This Loaf Pan Berry Cheesecake is delightfully creamy and bursting with a sweet, tangy berry mixture.

Made with low-fat quark and vanilla pudding powder, this cheesecake comes together easily and skips the crust.

Perfect for those who love a moist and rich dessert!

Ingredients

For the filling:

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

For the cake:

75 g soft butter
150 g sugar
1 packet vanilla sugar
3 medium size eggs
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

Instructions

Step 1: In a small saucepan, bring the frozen berries and sugar to a boil over medium heat for about 5 minutes.

Transfer the berries to a bowl with a spoon, leaving the berry juice in the pot.

Step 2: Mix the starch with the water until smooth.

Add the red juice to the pot with the berry juice and bring to a boil.

Stir in the starch mixture once it boils, then remove from the heat.

Add the berries back into the pot and mix with the thickened juice.

Step 3: Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven).

Grease a loaf pan and dust it with semolina to prevent sticking.

Step 4: For the cake, cream together the soft butter, sugar, and vanilla sugar in a large bowl.

Beat in the eggs, one at a time. Mix in the quark until fully combined.

Step 5: In a separate bowl, whisk together the pudding powder, flour, semolina, baking powder, and salt.

Gradually add the dry ingredients to the quark mixture, mixing until smooth.

Step 6: Wash the lemon thoroughly in hot water, dry it, and grate the zest.

Stir about 1 teaspoon of lemon zest into the quark mixture for added flavor.

Step 7: Pour half of the cake mixture into the prepared loaf pan, then add a layer of the berry mixture.

Top with the remaining mixture.

Step 8: Bake the cheesecake for about 60–70 minutes, or until a skewer inserted in the center comes out clean.

Let the cheesecake cool completely in the pan before removing. Slice and enjoy!

Tips

Ensure the butter is soft for easier mixing and a smoother batter.

Use fresh berries if available, but frozen works perfectly well.

The red juice can be substituted with grape, raspberry, or another berry juice for a twist.

Store leftovers in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions (FAQs)

1. Can I substitute quark with cream cheese?

Yes, cream cheese can be used as a substitute for quark, though the flavor will be slightly richer and less tangy.

2. How do I prevent the cheesecake from cracking?

Bake the cheesecake in a water bath or place a small pan of water on the lower oven rack to maintain moisture.

3. Can I use other fruits instead of mixed berries?

Absolutely! Try using cherries, raspberries, or blueberries for a different flavor profile.

4. Can I freeze this cheesecake?

Yes, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

5. Why is semolina used in the recipe?

Semolina helps improve the cake’s texture by adding slight density and preventing it from being too runny.