Yogurt cheesecake without quark

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 2 tsp baking powder
• 125 g margarine
• 90 g sugar
• 1 pinch of salt
• 2 tbsp water
• 1 kg Greek yogurt, 10%
• 2 packs of vanilla pudding powder for cooking
• 2 tbsp lemon juice
• 130 g sugar
• 125 g margarine
• 150 g fruits such as currants, cherries, blueberries, strawberries, raspberries, tangerines

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

easy and super quick to make, from a springform, approx. 12 pieces

For the dough: Knead the flour, baking powder, margarine pieces, sugar, salt, and water into a smooth dough, cover, and refrigerate for 30 minutes. Preheat the oven to 180°C (top/bottom heat or fan/convection oven). For the filling: Melt the margarine. Place the yogurt in a mixing bowl and mix well with the sugar, lemon juice, and pudding powder. Carefully stir in the melted margarine. Finish and bake: Line the bottom of a springform pan with the cold dough. Pull the edges of the dough up 3 cm to create a well for the filling. Pour the yogurt mixture onto the dough and then scatter the fruit over the dough. Bake the cake for one hour, then let it cool completely.