Preparation:
Preheat the oven to 170°C (340°F) fan-assisted.
Pour the yogurt into a large bowl.
Add the eggs one at a time, mixing gently.
Sift the cornstarch and fold it in with a spatula.
Pour the mixture into a greased or parchment-lined 18-20 cm (7-8 inch) round cake tin.
Tap the tin to release any air bubbles.
Bake for 40 to 45 minutes, or until the top is golden brown.
Let cool and refrigerate for at least 3 hours.
💡Tips and Variations:
Use room-temperature yogurt. ✅
For an even moister texture: substitute 1/3 of the yogurt with cottage cheese (
or quark). Is your oven too hot? Lower the temperature to 160°C (325°F
). Flavor with vanilla, lemon, orange zest, etc. ✨
❓FAQ:
Can I sweeten it more? Yes, add honey or agave syrup to taste.
Can I substitute the cornstarch? Arrowroot starch is an option (in the same quantity).
Does it need to be refrigerated? Yes! It gives the cheesecake a melt-in-the-mouth texture 😍
🍽️: an ultra-smooth, fresh, and light cake… and ready with just 3 ingredients!💖

3-ingredient yogurt cake

🍶Secrets to a light, sugar-free, and flour-free yogurt cake:
This 3-ingredient yogurt cake is the simplest and healthiest version of the classic.
No added sugar, no flour, but with irresistible moistness and a melt-in-the-mouth texture 💙.