Greek yogurt cheesecake: A twist on tradition without quark
Ready for a culinary revolution? Here’s a recipe that turns traditional thinking about cheesecake upside down! Who would have thought you could bake a perfectly fluffy and moist cheesecake... without a gram of quark? Yes, it’s possible, and the entire job is done by an unassuming ingredient that you surely have in your refrigerator.
Cheesecake is one of those timeless desserts. It’s associated with home, holidays, Sundays, and moments just for yourself. But can you make a cheesecake without using quark? It turns out you can – and with a surprising result! If you have Greek yogurt, a few eggs, and a pack of crackers in your fridge, you’re already halfway to creating a fluffy dessert that will delight foodies and skeptics alike.
Greek yogurt cheesecake – lightness without compromise
For many, classic cheesecake is a sacred treat. But those who have tried the Greek yogurt version at least once know it’s an alternative that not only matches the original but surpasses it in many aspects. Why? Firstly, Greek yogurt has a creamy, smooth texture that makes the cheesecake batter silky light. Secondly, it doesn’t require grinding or long preparation. All you need are a few ingredients and a mixer.
The secret to fluffiness lies in well-beaten egg whites and appropriately mixing the ingredients. Gentleness is key here – the batter should not be handled too roughly. Mix it gently with a spatula to retain as much air as possible. This way, the cheesecake rises beautifully and has a wonderfully airy structure.
Cheesecake recipe without quark – only Greek yogurt
Ingredients:
For the crust:
- 200 grams of salted crackers (or graham crackers if you prefer the classic),
- 100 grams of melted butter.
For the cheesecake batter:
- 1.2 litres of Greek yogurt (preferably thick, without additives),
- 7 eggs,
- 500 grams of sugar,
- 1 package of vanilla sugar,
- 2 packages of cream pudding mix (powder),
- 250 millilitres of vegetable oil (e.g., canola).
Preparation:
- Crush the crackers (or graham crackers) using a food processor or rolling pin.
- Mix them with melted butter until you achieve a moist, crumbly consistency.
- Line a springform pan (about 25 cm) with the prepared mixture and press firmly.
- Place the springform pan in the fridge to let the crust set.
- Separate egg whites from yolks.
- Mix yolks with sugar and vanilla sugar until light and fluffy.
- Add Greek yogurt, pudding powder, and oil, then mix until ingredients are combined.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Gradually fold the egg whites into the yogurt mixture, mixing gently with a spatula to avoid deflating.
- Pour the ready mixture onto the chilled crust.
- Bake in an oven preheated to 180°C (top and bottom, no convection) for approximately 60 minutes.
- After baking, leave the cheesecake in the slightly open oven for 10–15 minutes.
- Allow to cool completely, then refrigerate for at least a few hours.
This Greek yogurt cheesecake is proof that you don't need traditional ingredients to achieve a spectacular effect. It’s light yet satisfying, fluffy, and beautifully presented. It’s perfect for family gatherings, but also as a quick everyday dessert. And if you’re afraid it’s not a “real” cheesecake, after the first slice, you’ll change your mind. Greek yogurt does the whole job here.
