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The 112-year-old company has done it all, plans to keep doing it.

This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.