FoodReinventing cheesecake: Greek yoghurt's surprising triumph

Reinventing cheesecake: Greek yoghurt's surprising triumph

Ready for a culinary revolution? Here’s a recipe that turns traditional thoughts 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 it's all thanks to an unassuming ingredient you're likely to have in your refrigerator.

Cheesecake with Greek yoghurts
Cheesecake with Greek yoghurts
Images source: © Adobe Stock | Michael Rogner

Cheesecake is one of those timeless desserts. It conjures images of home, holidays, Sundays, and moments just for yourself. But can you make a cheesecake without using quark? It turns out you can – with surprising results! If you have Greek yoghurt, a few eggs, and a pack of crackers in your cupboard, you’re already halfway to creating a fluffy dessert that will delight both foodies and sceptics alike.

Greek yoghurt cheesecake – lightness without compromise

For many, classic cheesecake is sacred. But those who have tried the Greek yoghurt version at least once know it’s an alternative that not only matches the original but surpasses it in many aspects. Why? Firstly, Greek yoghurt has a creamy, smooth texture that makes the cheesecake batter silkily light. Secondly, it doesn’t require grinding or lengthy preparation. All you need are a few ingredients and a mixer.

The secret to fluffiness lies in well-beaten egg whites and careful mixing of the ingredients. Gentleness is key here – the batter should not be handled too roughly. Mix it with a spatula, gently, to retain as much air as possible. This way, the cheesecake rises beautifully and has a wonderfully airy texture.

Cheesecake recipe without quark – only Greek yoghurt

Ingredients:

For the crust:

  • 200g of salted crackers (or digestive biscuits if you prefer the classic),
  • 100g of melted butter.

For the cheesecake batter:

  • 1.2 litres of Greek yoghurt (preferably thick, without additives),
  • 7 eggs,
  • 400g of sugar,
  • 1 sachet of vanilla sugar,
  • 2 sachets of cream pudding mix (powder),
  • 240ml of vegetable oil (e.g., rapeseed).

Preparation:

  1. Crush the crackers (or digestive biscuits) using a food processor or rolling pin.
  2. Mix them with melted butter until you get a moist crumb consistency.
  3. Line a springform pan (about 25cm) with the prepared mixture and press firmly.
  4. Place the springform pan in the fridge to let the crust set.
  5. Separate the egg whites from the yolks.
  6. Mix yolks with sugar and vanilla sugar until light and fluffy.
  7. Add Greek yoghurt, pudding powder, and oil, then mix until ingredients are combined.
  8. In a separate bowl, beat egg whites into stiff peaks.
  9. Gradually fold the egg whites into the yoghurt mixture, mixing gently with a spatula to avoid deflating it.
  10. Pour the ready mixture onto the chilled crust.
  11. Bake in an oven preheated to 180°C (top-bottom, no convection) for about 60 minutes.
  12. After baking, leave the cheesecake in the slightly open oven for 10–15 minutes.
  13. Allow to cool completely, then refrigerate for at least a few hours.

This Greek yoghurt cheesecake is proof that you don't need traditional ingredients to achieve a spectacular result. 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 worried it’s not a “real” cheesecake – after the first slice, you’ll change your mind. Greek yoghurt really does the whole job here.

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