Yogurt cheesecake with currants

Ingredients for 12 servings:

• 125 g flour
• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• ½ tsp baking powder
• 1,000 g yogurt, regardless of fat content
• 2 packs of pudding powder, vanilla
• 300 ml milk
• 150 g sugar
• 1 packet of vanilla sugar
• 1 vanilla pod(s), the pulp OR: vanilla flavoring
• 1 pinch of salt
• 2 eggs
• 500 g currants

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

For the batter, cream the butter with the sugar, vanilla sugar, and a pinch of salt until creamy. Gradually add the eggs. Add the flour and baking powder and fold in briefly. Pour the batter into a well-greased springform pan and bake on the middle rack of the oven for 10 minutes at 180°C top/bottom heat or 160°C fan-assisted oven for 10 minutes. Allow to cool slightly. I always let the yogurt drain a little, but it’s not necessary and everyone can do it their own way. Wash and dry the currants thoroughly, removing the green parts. Make a very firm pudding from 1 sachet of pudding powder, the milk, the sugar, and a pinch of salt. Cover the pudding and let it cool completely. I recommend adding the seeds of the vanilla pod, including the pod or vanilla essence, to the boiling milk, and removing the pod before adding the pudding powder. Pour the pudding into a bowl and beat vigorously. Gradually add the eggs. Add the other sachet of vanilla pudding powder and the yogurt, and continue beating vigorously. Finally, carefully fold in the currants or redcurrants. Now pour the yogurt cream onto the base and smooth it down. Place the springform pan on the middle rack of the preheated oven and bake at 180°C (top/bottom heat) or 160°C (fan oven) for a good 60 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 very soft after baking, so be sure to let it cool completely, otherwise it will make a huge mess.) Despite the lack of quark, combined with the finished pudding, it tastes delicately creamy and cheesecake-like; the difference is hardly noticeable! It’s very light and airy, stays fresh for a long time, and has a delicate vanilla note. The cake can also be made without a base!