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Old 05-13-2016, 09:58 AM   #20
agouderia
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Join Date: Jun 2008
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[quote=DianaSSBBW;2175688]
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Originally Posted by agouderia View Post
Greek - aka double strained - yoghurt = great for almost anything, salty, sweet or spicy. I also make cheese cake with it, turns out perfectly.

How do you make Cheese Cake with Greek Yogurt? Do you have a recipe?
It's in essence a variation of a Polish or Austrian style cheese cake - with a thin shortbread crust and a thick (app. 2 inches) layer of a baked curd cheese (twarog/quark/topfen) - a general favorite in Central/Eastern Europe.

Double-strained Greek yoghurt makes an excellent substitute for the curd cheese - I make it regularly that way.

Mine is a light version, with no butter in the cheese filling (totally unecessary imo, only makes it dense and 'concrete-y' - grated lemon peel & vanilla are much more important for the taste) - and don't use flour to soak up the moisture, but stir in a classic cooked pudding (vanilla, cream or almond flavor). Beaten egg whites at the end create the wonderful light creamy texture - although it's low fat.

These two recipes here in cup measures come pretty close:

http://easteuropeanfood.about.com/od...Cheesecake.htm
(again - leave out the butter of this one)

https://recipeland.com/recipe/v/aust...eesecake-36966
(this one is correct regarding the basic approach - only whatever you do - don't use cottage cheese! It doesn't work at all!)

You can always add raisins, and/or chopped almonds, or put fruit on the crust before filling in the cheese mass (cherries or apricots are best). Even chocolate chips work.

Happy baking!
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