If a cheesecake and a soufflé had a baby, this would be it. I’ve had this one on my radar for a while, and now kicking myself for not making it earlier. Super easy, fast to prepare, and so very tasty. Flavourings seem to be traditionally citrus, others have used vanilla but I fear that might make it more akin to pudding rather than cheesecake. And I do like cheesecake. I based mine off of these recipes, and made my first one (3/4 size, in an 18cm tin) with what I had at the time – lemon juice, orange peel, and served sprinkled with icing sugar and doused in a wild raspberry coulis. It was as good as it sounds!
- Preheat oven to 180 C, grease and line a 23cm round cake tin. Most recipes suggest lining should be from one single sheet, the appearance is rustic, similar to a Basque style cheesecake – see the links above. Alternatively, other recipes don’t line, and just use a false bottom tin.
- Whisk 4 egg whites until soft-medium peaks form.
- In a separate bowl (same mixer ok) beat the 4 egg yolks and 100g of sugar until light and creamy
- Add in juice and zest of 1 lemon, 3tbs flour, pinch of salt, and 400g of yoghurt (all the recipes call for a thick style, full fat likely best), and mix until combined
- Fold in the egg white in 3 lots. Pour into the prepared tin.
- Bake for 45 mins or until the top is lightly browned (different recipes show light to more mid brown, so don’t stress). It will puff up when baking, then will collapse. Cool to room temp (or refrigerate) to serve.
- Serve topped with either icing sugar and a berry coulis or compote, or, perhaps more traditionally, drizzled with a simple syrup (equal parts sugar and water, simmered 5 mins until tacky, with orange blossom or rosewater) and pistachio.
Enjoy!
Recipes 