For the Crust:

  • 200g (about 1 1/2 cups) of crushed graham crackers or digestive biscuits
  • 100g (about 1/2 cup) unsalted butter, melted
  • 2 tablespoons sugar

For the Filling:

  • 500g (about 2 cups) cream cheese, softened
  • 200g (about 1 cup) plain Greek yogurt
  • 200g (about 1 cup) sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons all-purpose flour

For the Topping (optional):

  • Fresh berries or fruit of your choice
  • Powdered sugar for dusting


  1. Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
  2. In a medium-sized bowl, combine the crushed graham crackers or digestive biscuits, melted butter, and sugar for the crust. Mix well until the crumbs are evenly coated.
  3. Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to compact the crust.
  4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the Greek yogurt, sugar, eggs, vanilla extract, lemon zest, and flour. Mix until all ingredients are well combined and the batter is smooth.
  5. Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
  6. Bake in the preheated oven for about 50-60 minutes or until the center is set and the top is lightly golden. The edges should be slightly pulled away from the sides of the pan.
  7. Allow the Joghurt-Käsekuchen to cool in the pan for about 15 minutes, then run a knife around the edge to loosen it. Release the sides of the springform pan and let the cheesecake cool completely on a wire rack.
  8. Once the cheesecake has cooled, refrigerate it for at least 4 hours or preferably overnight to allow it to set.
  9. Before serving, optionally top the Joghurt-Käsekuchen with fresh berries or fruit of your choice. Dust with powdered sugar for a decorative touch.
  10. Slice and enjoy your delicious German Yogurt Cheesecake!

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