Cream Cheese and Yoghurt Cake

Servings:

Calories: 261kcal

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.

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Ingredients

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

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.

Nutrition