This is my adaptation of my friend Kirsten’s recipe for German cheesecake – with widely available Greek yogurt instead of Quark. Her recipe is called Quarktorte Tina. I have no idea who Tina is, and I don’t think Kirsten knows but the recipe is great.
The cake is also good with a sour cherry topping.
7 tablespoons (100 g) unsalted butter, softened
¼ cup plus 2 tablespoons (75 g) sugar
1 2/3 cups (230 g) all-purpose flour
2 level teaspoons baking powder
1 large egg
Pinch of salt
¾ cup (150 g) sugar
1 package vanilla pudding mix for cooked pudding (European Gourmet Bakery Organics or Dr. Oetker Organics)
1 tablespoon vanilla sugar (find my recipe here), or 1 tablespoon sugar and 2 teaspoons vanilla extract
½ cup canola oil
2 cups (500 g) 0% Greek yogurt (Fage), at room temperature
2 large eggs
2 cups (500 ml) milk (0% or 2%)
Cherry topping (optional):
8 ounces (250 g) pitted fresh sour cherries, or a 14.5-ounce (410 g) can pitted sour cherries in water, halved
2 tablespoons sugar
1 heaping tablespoon cornstarch
1 teaspoon lemon juice
1 tablespoon unsalted butter
German Cheesecake with Greek Yogurt
1. Preheat the oven to 400 degrees F (200 degrees Celsius).
2. For the crust, mix all ingredients with well with an electric mixer to a crumbly consistency. Grease a 10-inch (25 cm) springform pan and distribute the dough evenly in the pan. Press it down with your fingertips and form an even 2-inch (5 cm) edge all around. Place in the refrigerator while you prepare the filling.
3. Mix the sugar, vanilla pudding mix (only the powder), vanilla sugar, oil, Greek yogurt and eggs with an electric mixer until smooth. Add the milk and mix well.
4. Remove the pan from the refrigerator and prick it several times with a fork. Pour the filling into the pan (it will be very liquid). Bake in the preheated oven at on the medium rack for 60 minutes. If the top browns before the time is up, place a large sheet of greased aluminum foil on top.
5. Turn off the oven and leave the oven door half open. Let the cake sit there until the oven is completely cooled down. Remove the sides of the pan and let the cake cool completely to room temperature, then refrigerate.
6. For the topping, put the cherries in a saucepan with the sugar and bring to a boil. Cook until the cherries release their juice. Remove the pan from the heat. Dilute the cornstarch in 2 tablespoons cold water and quickly stir it into the cherries. Return the pan to the heat and cook briefly over low to medium heat, stirring constantly and also scraping over the bottom of the pan. When it turns clear and thickens, immediately remove the pan from the heat. Add the butter and lemon juice and stir till the butter has melted. Slowly pour the topping over the cheesecake and evenly spread it with a spatula. Let cool, then refrigerate for at least 1 hour, or until the topping is set.
Makes 12 to 16 servings