FoodRevolutionary cheesecake: Greek yogurt steals the show

Revolutionary cheesecake: Greek yogurt steals the show

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 magic happens with an unassuming ingredient that you surely have in your refrigerator.

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

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 both foodies and skeptics alike.

Greek yogurt cheesecake – lightness without compromise

For many, classic cheesecake is sacred. 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 and 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 properly mixing the ingredients. Gentleness is key—handle the batter with care 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:

  • 7 oz of salted crackers (or graham crackers if you prefer the classic),
  • 3.5 oz of melted butter.

For the cheesecake batter:

  • 5 cups of Greek yogurt (preferably thick, without additives),
  • 7 eggs,
  • 2 cups of sugar,
  • 1 package of vanilla sugar,
  • 2 packages of cream pudding mix (powder),
  • 1 cup of vegetable oil (e.g., canola).

Preparation:

  1. Crush the crackers (or graham crackers) using a food processor or a rolling pin.
  2. Mix them with melted butter until you get a moist crumb consistency.
  3. Line a springform pan (about 10 inches) 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 yogurt, pudding powder, and oil, then mix until the ingredients are well combined.
  8. In a separate bowl, beat the egg whites into stiff peaks.
  9. Gradually fold the egg whites into the yogurt mixture, mixing gently with a spatula to avoid deflating.
  10. Pour the ready mixture onto the chilled crust.
  11. Bake in an oven preheated to 356°F (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 it to cool completely, then refrigerate for at least a few hours.

This Greek yogurt cheesecake proves 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 yogurt really does all the work here.

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