So, I went on a mission to create a quick, lighter and less sweet version of cheese cake. I tried low-fat cream cheeses, but didn’t like the taste or texture. Instead, I’ve decided to try and bake a cake with thick yogurt and just loved the results.
This is not to say that I’m over cheese cakes, but when I need something lighter and simpler, this is my go-to recipe from now on. I’m quite sure that if you’ll prepare this cake, you’ll feel the same. It is refreshingly moist, creamy and tangy, not too sweet and best of all, so quick and easy to make.
An added bonus is that the cake is perfect for those who keep a gluten free diet, as it doesn’t have any flour in it. The dried apricots and pistachios add both color and flavor, but you can bake the cake without them, or use raisins and other nuts instead.
Makes: 20 small squares
Prep time: 15 minutes
Baking time: 45 minutes
Chilling time: 2 hours, preferably overnight
10 dried apricots
½ cup corn starch
3 XL eggs
17.6 oz (500 grams) 2% fat thick yogurt
1 Tbs lemon juice
1 Tbs lemon zest
1 tsp vanilla
2/3 cup sugar
For the sour cream layer:
1 cup sour cream
1/4 cup sugar
½ cup roughly chopped raw pistachios
1. Preheat the oven to 320F (160C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
2. Cut the apricots into small cubes (easier with scissors), place in a small bowl and add 1 Tbs of the cornstarch. Mix well and set aside.
3. In a large bowl, whisk together the eggs and yogurt. Add the lemon juice, lemon zest and vanilla and mix. Add the sugar and corn starch and mix well. Add the cut apricots and mix lightly. Transfer the mixture into the pan. Bake for 35 minutes.
4. Meanwhile, mix the sour cream with the sugar in a small bowl, and roughly chop the pistachios.
5. Take the pan out of the oven and carefully spread the sour cream mixture over the top. Scatter the pistachios on top and return to the oven.
6. Bake for 10 minutes longer. Take out of the oven and bring to room temperature, before placing in the fridge. When the cake is chilled, cover it with plastic wrap and keep in the fridge for at least 2 hours, preferably overnight.
7. To cut: holding the baking paper, transfer the cake to a large cutting board. With a large, sharp knife, cut into 20 squares. The squares will keep, in an airtight container in the fridge, for up to a week.