Cheesecake Loaf with Berry Filling

This Cheesecake Loaf with Berry Filling is a delightful twist on traditional cheesecake—creamy, soft, and studded with a sweet berry compote that adds a burst of fruity flavor. With no crust and just a few simple ingredients, this recipe is beginner-friendly and delicious.

Table of Contents

1. Ingredients
2. Preparation Steps
3. Tips for the Best Cheesecake Loaf
4. Serving Suggestions
5. Frequently Asked Questions

Ingredients

For a 23 cm x 10 cm Loaf Pan

For the Berry Compote Filling:

• 180 g mixed berries (frozen works well)
• 20 g sugar
• 2 tablespoons cornstarch
• 2 teaspoons water
• 100 ml red juice (e.g., currant or mixed berry juice)

For the Cheesecake Batter:

• 75 g softened butter
• 150 g sugar
• 1 packet vanilla sugar (or substitute with 1 teaspoon vanilla extract)
• 3 medium eggs
• 750 g low-fat quark (or cream cheese as an alternative)
• 1 packet vanilla pudding powder
• 30 g all-purpose flour
• 2 teaspoons fine semolina
• 1 teaspoon baking powder
• 1 pinch of salt
• 1 organic lemon (for zest)
• Butter and semolina (for greasing the pan)

Preparation Steps

Step 1: Prepare the Berry Compote

1. Combine Ingredients: Place the mixed berries and sugar in a small saucepan over medium heat. Stir occasionally until the berries begin to release their juices, about 5 minutes.
2. Separate the Juice: Use a spoon to transfer the berries into a small bowl, leaving the juice in the saucepan.
3. Thicken the Juice: Mix the cornstarch with water until smooth, then add the red juice to the saucepan. Bring the mixture to a boil and add the cornstarch mixture, stirring continuously until thickened. Remove from heat and add the berries back into the pan, stirring to combine.

Step 2: Prepare the Cheesecake Batter

1. Preheat the Oven: Set the oven to 180°C (or 160°C for fan-assisted ovens).
2. Cream the Butter and Sugar: In a mixing bowl, beat the softened butter, sugar, and vanilla sugar (or vanilla extract) until light and fluffy.
3. Add the Eggs and Quark: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the quark.

Step 3: Combine Dry Ingredients

1. Mix the Dry Ingredients: In a separate bowl, whisk together the vanilla pudding powder, flour, semolina, baking powder, and salt.
2. Add to the Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
3. Add Lemon Zest: Wash the lemon, grate the zest, and add about 1 teaspoon to the batter, stirring gently.

Step 4: Assemble and Bake

1. Prepare the Pan: Grease your loaf pan with butter and dust it lightly with semolina to prevent sticking.
2. Layer the Batter and Filling: Pour half of the cheesecake batter into the loaf pan, then spread the berry compote evenly over it. Cover with the remaining batter.
3. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the cheesecake is set and lightly golden.

Step 5: Cool and Serve

1. Let Cool in Pan: Allow the cheesecake loaf to cool in the pan for about 15 minutes. Gently remove it from the pan and place it on a wire rack to cool completely.
2. Slice and Enjoy: Once fully cooled, slice and serve your cheesecake loaf. It pairs beautifully with a fresh berry garnish or a dollop of whipped cream.

Tips for the Best Cheesecake Loaf

1. Choose the Right Quark: For a creamy texture, use low-fat quark. If quark isn’t available, cream cheese works well as a substitute.
2. Add Extra Flavors: To customize the flavor, you could add a teaspoon of almond or lemon extract to the batter.
3. Avoid Over-Mixing: Over-mixing can lead to a denser texture, so mix ingredients until they’re just combined for the best result.
4. Check for Doneness: A toothpick inserted in the center should come out clean, or with a few moist crumbs, when the cheesecake is done.
5. Cool Gradually: Cheesecake can crack if it cools too quickly. Leave it in the pan for a while before transferring it to a wire rack.

Serving Suggestions

Serve your cheesecake loaf as a dessert or a sweet brunch item. Here are some delicious ways to enjoy it:

• With Fresh Berries: Add extra fresh berries on top for added flavor and color.
• A Dollop of Whipped Cream: Lightly sweetened whipped cream pairs perfectly with the berry filling.
• A Drizzle of Berry Sauce: For an extra burst of fruitiness, serve with a berry or raspberry sauce.
• With a Dusting of Powdered Sugar: A light dusting adds a pretty, bakery-style finish to each slice.

Frequently Asked Questions

Q1: Can I use different berries in this recipe?
Absolutely! You can use any mix of berries you like—raspberries, blackberries, and blueberries all work wonderfully. Just be sure to use similar quantities to maintain the balance of flavors.

Q2: What is quark, and can I substitute it?
Quark is a type of fresh cheese that’s lower in fat than cream cheese, giving the cheesecake a lighter texture. If you don’t have access to quark, you can substitute it with full-fat or low-fat cream cheese for similar results.

Q3: How long does this cheesecake loaf stay fresh?
Stored in an airtight container in the fridge, the cheesecake loaf stays fresh for up to three days. You can also freeze slices individually for up to two months. Thaw in the fridge before serving.

Q4: Why is there no crust in this cheesecake recipe?
This recipe skips the crust to make it even easier and allows the creamy filling and berry compote to shine. However, if you prefer a crust, you could make a simple graham cracker or cookie crust.