Summary

Ingredients

For the dough:

• 300 grams flour
• 200 g butter, soft
• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 pinch baking powder

For the cream:

• 1 kg yoghurt, preferably drained
• 2 packs custard powder, vanilla flavor
• 350 ml milk
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• some butter-vanilla flavor
• 1 squirt lemon juice

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Instructions

1. First make the shortcrust pastry.
2. put all the ingredients in a bowl and knead well together.
3. Shape the dough into a ball and cover it in the fridge for a good 1 hour.
4. Make a pudding from 1 packet of pudding powder and 350 ml of milk as well as 150-200g of sugar, just like you normally make it, only with less milk and more sugar. Cover the pudding and let cool.
5. Take the shortcrust pastry out of the refrigerator and knead again briefly.
6. Roll this out to springform pan size (slightly larger because of the edge) and place in the springform pan and press down firmly.
7. Pull up one edge and prick the ground a few times with the fork.
8. For the cream, put the pudding in a bowl and beat vigorously with the hand mixer.
9. Gradually add the eggs, best for 1/2 minute per egg.
10. Add the pinch of salt, the vanilla pudding powder, the vanilla flavor, the vanilla sugar and the splash of lemon juice and continue to beat vigorously.
11. Now gradually add the yogurt.
12. (Here it is best to put the yoghurt in a cloth the evening before and let it drain off over a bowl. Please note: The lower the fat content, the more liquid comes out, so it is best to use a 3.5% Use yogurt.)
13. Now put the finished cream on the floor and smooth it out.
14. Place the springform pan on the middle rack in the preheated oven and bake at 175 ° C top / bottom heat or 160 ° C fan oven for a good 70 minutes.
15. (Since every oven heats differently, it is important to ensure that the cake does not burn. If it becomes too dark, simply cover it with aluminum foil.)
16. When the baking time is over, turn off the oven and let the cake cool in the closed oven.
17. (The cake is still quite soft after baking, so make sure to let it cool down completely).
18. Despite the lack of quark, the cake tastes like cheesecake.
19. Hardly anyone noticed that it wasn`t your typical cheesecake.
20. It is very fluffy and stays fresh for a long time and has a fine vanilla note.
21. But if you don`t like that, take cream pudding powder and more lemon juice.
22. The cake can also be made without a base!