Recipe of the day: 3-ingredient creamy yoghurt cheesecake

Cheesecake is once again on everyone’s lips, but not because of the Sonia and Matthew Booth CheesecakeGate scandal that had social media on fire last year.

Anele Mdoda and the Club on 947 announced to Joburgers earlier this week that they are searching for the best cheesecake ever tasted.

We all have our favourites, but we’re certain this one deserves to be on their list. Try this delicious cheesecake recipe and see if you agree with us.

You can cook this cheesecake in the oven or in your air fryer, which also gives it extra points in our ranking.

ALSO SEE: Five recipes you did not know you could make in an air fryer

3-ingredient creamy yoghurt cheesecake

This delicious treat has less calories and fat than regular cheesecake, but it’s still just as yummy.

• Author: kirbiecraving
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Category: Dessert
• Method: Bake
• Cuisine: French

Ingredients

Scale 1x2x3x

• 1 2/3 cups (400g) fat-free vanilla Greek yogurt
• 3/4 cup full fat sweetened condensed milk
• 4 tbsp cornstarch

Instructions

1. Grease the interior of a round cake pan with cooking oil spray and then line bottom and sides with parchment paper. You can also use a round springform pan. If your springform pan is non-stick, you can just line the bottom and grease the sides.
2. Add yogurt and condensed milk to a large mixing bowl. Whisk until smooth.
3. Add in cornstarch. Whisk until no cornstarch lumps remain. You may need to whisk more rigorously to remove any clumps of cornstarch.
4. To cook in the air fryer: Preheat air fryer to 157°C and bake for about 23-25 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and part of the surface should have a caramelised appearance. A toothpick inserted should come out mostly clean. 
5. To cook in the oven: Preheat oven to 177°C. Bake for about 40-45 minutes or until cake is puffed up and the edges of the cake turn a light brown and are starting to pull away from the sides of the pan. The rest of the surface will remain pale for the oven version. A toothpick inserted should come up mostly clean.
6. Let cake cool to room temperature and then place it into the fridge for at least 1 hour before serving.
7. It’s advisable to make your cake the night before and just leave it overnight in the fridge. Letting the cake sit in the fridge will help develop the flavours. Remove the cake from the fridge about 15-30 minutes before serving so that it can come back to room temperature.

Notes

• The cake is sweet but not super sweet. If you prefer sweeter desserts, you can use 1 cup of condensed milk instead of 3/4 cup. 
• You can use plain yoghurt instead of vanilla. If you use plain, you may want to use 1 cup of condensed milk because the yogurt doesn’t have any added sugar.
• The cake can be made in a solid one piece round cake pan or a springform pan. If using a springform pan, make sure you have a leak-proof one because the batter is very thin.

*This recipe was found on www.kirbiecravings.com.