I love German Cheesecake, unfortunately in the US it’s hard to find the ingredients and since I’ve moved to Florida over 17 years ago, I never bake a real German Cheesecake. Most people know that cheesecake has cream cheese in the filling, but did you know that the German Cheesecake is far from that? There is no cream cheese anywhere in that cake and actually, there is no cheese at all in the cake.
I recently discovered a recipe that didn’t require the key ingredient, “Quark”. Quark is a diary product similar to yogurt and sour cream mixture; it’s hard to explain, but if you never heard of Quark and I’m sure most of you haven’t, it’s very hard to find in the US, but you can get more info about Quark here in case you ever wanted to know what it was. Since Quark is rare it was nearly impossible for me to make my mom’s famous German Cheesecake or any German Cheesecake for that matter, until a few weeks ago when a few friends mentioned to me that I could use Greek Yogurt and use that instead of the Quark. I couldn’t believe that Greek Yogurt would be a good substitute, but I gave it a try.
I was told the best Greek Yogurt that would work best for the German Cheesecake would be Fage 2%; I’ve seen it all over the store but never gave it much attention. I couldn’t find the 2% and ended up getting the only one that Walmart had the 0% Greek yogurt.
Now the important part is to get the Greek Yogurt as dry as possible and try to drain as much liquid off the yogurt as you can. I actually drained the yogurt in the fridge overnight; placed mine inside a napkin, I didn’t have any coffee filters or cheesecloth, but it worked well and you will be surprised how much liquid you will get out. I kept squeezing mine a little to get as much out as I could; really wasn’t hard at all. But the more liquid you leave in the yogurt the softer the cheesecake filling will be and you kind of want it to be soft but not runny.
I added Mandarin’s from the can to my cake after I placed everything into the baking form just because I’m used to having mandarins in mine, but certainly not a must and will be amazing without any fruit on top or you can add different fruit, totally up to you. I think by adding the mandarins, even though I had them drained it got a little softer then I had wanted the cake to be, but it was delicious.
I’m very impressed and this German Cheesecake is as good (if not better) then the one my mom always made. I can’t believe that Greek Yogurt did the trick and I was able to make this delicious, moist German Cheesecake that so many of us know and love just couldn’t quit re-create, guess what …. NOW WE CAN!!!
Thanks to my friend Ilona Maria for sharing this recipe with me and now I can share it with all my readers and everyone that can’t wait to try the German Cheesecake without Cream Cheese and it takes no time at all to make.
I’m in heaven, this cake was super fast and is delicious and just like at home in Germany. You can enjoy it cold or still a little warm and it will keep in the fridge for a few days, so grab a cup of coffee and a plate and enjoy your newest favorite cheesecake, bet you will love it as much as we do.
How do you like your Cheesecake? Would love to hear your recipe ideas