Yoghurt cheesecake
Yogurt cheesecake is quick to make and is prepared without any quark. Vanilla pudding powder makes it particularly delicious. With our simple recipe, it is guaranteed to be a success.
INGREDIENTS (For a 26 cm tin)
FOR THE DOUGH
250 g wheat flour (type 405)
1 pinch of baking powder
120 g soft butter
80 g sugar
1 packet of vanilla sugar
1 egg (size M)
FOR THE FILLING
1,000 g natural yoghurt (3.8% fat content)
250 ml milk
150 g sugar
50 g cream
3 eggs (size M)
2 packets of vanilla pudding powder (37 g each)
1 packet of vanilla sugar
1 pinch of salt
ALSO
Some butter for the tin
Some flour for the tin
Some flour for working
PREPARATION
Step 1
Grease a springform tin (⌀ 26 cm) with butter and dust with a little flour. For the dough, mix the flour and baking powder and work into a crumbly mixture with the butter, sugar and vanilla sugar, then knead in the egg. Flatten the shortcrust pastry and wrap it in cling film and chill for about 30 minutes.
Step 2
Then roll out the dough on a lightly floured work surface to the size of the springform pan. Place the dough in the pan, press it down and pull up an edge. Prick several times with a fork.
Step 3
Preheat the oven to 170 degrees top / bottom heat (fan oven: 150 degrees). For the filling, mix natural yogurt with milk, sugar, cream, eggs and vanilla pudding powder, vanilla sugar and salt.
Step 4
Pour the cheesecake filling into the pan and bake the cheesecake with yogurt instead of quark in the preheated oven for about 50 minutes, then let it cool completely and serve. The cheesecake with yoghurt and pudding powder makes about 12 pieces and will keep for at least 3 days in the fridge.
Our tip
Whatever you like
