Cream Cheese and Yoghurt Cake

Name: Cream Cheese and Yoghurt Cake
Ingredients: 4 eggs, yolks and whites separated; 220 g (8 oz) cream cheese; 80 g (½ cup) thick Greek yoghurt; 180 ml (¾ cup) condensed milk; 1 tsp vanilla extract; grated zest of 1 lemon; sprinkling of almond flakes, to garnish

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

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

4 eggs, yolks and whites separated
220 g (8 oz) cream cheese

Cake
Gluten-free
Vegetarian

Method

First 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).
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