When does a cheesecake stop becoming a cheesecake? Does it stop when it’s not made with cheese? One bite and you’ll agree this cake is best described as a cheesecake, except it’s made with cheese’s younger cousin, Greek yoghurt.
Originally posted by TikTok user @heybates the recipe blew up and reached almost 2 million viewers. In the comments section, people were quick to point out that the recipe was similar to versions in Russia, Ukraine and Belarus dish called zapekanka.
It bears many similarities but zapekanka typically is made using farmer’s cheese, a soft white cheese similar to ricotta or cottage cheese. Here the yoghurt adds a pleasant tang and, let’s face it, makes a great way to use up a half-eaten tub.
How to make baked yoghurt cake
It's not perfectly pretty but it is delightfully smooth and just a little sweet. Source: Camellia Aebischer
Serves 4
In a large bowl place:
- 400 g plain greek yoghurt
- 4 eggs
- 4 tbsp cornflour
- 4-6 tbsp honey or sugar, to taste (I used honey)
Mix well until smooth and combined. Now you can mix in any fruit or flavourings you like. My chocolate chips sank to the bottom, but if you want to avoid this dust them in some cornflour before gently mixing through to help them stay level.
Pour the mix into a small (15cm) greased or lined springform pan, then bake at 160°C for 40-50 minutes (or check at 30 minutes if you only have a 20cm pan like me).
Remove and cool completely, then chill in the fridge for 2 hours or overnight before serving.
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For breakfast or dessert Source: Camellia Aebischer
