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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!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert

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!