Great!! Thanks for letting us know!

@Cate, I just added whole wheat flour and it worked beautifully!

Hello! Anytime you alter the ingredients (sometimes even just a little bit) it can change the outcome of the dessert, so that could be a factor. If it’s runny, there’s too much moisture. Did you use Quark or a substitute? If you used a substitute you could try straining off more liquid before adding it to the cheesecake batter. Or try adding a little more cream of wheat. What size baking tin did you use? Another thing you can try when the cheesecake is finished baking is to turn the oven off, open the door a bit, and let the cheesecake sit in the oven as it cools. I hope that helps! 🙂

It’s a “hot cereal” made from wheat. If you can’t find it where you live, you can leave it out!

I haven’t frozen it so I can’t speak from experience (there’s never been enough left over to freeze!) but I *think* it would work to freeze it for up to a month or so. There’s a chance freezing it could change the texture a bit so if you want to be absolutely sure it won’t change the texture, I’d do a test run in the freezer for a few days and then see how it compares to what’s in the fridge (and if you do this, let me know how it turns out). Alternatively, you can keep it in the fridge for a few days before serving. And in case you haven’t seen it, I have a second crustless German cheesecake recipe (https://www.internationaldessertsblog.com/classic-german-cheesecake-with-quark/) that doesn’t use cream of wheat. Both are easy to make and delicious!

Thanks

Farina is close so you could try that but it’s not quite the same. You can easily make this cheesecake without the cream of wheat!