4-ingredient Bottomless Cheesecake

This one is for all the imgurians who can't bake consistent results even if their lives are depending on it, just don't want to be bothered with dough for various reasons, or simply want to enjoy a nice and easy cheesecake without fancy pansy ingredients or hours of hassle culminating in a messy kitchen somewhere beneath Mount Dishmore.

You need:
1 kg (2.2 pounds / 35 oz) Quark
300 g (1½ cups + 2 tbsp) Sugar
6 (half a dozen / 1 hand + 1 finger) Eggs
2 packs (≈ 80 g / 3 oz) Instant Vanille Pudding Powder

You do:
1) Separate your eggies. Not from eachother but their yolks from their whites.
It does sound stupid, but rubbing your finger tips on fresh garlic and just picking the yolks up out of a bowl of cracked eggs actually works.

2) Mix your yolks, the sugar, the pudding powder and the quark in a large bowl until homogeneous. If you don't own a stand mixer, a handheld one works just as well. If you don't own one of those, a whisk attached to a power drill is also fine.

3) Line up a large enough spring form (≥ Ø 28 cm) with parchment paper or use non-stick cooking spray. You should also preheat your oven to 175 °C (347 °F) by now.

4) Beat the living shit out of the egg whites until they're stiff as little Timmy when he first saw the new french teacher in a pencil suit. Just whip it real good.

5) Fold the stiff egg whites under your cheese mixture. And by folding, I mean heave it under. And by that, I mean gently mix it together. The mass should be combined but not stirred, so the egg white doesn't deflate. If that makes sense to you.

6) Pour your cheesy goodness into your spring form and put it in the hot hole. Bake it for roughly one hour on the set temperature. Don't use convection though, or your cake will dry out and turn brown too fast on top.

7) Check doneness after around 50 minutes with a toothpick. If there's uncooked goo on it, give it another 10 minutes. And another 10 after the next test if not ready, and so forth.

8) Take your cheesecake out of the oven. Let it rest for another 10 minutes before you set it free of its metal corset. Let it cool down (or not) before you dig in (and huffa-ha-fuff). The cheesecake should be moist and jiggly while still holding its own weight even on a thin slice.

If you don't know what Quark is and/or can't get it where you live at, here's the english wikipedia page of it in hope that its description is sufficient enough for you to find an adequate substitute in your area.
https:// en.wikipedia.org/wiki/Quark_(dairy_product)

For the pudding powder, I usually go for those Dr.Oetker packages, but any instant pudding should work.

If you get the hang of it after the first few cakes, this simple recipe is the perfect platform for all sorts of cheesecake experiment shenanigans. E.g. I made layered ones with various fruits and jams. Or swirly ones with vanille, chocolate, and strawberry pudding powder. Like some sort of neapolitan ice cream cheesecake. Or ones with cookies and chocolate covered raisins.

If you want to experiment, you got be aware of two things, though.
1) If you use heavy stuff (like dense fruits) it will sink to the bottom. I advise to bake only half of the mixture for 10 to 15 minutes until a skin forms on top firm enough to upholster your heavy additives. Then pour the rest of the mix on top.

2) Be careful with chocolate. The extra fat released from it can easily deflate the stiff egg white. Some baking powder or yeast can help with that.