This cheesecake is so very light and does not have a biscuit base. You can bake it a day in advance because it can keep in the fridge for four days or more. The topping of almond flakes gives it a nice crunchy texture. You can also top it with roughly ground pistachios.
Ingredients
Servings 7
- 4 eggs yolks and whites separated
- 220 g cream cheese (8oz)
- 80 g thick Greek yoghurt (⅓ cup)
- 180 ml condensed milk (¾ cup)
- 1 tsp vanilla extract
- grated zest of 1 lemon
- sprinkling of almond flakes to garnish
Nutritional Facts
Nutrition Facts
Cream Cheese and Yoghurt Cake
Amount per Serving
Calories
261
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
137
mg
46
%
Sodium
181
mg
8
%
Potassium
217
mg
6
%
Carbohydrates
20
g
7
%
Sugar
20
g
22
%
Protein
9
g
18
%
Vitamin A
647
IU
13
%
Vitamin C
1
mg
1
%
Calcium
152
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Prepare your cake tin. You will need a 20cm (8in) round cake tin. Line the inside of the tin with parchment paper or use shop-bought 20cm (8in) cake tin liners.
- Preheat the oven to 180°C (160°C fan/350°F/gas mark 4).
Make the batter
- Blend the egg yolks with the cream cheese and yoghurt using a hand or electric whisk.
- Whisk in the condensed milk until very smooth.
- Mix in the vanilla extract and the lemon zest.
- Beat the egg whites until stiff, then gently fold them into the egg yolk mixture until well incorporated. Do not stir, as this will eliminate the air in the egg whites and consequently the lightness of the cake.
- Pour the mixture into the cake tin.
- Cover the top with a good sprinkling of flaked almonds.
- Gently tap the tin on the worktop a few times to release any air bubbles.
- Bake for 35–40 minutes until the almonds turn a golden brown. Then, switch off the oven but do not open the oven door immediately. Leave the cake to cool down inside it. (If you take out the cake too quickly, the height will reduce to half and the soufflé effect will disappear.)
- Once cold, carefully transfer to a serving dish and refrigerate for an hour or so. Serve chilled or at room temperature.
Notes
This cake will keep in the fridge for at least 4 days.
Excerpted from The Ultimate Cheesecake Cookbook by Michael Leventhal. All proceeds go to Chai Cancer Care.
No sugar?
Very tasty and light for a cheesecake. I left the oven closed for 1 hour then opened it and it collapsed. The oven was still at 300. Electric ovens retain heat for a long time so I need to rethink the baking instructions to account for that. Next time I will stop baking at 25-30 minutes, as soon as the top starts to brown and leave it for much longer before opening the oven door.
Sounds terrific, but what temperature should I turn the oven?
Mmm - this cake sounds delicious, but as a diabetic I can't have condensed milk. When I bake I always use something like Sukrin, but the texture of condensed milk would need consideration here. Is there any substitution I could make? I'm sure the family would love this!
Look online for recipes for homemade sweetened condensed milk and adapt using your preferred sweetener. I do make my own sw cond milk, using sugar, but have never tried it with any other sweetener. Basically, you heat milk on the stovetop on a low heat, stirring frequently, until it thickens. It doesn't work very well in the microwave because the water must evaporate out of the milk.