A Berlin Cheesecake is the lightest version of a cheesecake you will ever have. It’s creamy, juicy and delightfully surprising in terms of calories.
Ingredients
- 200 g butter or margarine
- 300 g sugar
- 1 lemon
- 1 package Dr. Oetker vanilla sugar (Amazon)
- 1 pinch of salt
- 6 eggs
- 1 package of vanilla pudding powder
- 900 g plain Greek yogurt
- 2 tablespoons semolina (optional)
How to make Berlin Cheesecake
- Preheat convection oven to 302 degree Fahrenheit.
- In a mixing bowl, stir butter while gradually adding the sugar until the mixture reaches a smooth texture.
- Add juice of 1 lemon, zest of 1 lemon, vanilla sugar, salt, eggs, vanilla pudding powder and combine.
- Slowly fold in the Greek yogurt until well-combined. Do not over-stir.
- Grease 9-inch spring form pan with butter (bottom and sides). Add semolina and spread evenly for the cake to come out easier.
- Pour Greek yogurt mixture into the spring form pan and bake for 60 minutes.
- Use cake tester to confirm dough is no longer liquid.
- Cake should look golden on the top.
- Let cake cool down completely before removing the spring form ring.
Tip: This is a cake you can make the day before the party as it tastes best coming out of the cool refrigerator. Decorate with sifted powdered sugar if preferred.
