1 week Ago By Millie Bull
I love nothing more than digging into a rich, creamy cheesecake. However, cheesecakes are often laden with fat and sugar, which means they're not the best option for those trying to reduce their calorie intake. Having somewhat of a sweet tooth, dessert is a non-negotiable, but finding recipes that are low in sugar, fat and calories can be difficult.
I stumbled upon this easy yoghurt cake recipe a few years ago and have since modified it to suit specific occasions. The basic ingredients are yoghurt, cornflour and eggs , but I have made lightly spiced versions and even a chocolate one. This version includes lemon curd, a squeeze of lime and lime zest for a refreshingly tangy flavour.
While this recipe doesn't include sugar, I'd recommend adding a tablespoon or two for added sweetness. Alternatively, you could use a sweetener to keep both the calorie and sugar content low. The overall texture of this cake is similar to a Spanish-style burnt Basque cheesecake: soft, bouncy and creamy.
In my opinion, it's best served cold with a drizzle of honey and a side of berries, but maple syrup, fruit coulis, and other accompaniments also work. This recipe is quick, easy, and perfect for whipping up before a dinner party. It takes just five minutes to prepare and 23 minutes to cook in the air fryer.
If you don't have an air fryer, it can also be cooked in the oven at 180C for 70 to 75 minutes or until the cake has risen. The original recipe , from Kirbie Cravings , suggests using fat-free vanilla Greek yoghurt. I have used this before and found it very effective, as the sweetness of the yoghurt means you don't have to add extra sugar.
However, for this recipe , I decided to use full-fat plain Greek yoghurt because I wanted the cake to taste more tangy. Ingredients 400g full-fat Greek yoghurt 32g cornflour Four large eggs 45g lemon curd Zest one lime Juice of half lime Method 1. First, spray the interior of a six-inch round cake tin with cooking spray.
Line it with a single sheet of baking paper so the sheet completely covers the interior. The paper should come up the sides of the pan. 2.
Press the parchment so it sticks to the pan. The baking parchment will crease, but this is nothing to worry about. The creasing gives the cake its rustic appearance.
3. Add the yoghurt to a mixing bowl, and then add the eggs one at a time until they're incorporated. 4.
Next, add the lemon curd, lime juice and zest. If you want to add sugar or anything else, now is the time to do it. 5.
Sift the cornflour into the batter and whisk until smooth. 6. Pour the batter into the baking tin and cook in the air fryer at 160C for 20 to 23 minutes.
It's best to pour the batter into the baking tin when the baking tin is inside the air fryer already. The cake is ready when it's caramelised on top. It may deflate when it comes out of the air fryer, but this is nothing to worry about.
7. Allow the cake to cool at room temperature for 30 minutes before popping it in the fridge for a few hours. Remove from the fridge when you're ready to serve.
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