German Cheesecake
Ingredients
Crust:
1½ sticks butter unsalted, room temperature, cubed
½ cup powdered sugar
1 egg yolk
1 tablespoon vanilla extract
2 cups all purpose flour
¼ teaspoon salt
Filling:
¾ cup granulated sugar
6 large eggs separated into egg whites and egg yolks
1 tablespoon vanilla extract
1 large lemon juice + zest
2 sticks butter unsalted, melted
1 cup all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons cornstarch
32 ounces Greek Yogurt 0% fat
Directions
Preheat the oven to 350° Fahrenheit.
Grease a 10 inch springform. Sprinkle with flour and shake off excess flour.
Beat egg yolk, confectioner’s sugar, vanilla extract with an electric mixer on medium-high speed until creamy. About 1-2 minutes.
Add flour, salt, and softened butter. Continue to beat until the dough becomes crumbly. Use your hands and shape the dough into a ball or disc. Cover in plastic wrap, and chill in the fridge while preparing the filling.
Separate eggs. Whisk the egg whites in a large bowl with an electric mixer until they form stiff peaks. Set aside.
Use a second bowl and combine granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
Add cornstarch, flour, and baking powder and continue to beat until the mixture is creamy. Add Greek yogurt and combine well.
Use a spatula and fold the whisked egg whites into the mixture.
Remove the dough from the fridge and shape into a disc. Use a rolling pin to roll the dough into a circle (about 13 inches in diameter).
Transfer the dough into the springform. Raise the dough up the sides. Remove any excess dough. Use a fork to poke holes in the bottom of the dough.
Pour the filling into the springform.
Bake cheesecake for 60 minutes 350° Fahrenheit. Remove from the oven and allow to cool for a few minutes. Run a knife between the springform and the crust and remove the ring of the springform.
Allow the cheesecake to cool for at least two hours. Serve with whipped cream and a side of fruit.
