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Autumn: Time for Bavarian plum cake.

Eggnog Meringue Cheesecake without a Crust (Eierlikör-Baiser-Käsekuchen ohne Boden)

Eggnog Meringue Cheesecake without a Crust (Eierlikör-Baiser-Käsekuchen ohne Boden)
in Cakes & Traybakes, Sweet Treats · Tags: Meringue Cake, Eierlikör-Baiser-Käsekuchen (Eggnog Liqueur Meringue Cheesecake), Käsekuchen mit Baiser (German Cheesecake with Meringue), Cake, Käsekuchen (German cheesecake), Mandarins, Meringue, Cakes without a base
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For everyone who always leaves the cake base behind – that's why it's "without a crust"!

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Prep time
15 min
Cook/bake time
1 hr 5 min
Total
1 hr 20 min
1 Cheesecake
Print recipe Recipe card A6 My recipes

Equipment

Ingredients

Cake batter:

Meringue topping:

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate
per serving
Energy 323 kcal
Protein 14.3 g
Fat 12.5 g
Carbohydrates 36.5 g
of which sugars 31.3 g

Allergens

  • Milk
  • Eggs
  • Gluten

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

Quark mixture:

  1. 1

    Preheat the oven (160°C conventional (top/bottom heat) / 140°C fan oven)

  2. 2

    Stir together the quark and eggnog.

  3. 3

    Separate the eggs.

  4. 4

    Beat the egg whites until stiff, then slowly sprinkle in 100 g sugar. Keep beating until the sugar has dissolved.

  5. 5

    Beat the egg yolks with 100 g sugar and the vanilla sugar until light and creamy.

  6. 6

    Stir the quark mixture into the egg yolk cream.

  7. 7

    First sift the flour on top, then stir it in well.

  8. 8

    Then fold the beaten egg whites into the quark cream.

  9. 9

    Pour the quark mixture into a greased springform pan (approx. 24 cm Ø) dusted with sugar. I always line the base with baking paper.

Baking:

  1. 10

    Bake in the preheated oven for approx. 65 minutes.

Meringue topping:

  1. 11

    Shortly before the end of the baking time, start beating the egg whites for the meringue, add a pinch of salt, and then slowly sprinkle in the sugar while continuing to beat.

    The egg white must be so stiff that it forms strands and holds its shape.

  2. 12

    Then spread the meringue over the cake (either pipe it on in a pattern or simply spread it with a spoon).

  3. 13

    Afterwards, let it continue baking in the switched-off oven for approx. 30 minutes.

  4. 14

    Only take the cake out of the pan once it has really reached room temperature.

  5. 15

    Then keep it in the fridge until it is eaten.

Linked baking terms are explained step by step in the baking school. Go to the baking school

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