Fake cheesecake

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of baking powder
• 1 kg yogurt, preferably drained
• 2 packs of pudding powder, vanilla flavor
• 350 ml milk
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• some butter-vanilla flavoring
• 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with yogurt instead of quark

First, make the shortcrust pastry. Place all the ingredients in a bowl and knead well. Shape the dough into a ball, cover, and refrigerate for about 1 hour. Make a pudding from 1 sachet of pudding powder, 350 ml of milk, and 150-200 g of sugar, just like you would normally make one, but with less milk and more sugar. Cover the pudding and let it cool. Take the shortcrust pastry out of the refrigerator and knead again briefly. Roll it out to the size of a springform pan (slightly larger because of the edges), place it in the springform pan, and press down firmly. Pull up one edge and prick the base a few times with a fork. For the cream, put the pudding in a bowl and beat vigorously with a hand mixer. Gradually add the eggs, beating for 1/2 minute per egg if possible. Add the pinch of salt, the vanilla pudding powder, the vanilla flavoring, the vanilla sugar, and the dash of lemon juice, and continue beating vigorously. Now gradually add the yogurt. (It’s best to place the yogurt in a cloth the night before and let it drain over a bowl. Note: The lower the fat content, the more liquid will be released, so it’s best to use a 3.5% yogurt.) Now pour the finished cream onto the base and smooth it out. Place the springform pan on the middle rack of the preheated oven and bake at 175°C (top/bottom heat) or 160°C (fan oven) for a good 70 minutes. (Since every oven heats differently, it’s important to ensure the cake doesn’t burn. If it gets too dark, simply cover it with aluminum foil.) After baking, turn off the oven and let the cake cool in the closed oven. (The cake will still be quite soft after baking, so be sure to let it cool completely.) Despite the lack of quark, the cake tastes like “cheesecake.” Hardly anyone noticed that it wasn’t a typical cheesecake in my house. It’s very light and stays fresh for a long time, with a subtle hint of vanilla. If you don’t like that, add custard powder and more lemon juice. The cake can also be made without a base!