Overview

This cake is a healthier alternative to traditional cheesecake. Instead of heavy cream and large amounts of sugar, it uses:

• Greek yogurt for protein and creaminess
• Eggs for structure
• A small amount of sweetener for taste

The result is a soft, slightly tangy, creamy baked cake with far fewer calories than regular cheesecake.

Ingredients

Main Batter

• 2 cups Greek yogurt (unsweetened, thick)
• 2 large eggs
• 3–5 tablespoons honey or low-calorie sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
• 1 teaspoon lemon juice (optional but improves flavor)
• Zest of 1 lemon (optional but recommended)
• Pinch of salt

Optional Base (Low-Calorie Crust)

ou can skip this or use a light version:

• 1 cup crushed digestive biscuits or oat biscuits
• 2 tablespoons melted butter or coconut oil
• OR for very low-calorie version:
  • 1 cup crushed oats + 1 tablespoon honey + 1 tablespoon yogurt

Step 1: Prepare the Pan

1. Preheat oven to 160°C (320°F).
2. Grease a small cake pan (6–8 inch recommended).
3. Line bottom with parchment paper.

Tip:

Lower temperature gives a smooth, crack-free texture.

Step 2: Make the Crust (Optional)

If using crust:

1. Mix crushed biscuits with melted butter.
2. Press firmly into bottom of pan.
3. Chill for 10 minutes while preparing batter.

Step 3: Prepare the Batter

In a large bowl:

1. Add Greek yogurt
2. Add eggs
3. Add honey or sweetener
4. Add vanilla extract
5. Add cornstarch or flour
6. Add lemon juice and zest
7. Add a pinch of salt

Step 4: Mix Properly

1. Whisk everything until smooth.
2. Make sure there are no lumps.
3. Do not overmix (too much air causes cracks).

Texture should be:

Smooth, thick, and creamy like yogurt custard.

Step 5: Pour into Pan

1. Pour batter over crust (if using).
2. Tap pan gently to remove air bubbles.

Step 6: Bake

1. Place in preheated oven at 160°C.
2. Bake for 35–45 minutes.

How to know it’s done:

• Edges are set
• Center slightly jiggles (like jelly)
• Top is lightly golden

Do not overbake or it becomes dry.

Step 7: Cooling (Very Important)

1. Turn off oven.
2. Leave cake inside with door slightly open for 10–15 minutes.
3. Remove and cool at room temperature.
4. Refrigerate for at least 4 hours (best overnight).

Final Texture

After chilling, the cake becomes:

• Firm but soft
• Creamy like cheesecake
• Light and slightly tangy
• Not overly sweet

Optional Toppings

You can keep it simple or add light toppings:

• Fresh strawberries
• Blueberries
• Honey drizzle
• Sugar-free fruit jam
• Dark chocolate shavings (small amount)

Why This Recipe Is Low-Calorie

• Greek yogurt replaces cream cheese and heavy cream
• Minimal sweetener instead of sugar
• No heavy crust required
• High protein, low fat compared to traditional cheesecake

Common Mistakes to Avoid

1. Overbaking → makes cake dry and rubbery
2. Using thin yogurt → makes cake watery
3. Skipping chilling → texture won’t set properly
4. Overmixing → causes cracks and air bubbles

Variations

1. Chocolate Version

Add:

• 2 tablespoons cocoa powder
• Slightly more sweetener

2. Berry Yogurt Cake

Add:

• Blueberries or strawberries into batter

3. No-Crust Protein Version

• Skip base completely
• Increase Greek yogurt slightly for higher protein

4. Air Fryer Version

• Bake at 150°C for 25–30 minutes in small pan