Ingredients
Equipment
Method
- Crush the cookies in a zip-top bag and mix with melted butter until it resembles wet sand, then press into the bottom of a springform pan. Freeze.
- Beat room-temperature cream cheese with sugar until smooth. Add yogurts, then eggs one at a time, vanilla, and flour/cornstarch; mix until combined.
- Pour the creamy filling over the base and tap to release air bubbles. Bake in a preheated oven at 160°C (320°F) for 50-60 minutes until edges are set but center has a slight jiggle.
- Let the cake cool completely on the counter, then cover and refrigerate for at least 4 hours or overnight.
- Unmold the cake, decorate as desired, and serve.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 8IUCalcium: 10mgIron: 6mg
Notes
For a firmer texture, ensure cream cheese and eggs are at room temperature before mixing. You can easily swap yogurts for Greek yogurt, and use either flour or cornstarch as thickeners. This cake can be topped with caramel, berries, or served plain for a delightful treat. Store it covered in the refrigerator for up to 5 days or freeze slices for up to 2 months. Enjoy experimenting with different flavors like citrus or berry swirls!
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