Directions
- 1Preheat oven to 180°C.
- 2Mix light cream cheese, Greek yogurt, and honey together in a bowl until smooth.
- 3Add eggs one at a time, mixing after each addition.
- 4Add cornstarch and mix to incorporate.
- 5Add lemon zest, vanilla essence, and vanilla from a vanilla bean.
- 6Pour the mixture into a prepared small cheesecake tin.
- 7Bake at 180°C until the top is golden while the center remains slightly wiggly.
- 8Remove from oven and let it cool completely, then refrigerate for at least 4 hours.
Ingredients
- 450-500 g light cream cheese
- 150-200 g Greek yogurt
- 20-40 g honey
- 3 whole egg
- 20 g cornstarch
- lemon zest (optional)
- vanilla essence (optional)
- vanilla bean (optional)
Equipment
glass bowlwhiskcheesecake tinoven
Tips
- The cheesecake will set while it cools down, even if the center has a wiggle when pulled from the oven.
- Refrigerating overnight is recommended for the best texture.
- The cheesecake is best served with berries, compote, honey, pistachios, dark chocolate, or lemon zest.
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