German Cheese Cake
German cheesecake—I found this receipt by pure accident! Once I read the ingredients, I was all in. The difference between typical cheesecake in the US and German cheesecake is that German cheesecake is made with Quark. Quark is challenging to find; it can be substituted with Greek yogurt. The typical cheesecake in the US is made with cream cheese. I do not deem this a healthy dish, but Greek Yogurt has many more benefits than cream cheese. Also, once you have a slice, you may notice, as I did, that it is much lighter in texture and taste. Enjoy!
Equipment
- 2 Large mixing bowls
- 1 Electric mixure
- 9-inch springform pan
Ingredients
- Crust Ingredients
- 1 1/2 Cups flour
- 1 Tsp baking powder
- Pinch of salt
- 1 Tsp vanilla extract
- 1 Tbsp finely grated lemon rind
- 1/4 Cup granulated sugar
- 6 Tbsp butter
- 1 egg beaten, room temperature
- Filling Ingredients
- 3 egg yolks room temperature
- 3/4 Cup granulated sugar
- 1 tsp vanilla extract
- 6 TBSP butter room temperature
- 3/4 cup heavy cream
- 2 Cups Greek yogurt Or plain Quark
- 1 1/2 tsp cornstarch
- 3 egg whites room temperature
- pinch of salt
- 1 pkg vanilla pudding powder Optional
- Fresh whipped cream and berries for garnish Optional
Instructions
- Preparing the Crust
- Sift the flour in a large mixing bowl, then add baking powder, salt, lemon zest, sugar, and vanilla extract.
- Add the butter and egg, and combine the ingredients to form a dough using your hands.
- Wrap dough in plastic and chill in the fridge for an hour.
- After chilling the dough, form it into a disc and then roll it out on a floured surface.
- Take your time with this step.
- Once complete, transfer to a prepared grease 9-inch springform pan. Press the dough so that it evenly covers the bottom and up the sides of the pan.
- Preparing the filling
- Beat the egg yolks, sugar, and vanilla extract. Add butter and continue beating until well combined.
- Add the heavy cream and beat again.
- Add Greek yogurt and beat until everything is thoroughly combined.
- In a separate bowl, beat egg whites and salt to stiff peaks.
- Fold egg whites and sifted cornstarch into cheesecake batter.
- Pour batter into a 9-inch springform pan
- Bake at 300F for about 60-65 minutes.
- It's done when the edges are browned, and a toothpick comes out clean.
- Let cool for about one hour.
- This is best prepared the day before serving; the texture of the cheesecake changes if kept overnight in the fridge.
- Garnish with any fruit of your choice or jam.
Notes
Adding your choice of topping, such as fruit or jam, makes it much more special. Enjoy!