Yummy! Filo- Cheesecake, a few simple ingredients!

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Magerquark Cheesecake with Filo Crust
Ingredients:
For the filo crust:
• 4–6 sheets filo pastry
• 75g unsalted butter, melted
• 2 tbsp granulated sugar (optional, for slight caramelization)
•
For the cheesecake filling:
• 500g Magerquark (low-fat quark)
• 200g Greek yogurt or sour cream (adds richness and prevents dryness)
• 3 large eggs
• 150g granulated sugar
• 1 package vanilla pudding powder
• Zest of 1/2 lemon and some juice (optional, for freshness)
• 100ml milk or heavy cream 

Instructions:
1. Prepare the filo crust:
• Preheat oven to 160°C (320°F).
• Grease a baking pan with butter.
• Lay one sheet of filo inside the pan, pressing gently to form a base, allowing excess to drape over the sides.
• Brush with melted butter and lightly sprinkle with sugar (optional).
• Repeat layering with the remaining filo sheets, slightly rotating each sheet to cover all sides evenly.
• Fold excess filo gently to form a rustic, crinkled edge.
2. Pre-bake the crust:
• Bake the filo crust for 10-15 min., until lightly golden.
• Let it cool while preparing the filling.
3. Make the Magerquark filling:
• In a large bowl, whisk together eggs, suger Magerquark, Greek yogurt  andheavy cream until smooth.
• Stir in vanilla pudding powder and  lemon zest/ juice,mixing until just combined.
4. Bake the cheesecake:
• Pour the filling into the pre-baked filo crust.
• Bake at 150°C -165 °C for 45-55 minutes until the center is slightly wobbly but set.
• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for one hour.
5. Chill & Serve:
• Refrigerate for at least 4 hours (or overnight) before slicing.
• Decorate as you wish: drizzle with chocolate, pistachio cream or honey, powdered sugar, or top with fresh berries before serving.