as needed for a spoonable sauce; the 20 g batter cornstarch is already in the batter.

   Uses hot sweetened raspberry sauce · Additional cornstarch only if needed to thicken raspberry sauce, amount unspecified

8. 8

   Step 8: Spoon about 1 tbsp prepared raspberry sauce into the bottom of each greased oven-safe container. Divide the cheesecake batter among them, filling only about ⅔ full. Add some remaining raspberry sauce on top if desired and clean the rims before baking.

   Uses prepared raspberry sauce · quark cheesecake batter

   
9. 9

   Step 9: Place on a metal rack and bake in the preheated 160°C /320°F convection oven for about 20–25 minutes. The centres should be set with a gentle wobble, not sunken or liquid; continue briefly if still very loose.

   Bake Cheesecakes · 25 minUses six filled oven-safe cheesecake containers

10. 10

    Step 10: Remove from the oven and let cool for about 20 minutes, until the containers are comfortable to handle, for warm serving. For cold serving, let cool briefly and then refrigerate rather than holding the dairy custard for hours at room temperature.

    Uses six baked raspberry cheesecakes

11. 11

    Step 11: Optionally garnish the 6 portions with fresh raspberries, mint leaves and ready edible white-chocolate shapes before serving.

    Uses cooled raspberry cheesecake portions · Mint (optional) · Fresh Raspberries (optional) · White Chocolate (optional)