German Cheesecake Gisela

Submitted by:
Lucas Hackl, Melbourne, Australia
Mathematical Physics

Ingredients

200g butter (unsalted)
250g granulated sugar or a little less (like 150-200g)
Alternative for non-sugar 80g truvia natural sweetener
1 teaspoon vanilla extract
1 teaspoon lemon juice
6 eggs
1kg plain Greek yogurt (or vanilla Greek yogurt)
Alternative: 1kg Quark if you can get it (German dairy product)
100g all-purpose flour
1 teaspoon baking soda

Optional ingredients:
1 apple, in small cubes
Dark cherries (either from a glass or fresh), but never cherries that are super sweet and full of artificial sugar
1-2 tablespoons poppy seeds
Confectioners sugar (to put on top)

1. Preheat oven to 175 C, put slide on second position from below.

2. Heat butter slightly in microwave to make soft or partially liquid and mix with sugar and vanilla extract. Also add some lemon juice.

3. Add eggs one by one and mix in. Then add the Greek yogurt.

4. Add flour and baking soda.

Optional: Add apple cubes and poppy seeds.

Better optional: Add dark cherries instead.

5. Make sure that the baking form is buttered and fill in the batter into the form.

6. Bake for 70-80 minutes. BUT: Check already after 50 minutes the color of the cake’s surface. If it is already dark, cover the cake with aluminum foil, so it doesn’t get too dark.

7. Enjoy!

Background

When I moved to the US, I was overwhelmed by the very heavy NYC styled cheese cake that uses cream cheese instead of quark. As it is very difficult to get quark in the US, I experimented with other dairy products and found that Greek yoghurt is the perfect replacement. While the cake is a bit soft, when it comes fresh out of the ofen, it solidifies quickly when it cools down and if the cake stays in the fridge for some time, it tastes quite similar to the original quark version. Great way to remember German cheese cake!

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