German Cheesecake

Preheat the oven to 180 °C (top and bottom heat)

Prepare the crust: •Mix flour, sugar and salt. •Add in cold butter until mixture is crumbly then add the egg and knead quickly into dough. •Press into the bottom of a lined 22 cm springform pan, slightly up the sides and poke in holes with a fork. •Pre-bake 10 min at 180 °C.

Make the filling: •In a bowl, mix Greek yogurt, cream cheese, sugar, lemon zest and melted butter until smooth. •Add eggs one at a time, mixing gently after each. •Add in vanilla pudding powder or cornstarch and milk and mix until smooth.

Bake: •Pour filling onto pre-baked crust. •Bake 55-65 min at 170°C (top & bottom heat). •Center should still wobble slightly. •Turn oven off and leave oven door open for 
30 min. •Cool completely at room temperature, then chill at least 4 hours (overnight is best).

Serve: •Dust with powdered sugar or brush with apricot glaze. •Optional: top with fresh berries.