German Cheesecake

It was Peter's birthday recently, so I made his favorite cake: German cheesecake:

German cheesecake is made with greek yogurt, not with cream cheese like the American version. Since there are also several eggs in the cake and I usually make the bottom crust with half whole wheat flour, Peter calls this cake healthy. While I am not sure this is true, it is probably one of the "better for you" cake recipes.

Crust:

• 100g white flour
• 100g whole wheat flour
• 100g butter
• 50g sugar
• 1 egg
• salt
• 1/2 tsp baking powder

Filling:

• 750g greek yogurt
• 200 ml cream 
• 100 ml milk
• 3 eggs
• 120g sugar
• 1 tbsp vanilla sugar
• 3-4 tbsp instant vanilla pudding

Combine the ingredients for the crust to a smooth dough, and put in the fridge for 1 hour. I usually soften / melt the butter before mixing the ingredients (I believe you are not supposed to do this and use cold chunks of butter, but I never noticed much of a difference in the end product and it is way easier to combine with melted butter).

Bake crust in preheated 390 degree oven for 10 minutes. Let cool slightly.

Combine greek yogurt, milk, and cream. Beat eggs, sugar and vanilla sugar until frothy, then beat in the pudding powder. Using a spoon stir egg mixture into greek yogurt until combined. Put on crust and bake at 390 degrees for 20 minutes, then reduce heat to 340 degrees and continue to bake for 55 minutes. Let cool in baking form.